A caramelised upside-down apple tart where butter, sugar, and apples cook into a deep amber caramel beneath a golden pastry lid, then flipped to reveal glistening fruit.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rustic ceramic plate
Garnishes: crème fraîche, vanilla bean
Accompaniments: crème fraîche, vanilla ice cream
Instructions
-
1
Melt butter and sugar in an ovenproof skillet over medium heat, stirring until a deep amber caramel forms (about 8 min).
-
2
Arrange apple halves tightly in the caramel, rounded side down. Cook on the stove for 15 min until apples soften and caramel darkens.
-
3
Roll pastry to a circle slightly larger than the skillet. Drape over the apples, tucking edges down around the fruit.
-
4
Bake at 200°C (400°F) for 25-30 min until the pastry is golden and puffed.
-
5
Cool 5 min, then place a plate over the skillet and flip in one confident motion. Serve warm.
Did You Know?
The tarte was supposedly created by accident when the Tatin sisters at their hotel in Lamotte-Beuvron dropped an apple tart and flipped it to save it.
Chef's Notes
Equipment Tips
- ovenproof skillet or tarte tatin mould
- rolling pin
- sharp knife
Garnishing
crème fraîche, vanilla bean
Accompaniments
crème fraîche, vanilla ice cream
The Story Behind Tarte Tatin
The Tatin sisters, Stéphanie and Caroline, ran the Hôtel Tatin in Lamotte-Beuvron in the 1880s. Whether by accident or design, their upside-down apple tart became so famous that Maxim's restaurant in Paris added it to their menu after a food critic discovered it.
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