Tarte Tatin might just be the happiest accident in all of French baking history. Imagine a classic apple pie but with the fruit on top, caramelized to perfection, and the crust baked crisp underneath. That’s basically how the Tarte Tatin was born.

According to legend, the Tatin sisters, who ran a busy hotel in the 19th century in Lamotte-Beuvron, France, accidentally forgot the crust when baking a traditional apple pie.

Instead, they threw the pastry dough over the apples and caramel in a hurry, flipped it after baking, and thus the Tarte Tatin was created. And yes, you can still visit the Tatin hotel and try their legendary dessert. Until then, we’re bringing this slice of France into your kitchen, where you can recreate it with love (and no stress).

For a taste of European pastries, try this classic Italian panna cotta recipe

What Ingredients Do You Need?

Here’s a quick rundown of what you’ll need to make a Tarte Tatin:

The dough: Tarte Tatin typically uses a shortcrust pastry or puff pastry. If you’re feeling adventurous, make your own pâte brisée with flour, butter, powdered sugar, eggs, and a little ice water.

Caramel: You’ll need regular granulated sugar and butter to create that golden, sticky caramel layer. Apples: Go for firm, tart apples like Granny Smith or Pink Lady. These varieties hold up well during baking and balance the sweetness with a bit of acidity.

Why should you try Tarte Tatin?

Tarte Tatin is a legendary French dessert, and if you’re thinking about stepping into the world of pastry, this is the perfect recipe to start with. Unlike other French pastries that can feel intimidating, this one is delightfully straightforward.

1. It’s a French Classic: There’s something magical about serving a dish with such a rich history. You’ll be bringing a piece of French culture to your table, and you won’t need fancy techniques or specialized equipment to do it. Tarte Tatin is approachable but still feels indulgent.
2. Look at It!: Honestly, just look at the final result. The glistening caramelized apples, the crispy golden pastry—it’s a showstopper! Every time I make this, I feel like I’ve leveled up in my kitchen skills, and I bet you will too.
3. Your New Favorite Apple Dessert: After one bite, you’ll see why this dessert has stood the test of time. The balance between the tartness of the apples, the sweetness of the caramel, and the buttery crust will have you reaching for another slice. Before you know it, this will become your go-to apple dessert.

How to Make Tarte Tatin

The steps to making Tarte Tatin are pretty straightforward, but each one is important for achieving the perfect balance of caramelized apples and crisp pastry. Here’s a step-by-step guide:

How to Make the Classic Shortcrust Pastry for Tarte Tatin?

• Make the Dough (or Buy It): Most people opt for store-bought puff pastry, and that’s totally fine! But if you want to make your own shortcrust pastry, start by chilling the butter and eggs.
• Cut the cold butter into flour and powdered sugar using a metal spoon (cold tools help the dough stay flaky). Add a couple of tablespoons of ice water and gently form the dough into a ball. Wrap it up and chill for about 30 minutes.

How to make tarte tatin filling?

• Prepare the Apples: While your dough chills, peel, core, and slice your apples into even wedges. The more uniform, the better for presentation. To prevent browning, you can lightly toss them in lemon juice or keep them in water with a bit of lime juice while you work.
• Make the Caramel: Place your sugar in a heavy-bottomed pan (a tarte tatin mold or cast-iron skillet works best) and melt it over medium heat without stirring. Resist the temptation to use a spoon! Instead, gently swirl the pan to distribute the sugar as it melts into a deep golden caramel. Once it’s ready, stir in the butter until it melts into the caramel.
• Arrange the Apples: Carefully arrange the apple slices in the pan, starting with the outer edge and working your way inward. Make sure they’re snug and evenly layered for that beautiful radial pattern when you flip the tart.
• Bake the Apples: Place the pan in the oven at 350°F (175°C) for 30 minutes to allow the apples to soften and caramelize further.

Roll Out the Dough: While the apples are baking, roll out your pastry dough into a circle slightly larger than your pan. Once the apples are done, carefully lay the dough over them, tucking in the edges.

Bake the Tarte Tatin: Return the pan to the oven for another 15 to 20 minutes, or until the pastry is golden brown. Remove from the oven and let it cool for at least an hour before flipping it out of the pan.

Flip and Serve: The final (and slightly nerve-wracking) step is to invert the tart onto a serving plate. Place a large plate over the pan, grab some oven mitts, and carefully flip it. Voilà! Your beautiful, caramelized Tarte Tatin is ready to serve.