Apple Tarte Tatin

This easy apple tarte Tatin recipe features caramelised apples and golden puff pastry baked upside-down for a classic French dessert. Made with simple ingredients like butter, sugar, and cinnamon, it’s perfect for fall baking or a showstopping finish to any meal. Serve warm with vanilla ice cream or whipped cream.

This classic French dessert features tender, caramelised apples topped with golden puff pastry. Baked upside-down and flipped before serving, Apple Tarte Tatin offers the perfect balance of rich, buttery caramel and delicate pastry—a showstopping treat that’s easier than it looks.

Ingredients

• 4 large apples
• 65g unsalted butter
• 65g brown sugar
• 65g white sugar
• 1 teaspoon vanilla essence
• ½ teaspoon ground cinnamon
• 1 sheet puff pastry

Instructions

1. Preheat the oven to 210°C fan bake (or 230°C conventional).
2. Peel, quarter, and core the apples.
3. In a large frying pan, melt the butter over medium heat. Add the apple quarters and sauté for about 5 minutes until slightly softened.
4. Stir in both sugars, vanilla, and cinnamon. Let the mixture simmer gently for about 10 minutes, stirring occasionally until the apples are coated in a glossy caramel. Use caution, as the sugar mixture will be very hot.
5. Line a round cake tin (about 22–24cm) with baking paper. Arrange the apples flat-side down in a circular pattern. Pour the remaining caramel sauce from the pan over the apples.
6. Cut a round of puff pastry slightly larger than the tin. Place it over the apples, tucking the edges in gently around the fruit.
7. Bake for 30 minutes, or until the pastry is puffed and golden brown.
8. Remove from the oven and let the tart cool in the tin for 10 minutes. Carefully invert onto a serving plate and remove the baking paper.
9. Serve warm, sliced with whipped cream or vanilla ice cream.

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Tips

• Use firm apple varieties like Granny Smith, Braeburn, or Pink Lady for the best texture.
• Let the tart cool slightly before flipping to help the caramel set and prevent burns.
• Use a cake tin with high sides to prevent caramel from bubbling over.
• If needed, patch together smaller pastry pieces to form a circle—just press the seams together well.

Variations and Substitutions

• Fruit options: Try pears, peaches, or plums as seasonal alternatives.
• Spices: Add a pinch of nutmeg or clove for extra warmth.
• Pastry: Substitute shortcrust pastry for a firmer, more rustic finish.
• Sugar: Use all brown sugar for a deeper, molasses-like caramel flavor.

FAQs

Can I make it ahead of time?
Yes, the tart can be made a few hours in advance and gently reheated in the oven before serving.

What’s the best pan to use?
A round cake tin works well, but a cast iron skillet that can go from stovetop to oven is even better for caramelising the apples and baking in one pan.

Can I use store-bought puff pastry?
Absolutely. Just make sure it’s fully thawed before using.

Serving Suggestions

• Serve warm with whipped cream, vanilla ice cream, or crème fraîche.
• Sprinkle with toasted nuts or drizzle with a bit of salted caramel for a gourmet touch.
• Add a dash of Calvados or brandy to the caramel sauce for a boozy variation.

Why You’ll Love This Recipe

• Simple ingredients, big flavour, and no need for fancy equipment.
• Elegant presentation with a golden, glossy finish.
• Perfect for entertaining, yet easy enough for a weekend bake.
• Rich, buttery caramel meets flaky puff pastry in every bite.