1 h

French Tarte Tatin

Name: French Tarte Tatin
Cook time: 1 h
Yield: 4
Ingredients: x 1.00 puff pastry crust; x 8.00 Golden apples; 1.00 stick Charentes-Poitou Butter PDO; 100.00 g caster sugar; 1.00 pod Tahitian Vanilla; 3.00 pinches cinnamon

Discover the magic of a perfectly caramelised upside-down apple tart with our irresistible Tarte Tatin recipe, a French classic that never disappoints and turns simple ingredients into a show-stopping dessert.

Created in the late 19th century at the Tatin sisters’ hotel in Lamotte-Beuvron, this beloved classic has become a symbol of French pâtisserie. Traditionally made with buttery caramel, tender French apples and a crisp pastry topping, Tarte Tatin offers the ideal balance of sweetness and richness.

A staple of French kitchens and Parisian bistros alike, Tarte Tatin is the perfect finale to a cosy family meal, a festive dinner or a relaxed weekend lunch. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream, and enjoy a timeless French dessert that never fails to impress.

It can also be reinvented in delicious savoury versions, perfect for starters or casual dinners. Try making it with confit shallots, cherry tomatoes or caramelised endives to add a creative and surprising twist to this classic, showing just how versatile a Tarte Tatin can be.

Ingredients For

puff pastry crust x 1
Golden apples x 8
Charentes-Poitou Butter PDO

1 stick See the article
caster sugar 100 g
Sauces & condiments

Tahitian Vanilla

1 pod See the article
cinnamon 3 pinches

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Preparation

Preheat the oven to 180 °C (convection). Wash and peel the apples. Cut them in half and use the tip of a paring knife to core them.

In a 10-inch cake pan, melt the butter over low heat. When it starts to foam, pour the sugar over it and allow to cook over low heat without stirring until it turns a light caramel color.

Remove from heat and arrange the apple halves in a ring pattern in the pan, cut side down. Return to the stove and cook over low heat for 10 minutes more. When cooking is complete, lightly press down on the apples with a spatula.

Split the vanilla bean in half lengthwise and use the tip of a knife to remove the seeds. Sprinkle them over the apples. Do the same with the cinnamon. Turn off the heat. Cover the apples with the flaky pastry crust. Gently slide the edges of the crust between the inner edge of the pan and the outer edges of the apples. Bake for 35 to 40 minutes until the crust is a golden brown.