1 h

French Tarte Tatin

Name: French Tarte Tatin
Cook time: 1 h
Yield: 4
Cuisine: French
Ingredients: x 1.00 Puff pastry crust; x 8.00 Golden apples; 1.00 stick Charentes-Poitou Butter PDO; 0.50 cup Caster sugar; 1.00 pod Tahitian Vanilla; 3.00 pinches Cinnamon

Discover the magic of a perfectly caramelized upside-down apple tart with our irresistible Tarte Tatin recipe. This iconic French dessert transforms a handful of simple ingredients into a stunning centerpiece that's perfect for any occasion.

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 crust, Tarte Tatin strikes the perfect balance of sweetness and richness. A favorite in French homes and Parisian bistros alike, it's the ideal ending to a family dinner, holiday celebration, or leisurely weekend meal. It also often appears in miniature as part of a traditional café gourmand. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream for a timeless French dessert that's always sure to impress.

Tarte Tatin can also be reinvented in delicious savory versions, making it perfect for appetizers or casual meals. Try it with confit shallots, cherry tomatoes, or caramelized endives for a creative twist on the classic that showcases just how versatile this iconic French tart can be.

Ingredients For

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

1 stick See the article
Caster sugar 0.50 cup
Sauces & condiments

Tahitian Vanilla

1 pod See the article
Cinnamon 3 pinches

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Preparation

Preheat the oven to 350 °F (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.