Traditional Tarte Tatin
The world's most famous upside-down tart, created in the late 19th century by sisters Caroline and Stéphanie Tatin, hotel keepers in Lamotte-Beuvron in Sologne, and served at Maxim's in Paris from 1926: apple halves candied in buttery caramel, covered with shortcrust, baked upside down then flipped. The definitive autumn dessert, served warm.
Original recipe : Meilleur du Chef
Ingredients
- 8 to 10 apples
- 150 g unsalted butter
- 150 g caster sugar
- 200 g shortcrust pastry
- Ground cinnamon (optional)
Method
- 1Peel the apples, halve them and remove core and seeds.
- 2In a tatin dish (or ovenproof pan), melt the butter over medium heat, then rain in the sugar and combine.
- 3Cook to a light-brown caramel — not too dark or it turns bitter.
- 4Off the heat, stand the apple halves upright, tightly packed (they shrink as they bake). Cinnamon if you like.
- 5Return to high heat for 10 minutes: the apples pre-cook and soak up caramel.
- 6Roll the pastry to 3–4 mm, in a disc slightly larger than the dish.
- 7Lay the pastry over the apples, tuck the edges inside the dish and prick a small hole in the centre.
- 8Bake at 180–200 °C until the pastry is fully cooked (caramel bubbling at the edges). Rest a few minutes, then flip confidently onto a serving plate.
Tips & tricks
- Choose apples that hold their shape (reine des reinettes, golden, Boskoop).
- Watch the caramel: too dark and it turns bitter.
- Flip the tart while still hot — cooled caramel sets and sticks to the dish.
Variations
- Puff pastry for extra crunch.
- Pear or quince tatin on the same principle.
Storage
2 days at room temperature; rewarm a few minutes in the oven before serving.
Ingredient substitutions
- Butter : coconut oil, plant-based margarine or nut butter (dairy-free / vegan).
- Sugar : maple syrup, honey or coconut sugar.
What to serve it with
- A coffee or fragrant tea
- A scoop of vanilla ice cream
- Homemade custard
- Some fresh seasonal fruit
Frequently asked questions
How long does it take to make "Traditional Tarte Tatin"?
Allow about 30 min of prep and 45 min of cooking, i.e. 1 h 15 min in total for 6 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Traditional Tarte Tatin" ahead and store it?
2 days at room temperature; rewarm a few minutes in the oven before serving.
How many servings does this recipe make?
The quantities are for 6 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Traditional Tarte Tatin" is vegetarian: it contains no meat or fish.
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