A tarte tatin may have a fancy sounding name, but basically it’s just an upside down pie. This classic French dessert is scrumptious and we especially love a yummy apple tarte tatin like this one.
Supposedly, this French pie was invented by the Tatin sisters at the Hotel Tatin back in the 1880’s. As the story goes, Stephanie Tatin got distracted while baking an apple pie and left her apples cooking in the butter and sugar too long. Once she saw her mistake, she tried to come up with a way of salvaging her dessert. So she put the pastry on top of the pan of apples, finished it off and turned it out on a platter. The hotel guests just loved it and a new classic was born.
Apple Tarte Tatin
Tips: Granny Smith, Honeycrisp or Fuji apples are all great choices to use in this recipe. A Tarte Tatin can also be made with many other fruits likes peaches, pears, or apricots.
Make Ahead Instructions: You can make the caramelized apples the day before and store them in the refrigerator. Remove from the fridge at least 30 minutes prior to baking. When ready to bake top apples with pastry crust and continue as directed.
This recipe was prepared in a springform pan. It can also be prepared in any 8-9” oven-proof skillet.
Prep time: 20 min.
Cook time: 60 min. plus cooling time
Servings: 8
Ingredients:
6-8 apples, peeled, cored and cut into 8 even wedges
1/2 C unsalted butter, softened to room temperature
1/2 C sugar
One 8-10 oz. sheet puff pastry (depending on the size of your package)
Flour for dusting board
Whipped Cream or Vanilla Bean Ice Cream to top dessert (Optional)
Directions:
Preheat oven to 400°F.
Spread softened butter over the bottom of a 8-9” springform pan or ovenproof skillet.
Sprinkle sugar over the butter layer.
Layer apples in a repeating circular pattern over the sugar layer.
Bake for 20 minutes or until the caramelized sugar is bubbling in between the apples. Remove from the oven and set aside to cool completely. Turn off oven.
Once apples have completely cooled, Preheat oven to 350°F. Roll out dough on lightly floured surface to a circle slightly larger than your baking pan.
Place pastry on top of apples.
Bake for 20-30 minutes or until golden brown.
Remove from oven, cool for 10 minutes.
Invert a serving platter on top of pan. Quickly and carefully flip so that the apples are now on top of the pastry.
Serve warm with whipped cream or vanilla ice cream.
Apple Tarte Tatin
Equipment
- This recipe was prepared in a springform pan. It can also be prepared in any 8-9” oven-proof skillet.
Ingredients
- 6-8 apples peeled, cored and cut into 8 even wedges
- 1/2 Cup unsalted butter softened to room temperature
- 1/2 Cup sugar
- 10 oz One 8-10 oz. sheet puff pastry depending on the size of your package
- Flour for dusting board
- Whipped Cream or Vanilla Bean Ice Cream to top dessert Optional
Instructions
- Preheat oven to 400°F.
- Spread softened butter over the bottom of a 8-9” springform pan or ovenproof skillet.
- Sprinkle sugar over the butter layer.
- Layer apples in a repeating circular pattern over the sugar layer.
- Bake for 20 minutes or until the caramelized sugar is bubbling in between the apples. Remove from the oven and set aside to cool completely. Turn off oven.
- Once apples have completely cooled, Preheat oven to 350°F. Roll out dough on lightly floured surface to a circle slightly larger than your baking pan.
- Place pastry on top of apples.
- Bake for 20-30 minutes or until golden brown.
- Remove from oven, cool for 10 minutes.
- Invert a serving platter on top of pan. Quickly and carefully flip so that the apples are now on top of the pastry.
- Serve warm with whipped cream or vanilla ice cream.