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    Home • Recipes • Classic French Dishes

    Tarte Tatin Recipe

    Published: Sep 5, 2022 · Modified: Sep 10, 2023 by Jill Colonna23 Comments

    Jump to Recipe

    Easy recipe for the French classic apple dessert, the Tarte Tatin. Discover what makes it so special - from its history and name, what pan and best apples to use, plus how to make the easiest caramel.

    upside down caramelised apple tart glistening on a glass plate

    What is Special about Tarte Tatin?

    It looks so complicated with all its caramel glistening over tightly-packed apples but it's so much easier than it looks.

    The Tarte Tatin's special feature is that it's an upside-down tart made primarily with apples. The apples are tightly packed in a pan that have first been caramelised together. It's then covered in a layer of pastry and baked. When cool, the tart is then served after upturning the tin on to the plate.

    Why do we do this? Ah, it's all down to the history of how this recipe was created - quite by accident.

    pan of caramelised apples next to a circle of uncooked pastry

    History of the French Tarte Tatin

    According to my 1984 edition of Larousse Gastronomique (given as a wedding present as a young Scot about to embark in a French kitchen), the Tarte Tatin dessert was first served in Paris at Maxim's.

    It's not sure if they gave a bow to its creators, the famous Tatin sisters - as they had spied on their famous new dessert and wanted to copycat it in Paris. That was the start of its popularity in France and how it got its name.

    However, it was both Stéphanie Marie (1838-1917) and Geneviève Caroline Tatin (1847-1911) who created it while making a 'tarte solognote'.

    They came up instead with this irresistible dessert quite by accident at the end of the 19th century. While running their hotel/restaurant in Lamotte-Beuvron, in the Sologne region, they were apparently so busy with clients at the front desk that they were often distracted.

    I have two conflicting stories from many different cookbooks, but I prefer to stick with this one. As the apples were caramelising in sugar and butter in the oven for their tarte solognote, they either realised they’d forgotten the pastry or that they'd burned the apples, so they simply plopped the pastry on top, baked then flipped the tart upside down, and Mon Dieu, look what turned up?

    From then on, it was served as "La Tarte de Mademoiselles Tatin" (mentioned in a local newspaper in 1889 according to 'On Va Déguster France' by François-Régis Gaudry). This tart was their speciality until they retired in 1906. They never called it a Tarte Tatin until it was renamed at Maxim's in Paris.

    Coring chantecler yellow apples

    What Apples are Best for a Tarte Tatin?

    Not all apples are ideally suited for a Tarte Tatin. I discovered the best way - by first getting it wrong.

    Newly married, I was totally intimidated by my French Mother-in-Law's Tarte Tatin. Her dessert looked so sumptuous and grand with its glistening slices of warm caramelised apples sitting on top of a crispy pastry, just oozing with the sticky juices. How did she do it?

    Pressing her short and simple recipe in my hand, I was assured it was easy and inrattable; "You can't go wrong," she said.
    Well I did get it wrong.

    For a start, I used apples that didn't survive the cooking process (Pink Lady) and when I quickly turned the pan upside down for the grand finale de-moulding moment, some of the apples stuck to the bottom and the rest sat there miserably as light, uncaramelised mush. I thought of inventing a new Tart with Apple Sauce but somehow it didn't have quite the same "accident appeal" as that of the elderly Tatin Sisters.

    So, my lesson was learned. Use good quality firm and tart apples - the best, for example, are Granny Smith, Chantecler or French Golden Delicious.

    For much more on apples including more apple recipes,
    see my Market Produce Page on Apples.

    shiny caramel apples on top of buttery pastry, for a Tarte Tatin or upside down French apple dessert

    Can I make a Tarte Tatin with Pears?

    Absolutely! Using this recipe, apples can be replaced with firm to medium pears (Conference, Williams, Hardy are best).

    Although this can work well, pears are more juicy and contain more water, so there's more of a chance of a soggy pastry. As a result, I prefer this traditional version made with apples.

    To avoid a soggy bottom with juicy pears in a tarte tatin, however, I developed an extra fondant upside down caramelised French Chocolate Pear Cake.

    cutting apples for a tarte tatin next to the caramel and pan

    What is the Best Pan for Tarte Tatin?

    For this recipe, I use a 23cm (9 inch) round x 5cm (2 inch) deep cake tin for best results. Even better if it's non-stick, as there's no need to butter the dish in advance. There's no need to buy any special kind of tarte tatin moulds. As it's an upside down tart, just a cake tin does the job well.
    (As I have an induction hob, alas, my cake pans cannot first be used on the hob, hence why this recipe is made first making a caramel to line the pan.)

    Alternatively, use a good heavy-bottomed ovenproof pan. The most important is that the pan should be able to be transferred easily to the oven. This means that making the caramel can be done directly from start to finish in the pan and saves on washing up.

    tarte tatin - an upside down apple tart glistening with golden caramel
    caramelised apples glistening in the light

    Tarte Tatin Recipe

    To caramelise the apples for a tarte tatin, first make a caramel with water. This method is simply called a Wet Caramel and is so easy to make in just 10 minutes.

    layering apples in a pan of caramel
    pack the apple quarters vertically as tight as you can and fill in any gaps

    How to Make a Wet Caramel

    This method of wet caramel hardens but doesn't get too hard, which makes it so much easier to work with. It's the classic caramel used to make flans - see my recipe video for Crème Caramel, where I demonstrate how to make a wet caramel.

    First, place about 3 tablespoons of water in a saucepan with 120g of sugar. It shouldn't be on the heat. Swirl it around or stir slightly to help dissolve them slightly.

    Then place on a medium heat without touching or stirring. Leave the sugar and water to work their magic! Keep your eye on it, as it could easily burn if unattended.

    step by step method of transforming water and sugar into a wet caramel
    how to make a wet caramel for Tarte Tatin

    Gradually, during 10 minutes, the bubbles turn from clear to light gold to golden brown. When golden brown, add the butter and salt then it's possible to stir with a spoon.

    When the caramel is smooth, pour immediately into the cake tin and the caramel will solidify pretty quickly. This will make it easy to stack the apples on top of it.

    How to Prepare the Apples for the Tart Tatin

    Once the caramel is poured into the tin, prepare the apples. Work quite quickly so they don't brown too much.

    First cut apples in half and core them (I like to core them first with an apple corer, then half). Then cut them in half again horizontally. Pack them upright on top of the hardened caramel as close as possible together.

    6 steps how to prepare the apples and fill the pan for a tarte tatin

    Fill in any gaps with leftover apple bits then top evenly with the extra butter and sugar and bake for at least 30 minutes to caramelise the apples in the oven.

    Remove then top with the circle of pastry. Pierce some holes to let air escape then bake further in the oven for another 20 minutes or longer if you prefer the apples darker.

    Leave to cool for about an hour. Loosen the pastry by running a knife around the side of the pan then upturn on to a dish.

    How do you Stop Tarte Tatin From Getting Soggy?

    Who loves to talk about soggy bottoms? It's a touch of British Bake-Off fever. Don't worry about this. In fact, it will naturally be a little juicy and that's perfectly normal with the juices of the apples.

    However, I recommend you make the recipe all in one go to avoid the pastry going soggy. If you plan on making this in advance and caramelising the apples first, then wait for them to cool completely before adding the pastry.

    So make the recipe all in one go, leave the tart to cool then upturn onto a serving plate. If serving later, hold back any juices left in the pan and pour on top when ready to serve.

    slice of caramelised apple tarte tatin on plate with a dollop of creme fraiche

    Should It Be Served Hot or Cold?

    The Tarte tatin is best served warm or at room temperature, rather than hot or cold. We love it served just on its own, but many restaurants in Paris accompany it with a spoonful of full fat crème frâiche. Can't find crème frâiche? The best alternative is Greek yogurt.

    For something different, serve with , great with French apple tarts. Alternatively, for something more adult, accompany it with this boozy Calvados Cream or Drambuie ice cream for a Scottish-French dessert.

    French Apple Tarte Tatin vs Scottish

    Speaking of the Auld Alliance between France and Scotland, I have a couple of Scottish cookbooks that call this an Auld Alliance Apple Tart! Do you think Mary Queen of Scots brought this to France before the Tatin sisters? Hm. If you know of the Scottish roots of this dessert, then please let me know in the comments below.

    For comforting desserts, see more seasonal winter recipes.

    French Tarte Tatin Recipe

    Classic Tarte Tatin

    The authentic classic recipe for a Tarte Tatin uses shortcrust pastry (pâte brisée) as the base.  Instead, I like to cheat to make this much quicker and easier using ready-made shortcrust or puff pastry (all butter).

    Want to cheat further? Make a batch of salted caramel sauce and the first step is already prepared in advance!

    upside down caramelised apple tart glistening on a glass plate

    Tarte Tatin Recipe

    Jill Colonna
    Easy recipe for Tarte Tatin, the classic French dessert of caramelised apples served upside down on a crispy base of shortcrust or buttery puff pastry. Created by accident by the Tatin sisters in France's Sologne at the end of the 19th century.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Dessert, teatime
    Cuisine French
    Servings 6 people
    Calories 419 kcal

    Equipment

    • non-stick cake tin 23 x 5cm (9 x 2 inch)

    Ingredients
      

    • 5-6 apples Golden Delicious or Granny Smith
    • 200 g (7oz) ready-made puff pastry thawed, if frozen and rolled out
    • 3 tablespoon water
    • 120 g (4½oz/ ⅔ cup) granulated sugar plus 2 tablespoon for sprinkling
    • 30 g (1oz/2 tbsp) unsalted butter plus 15g/1 tablespoon extra
    • 15 g (1 tbsp) Calvados (optional)
    • pinch salt (fleur de sel, Maldon or Celtic sea salt)

    Instructions
     

    • In a heavy bottomed saucepan, stir the water and sugar together until slightly dissolved (off the heat). Then, over a medium heat, leave the sugar alone to bubble and simmer until a light golden brown caramel forms (no need to stir at all until the caramel turns colour). This will take about 10 minutes.
      Stir in the butter (and salt if using) and splash of Calvados (if using) until the caramel is smooth and immediately pour into the cake tin.
    • Preheat the oven to 190°C/170°C fan/375°F (gas 5).
      Peel the apples, cut them in half, remove the cores with a sharp knife (or use an apple corer) and cut them again horizontally.
    • Arrange the apples upright in a circle and pack them as tight as you can (they’ll shrink while cooking), filling as much space as possible in the middle. Cut up any leftover apple and stuff them into the spaces.
      Top evenly with the extra butter cut into small bits (or brush with melted butter) and lightly sprinkle over the extra 2 tablespoons of sugar. Bake in the oven for 30 minutes.
    • Remove the caramelised apples from the oven to cool slightly as you prepare the pastry.
    • Ideally your puff is ready rolled so there’s no need to do anything. (If the puff pastry is in a block, roll it out to about 2mm thickness and cut out a circle very slightly larger (2-3cm) than the size of the pan you’re using).
      Place the pastry circle on top of the apples, tucking in the sides as far down the edges as you can, as it will neatly hold the apples when turned over at the end.
      Pierce a few small holes in the pastry to allow any steam to escape – this will prevent the puff pastry from puffing up too much while baking.
    • Bake in the oven for a further 25-30 minutes (another 5 minutes if you like your apples darker), or until the pastry is golden brown and the apple juices bubble around the edges.
    • Leave to cool for about an hour then run a knife along the edges just to help release the sticky beauty.
      To turn over the tart, cover the pan with a large deep plate (to catch any juices). Hold the pan and plate together and flip upside down quickly, pastry side down.

    Notes

    Best eaten on the day it's made so that the pastry remains crisp underneath.
    Serve either at room temperature or slightly warmed with a dollop of good quality (full fat) crème fraîche or ice cream.
    Alternatively, add some Calvados Cream or for something different, Drambuie ice cream for a boozy, adult dessert.
    For more on apple varieties for baking, see the apple page.
    Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. 

    This recipe was first published 8 October 2015 but is now completely updated. 

    Looking for a savoury recipe? Try this French Onion Tarte Tatin.

    More Classic French Dishes

    • individual ice cream with candied fruits on plate with lavender, apricot sauce and a macaron
      No Churn Ice Cream with Candied Fruit (Glace Plombières)
    • cheese and ham hot sandwich, sliced in half to see the soft insides and toasted texture on top
      Easy Croque Monsieur Recipe -The Hot French Ham and Cheese Sandwich
    • dipping skewers of bread and cauliflower into a pot of cheese fondue
      French Cheese Fondue Savoyarde - and How to Serve it
    • large pot with a baked rice pudding covered in a thick caramel skin, spooning out a creamy mixture underneath with cinnamon and a traditional French Fallue brioche
      Baked Rice Pudding Recipe (French Teurgoule)

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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      Made this? Please rate this recipe




    1. Christina Conte

      February 05, 2023 at 6:49 am

      5 stars
      Well, it took me a few years, but I finally made your recipe: BRILLIANT result! Was perfectly sweet (not too much) and popped out like magic with the most perfect color!

      Thanks for the fab recipe, Jill!

      Reply
      • Jill Colonna

        February 05, 2023 at 12:52 pm

        So happy to hear this, Christina. It's hard to dose sweet caramel without being too sweet and so this is an extra bonus to hear you like that too.

        Reply
    2. debra alberts

      February 28, 2022 at 12:13 am

      many thanks

      Reply
      • Jill Colonna

        February 28, 2022 at 10:13 am

        It's a pleasure, Debra.

        Reply
    3. Angie

      December 22, 2019 at 3:58 pm

      Why does my caramel always crystallize? ?

      Reply
      • Jill Colonna

        December 22, 2019 at 6:16 pm

        Hi Angie,
        It could be because you're continuing to stir the caramel once it starts to heat. Just leave it alone until it starts to colour. I'd recommend putting a lid on it for no more than a minute if you see it starting to crystallise.

        Reply
    4. Enrique

      February 01, 2018 at 6:55 am

      Hi i prepare the tart tatin, which other fruits can i use to adapt at this clasical recipe. Thanks

      Reply
    5. Enrique

      October 07, 2017 at 3:58 pm

      Yes it wonderful, I tried to make it. It's so delicious, made with sweet pastry or puff pastry.

      Reply
    6. David

      December 06, 2015 at 5:47 pm

      So simple, yet so elegant. Your apple advice is so important. I made the same mistake when I made one many years ago... It took me a long time to get my nerve up again to try!

      Reply
      • Jill Colonna

        December 06, 2015 at 8:15 pm

        Glad this helped David. It's so basic, but nobody told me so I learned the hard and mushy way! It's such an easy dessert and agree, it just takes a bit of nerve and in the end it's a lot easier than we thought.

        Reply
    7. Parisbreakfast

      December 06, 2015 at 7:36 am

      I've made tomato tatin and potato tatin but I have a deep fear of making caramel in the pan.
      Please do a post? ;((

      Reply
    8. Susan

      December 05, 2015 at 9:43 pm

      I have being making Tarte Tatin for years and have very simple method to make it. I use a Visions brand frying pan ( clear glass)You could use any heavy frying pan with high sides that can go into the oven.
      I put the sugar and butter in the pan on the stovetop and let it caramelize, medium heat. Keep a close watch. so it does not burn I have pre-sliced 3-4 Granny Smith apples into small wedges. When the caramel is starting to turn golden, I remove pan from heat and carefully arrange the slices in a circle starting from the outside. edge This is to make a pretty design when the tarte is inverted on a plate after baking .
      Place pan back on burner so the caramel bubbles between the slices just for a couple of minutes. Turn off stove top and place your choice of pastry on top folding the edges under. Either regular pie crust or puff pastry works well. Bake at 375 degrees for about 25 minutes or until crust is lightly golden and you can see the caramel sauce bubbling.. Remove from oven ,letting it cool for a couple of minutes, Run a knife around the edge to make sure there is no sticking on the edges and invert carefully on a plate. Be very careful as caramel will still be very hot.

      I have never had a problem with losing any of apples to the bottom of the pan.

      Enjoy

      Reply
      • Jill Colonna

        December 06, 2015 at 1:41 pm

        Thanks for sharing your version with us Susan and for taking the time to write it all out! I used to make it like this too - my mother-in-law does it like this. As long as we all arrive at the same delicious result! Bon dimanche x

        Reply
    9. David

      October 10, 2015 at 4:58 pm

      Funny, Jill, I was just reading from my 1960s cookbook from Chez Maxim, planning a post about Tarte Tatin! Love the story and, while it may not be true, why let the facts spoil a good story? Your Tatin looks perfect!

      Reply
      • Jill Colonna

        October 10, 2015 at 6:39 pm

        Wow - you've got the Maxim cookbook? Now that's interesting to hear what they say about it. I was even going to phone them then thought I was going mad... So it's not necessarily true about Maxims?! 🙁 Thanks for the info and for your kind words David.

        Reply
    10. Jean-Pierre

      October 10, 2015 at 8:58 am

      Had heard of the history but didn't know about Maxims Jill. Love this dessert. Make it quite often but never pierced a hole in the pastry. Must try it next time - thanks.

      Reply
      • Jill Colonna

        October 10, 2015 at 11:37 am

        I just pierced it since the puff pastry would puff up too much in the oven. Now it behaves! Thanks Jean-Pierre.

        Reply
    11. Liz

      October 09, 2015 at 6:25 pm

      Picture perfect, Jill!!! This tarte tatin is truly gorgeous.

      Reply
      • Jill Colonna

        October 09, 2015 at 11:24 pm

        Really appreciate your kind words and popping in Liz x

        Reply
    12. Christina @ Christina's Cucina

      October 09, 2015 at 8:43 am

      This is PERFECT, Jill! I tried a Tarte Tatin once, but it didn't turn out too well. Will have to give it a go again, but have to reseason my cast iron pan and a new oven would help! It's going to happen, soon! 🙂

      Reply
      • Jill Colonna

        October 09, 2015 at 12:07 pm

        Well I do wish you a new oven soon Christina. I'm sure there's an oven fairy out there if you say you have to make a tarte tatin!

        Reply

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    Welcome

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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