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French · Desserts

Tarte Tatin

VegMedium

Diet: Veg

Tarte Tatin is a French dish. Use firm apples that hold their shape when cooked.

Prep
25 min
Cook
45 min
Rest, soak, marinate or chill
15 min
Total
85 min
Servings
8
Difficulty
Medium
Cuisine
French
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tarte Tatin. The photograph includes a crumb topping not included in this recipe.
The photograph includes a crumb topping not included in this recipe. Representative photograph of Tarte Tatin. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Caramel

Fruit

Pastry

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; rolling pin; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Caramel · About 8 min

  1. Heat oven to 190°C / 375°F. Cook sugar and water from 130 g sugar, 50 ml water, 70 g butter in a 24 cm ovenproof pan until amber; stir in butter carefully.

    Check: Look for this result: amber; stir in butter carefully.

Fruit · About 10 min

  1. Pack 1000 g firm apples, peeled and quartered cut-side up into caramel; cook gently 10 minutes. Roll 300 g puff pastry, 20 g plain flour for rolling with its flour and cover fruit, tucking edges.

Bake · About 35 min

  1. Bake 30–35 minutes until pastry is golden. Rest 15 minutes, then invert carefully onto a rimmed plate using oven gloves.

    Check: Look for this result: pastry is golden.

Tips

  • Use firm apples that hold their shape when cooked.
  • Judge Tarte Tatin by the texture and doneness signs in its steps. Your pan and heat affect how long Tarte Tatin takes to cook.

Substitutions

  • Use pears, checking them earlier as they soften faster.

Storage

  • Get perishable Tarte Tatin into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tarte Tatin within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Tarte Tatin to 74°C / 165°F, stirring or turning it for even heating. When Tarte Tatin is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Tarte Tatin one day ahead. For Tarte Tatin, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tarte Tatin on the day of serving.

FAQ

What matters most when making Tarte Tatin?

Use firm apples that hold their shape when cooked.

What can I substitute in Tarte Tatin?

Use pears, checking them earlier as they soften faster.

Can I prepare Tarte Tatin ahead?

Prepare the measured ingredients for Tarte Tatin one day ahead. For Tarte Tatin, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tarte Tatin on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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