Classic Tarte Tatin Recipe

The classic of French cuisine and something nobody could say No to: Tarte Tatin, a delicate dessert with sweet apples on a crunchy dough.

Tarte Tatin, tart Tatin, or French apple tart is a delicate dessert with caramelized apples on a crunchy crust.


For the caramel:

– 200 g caster sugar

For the tart:

– 8 big apples Golden
– 300 g sugar for the syrup
– 300 g butter for the syrup
– 300 g water for the syrup
– 2 vanilla beans
– 250 g puff pastry


1. To make the dry caramel, place 1/3 of sugar in a saucepan and heat. Stir if necessary while cooking sugar, but do not use any utensils. Add another 1/3 of sugar and shake the saucepan again. Finally, add the remaining sugar. The caramel must get a beautiful color without becoming quite brown. It takes about 3-4 min. Pour the caramel immediately into the bottom of a pie tin 20-22 cm in diameter. Put aside.

2. To cook apples, peel and cut them in quarters. Remove all seeds. In a saucepan, place the water, butter, sugar and vanilla cut in half alongside and scraped. Once the liquid starts boiling, add apples and cook them for about 10 minutes. Remove apples when they become translucent. Test the readiness of apples: if the tip of a knife goes in without resistance, apples are ready. Let them cool down.

3. Heat the oven to 355 degrees F/180 C.

4. Arrange apple quarters on the bottom of the pie mold, placing them on the edges tightly.

5. Cut a dough disc of the size of your mold, prick it with a fork and place it on apples. Bake for 45 minutes.

6. Take the tart out of the oven and let it cool down. Then place a serving platter on top of the mold and flip the tart quickly, using a sharp move. Tarte Tatin is covered with caramelized apples on top, while the puff pastry disk forms a base. Serve Apple Tarte Tatin warm with a homemade whipped cream or a scoop of vanilla ice cream.

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