This Apple Tarte Tatin Recipe is a classic French dessert made by baking caramelised apples beneath a layer of pastry, then flipping it over to reveal a glossy, golden top. It’s simple in ingredients but dramatic in presentation.
Traditionally linked to the Tatin sisters in 19th-century France, this upside-down tart has become a timeless favourite. The apples cook slowly in butter and sugar until deeply caramelised, then are finished with puff pastry for a crisp, flaky base. It’s the kind of dessert I make when I want something elegant but comforting at the same time.
Why You’ll Love This Recipe
- Classic French dessert with simple ingredients – This Apple Tarte Tatin Recipe uses just apples, butter, sugar, and puff pastry to create a dessert that feels elegant without being complicated.
- Deep caramelised apple flavour – The apples cook in butter and sugar until soft and glossy, creating a rich caramel layer that becomes the star once the tart is flipped.
- Impressive but surprisingly easy – Although it looks refined, the method is straightforward. Layer the apples, bake, top with pastry, and invert. The dramatic reveal makes it perfect for dinner parties or special occasions.
- Versatile and adaptable – You can use different apple varieties depending on what you prefer, and the same method works beautifully with pears or other fruits.
Ingredients
Before I walk you through this Apple Tarte Tatin Recipe, let’s gather everything you’ll need. You’ll find the full ingredient list with measurements and step-by-step instructions in the printable recipe card below.
- Apples – The star of the tart. Granny Smith, Honeycrisp, or Fuji work well because they hold their shape and balance sweetness with acidity.
- Unsalted butter – Creates the rich caramel base and helps the apples soften as they bake.
- Sugar – Melts with the butter to form the caramel that coats the apples.
- Puff pastry – Forms the crisp, flaky base once the tart is inverted.
- Flour – Used lightly for dusting when rolling out the pastry.
- Whipped cream or vanilla bean ice cream – Optional, but perfect for serving with the warm tart.
How To Make
With all of our ingredients ready, we’re set to make this Apple Tarte Tatin Recipe.
I’ll walk you through the steps below.
Preheat the oven to 400°F (200°C).
Spread the softened butter evenly over the bottom of an 8–9 inch springform pan or ovenproof skillet. Sprinkle the sugar evenly over the butter.
Arrange the apple wedges in a repeating circular pattern over the sugar layer, fitting them tightly together.
Bake for about 20 minutes, or until the sugar is bubbling and beginning to caramelise around the apples. Remove from the oven and allow the apples to cool completely. Turn off the oven.
Once the apples have cooled, preheat the oven to 350°F (180°C). Roll out the puff pastry on a lightly floured surface into a circle slightly larger than your pan.
Place the pastry over the apples, tucking the edges gently inside the pan.
Bake for 20–30 minutes, or until the pastry is golden brown.
Remove from the oven and let cool for about 10 minutes.
Place a serving platter over the pan. Carefully and quickly invert the tart so the apples are now on top.
Serve warm with whipped cream or vanilla ice cream, if desired.
Frequently Asked Questions
How do you cut apples for tarte tatin?
Peel the apples, remove the core, and cut each apple into 6–8 even wedges. Keeping the slices uniform helps them cook evenly and arrange neatly in the pan for a tight, circular pattern.
Can you use cooking apples for tarte tatin?
Yes, you can use cooking apples, but they tend to break down more during baking. Firmer varieties like Granny Smith, Honeycrisp, or Fuji hold their shape better and create a more defined, attractive finish when the tart is inverted.
Can you freeze apple tarte tatin?
Yes, you can freeze apple tarte tatin, but the texture may change slightly. Allow it to cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven to help restore some crispness to the pastry.
More Desserts You’ll Love
- Castagnaccio
- Chocolate Hazelnut Truffles
- Oatmeal Cranberry Walnut Cookies
- Cherries Jubilee
- Baked Peaches
I hope you’ll give my Apple Tarte Tatin a try. If you do, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Apple Tarte Tatin
This is the Apple Tarte Tatin Recipe I make when I want a classic French dessert that looks impressive but is surprisingly simple. Caramelised apples bake beneath puff pastry, then are flipped to reveal a glossy, golden topping.
Ingredients
- 6–8 apples, peeled, cored, and cut into 8 wedges
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 sheet puff pastry (8–10 oz)
- Flour, for dusting
- Whipped cream or vanilla bean ice cream, optional
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the softened butter evenly over the bottom of an 8–9 inch springform pan or ovenproof skillet. Sprinkle the sugar evenly over the butter.
- Arrange the apple wedges in a tight circular pattern over the sugar layer.
- Bake for 20 minutes, or until the sugar is bubbling between the apples. Remove from the oven and allow the apples to cool completely. Turn off the oven.
- Once cooled, preheat the oven to 350°F (180°C). Roll out the puff pastry on a lightly floured surface into a circle slightly larger than your pan.
- Place the pastry over the apples and gently tuck the edges inside the pan.
- Bake for 20–30 minutes, or until the pastry is golden brown.
- Remove from the oven and allow to cool for 10 minutes.
- Place a serving platter over the pan and carefully invert the tart so the apples are on top.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
Granny Smith, Honeycrisp, or Fuji apples work best as they hold their shape.
The caramelised apples can be prepared the day before and refrigerated. Bring to room temperature before topping with pastry and baking.
Best served warm.
