Apple Tarte Tatin captures the essence of autumn with caramelized apples and buttery pastry. I love to enjoy this cake on cool days. This dessert combines simple ingredients into an elegant and satisfying treat.
Contents
Apple Tarte Tatin recipe
Apple Tarte Tatin is a classic French dessert. This upside-down tart features buttery, caramel-coated apples baked under a flaky pastry crust. Once inverted, the apples become the glossy, golden topping. The dessert is named after the Tatin sisters, who created it in the 19th century.
Apple Tarte Tatin is distinct from American apple tarts. It is baked upside down, with the caramel cooked separately before the apples are added.
This treat is often served with vanilla ice cream, whipped cream, custard sauce, or toasted nuts. You can pair this tart with cocktails, such as Apple Martini, sparkling cider, or a Moscato Spritz to complement its flavors.
Non-alcoholic options include apple juice, chai tea, lime sparkling water, herbal tea, or coffee. Wine pairings include Sauternes, Riesling, Quarts de Chaume, Tawny Port, Pineau, or Calvados.
I made this dessert with gluten-free flour. This makes the pastry not stretch or roll well. So the cake was a bit too crumbly. Here is how to make Apple Tarte Tatin:
Apple Tarte Tatin
Nutrition
Ingredients
For the pastry
- 180 g gluten-free plain flour blend
- 180 g unsalted butter cut into small cubes
- 1/2 tsp salt
- 70 ml water
For the apple and caramel topping
- 85 g caster sugar
- 40 g unsalted butter
- 8 medium-sized Braeburn apples or choose the best apple you can get
- Juice from 1/2 a lemon
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp grated fresh ginger
Instructions
- Make the rough puff pastry by rubbing together the flour and butter between your fingertips until just roughly combined – some small pieces of butter should remain.
- Add a little of the water at a time and draw lightly together until it forms a ball. Only add as much as you need. Wrap in cling film and chill for 30 mins.
- Roll the dough into a long rectangle. Fold over top third and bottom third like an envelope, turn and roll out again. Repeat the folds, then re-wrap in clingfilm and refrigerate for another 20 mins.
- Meanwhile, prepare the apples by peeling them, cutting them in half, and removing the cores. Cut two of the apples into smaller pieces.
- As you are preparing the apples, place the ones already peeled and cut into a bowl that has the lemon juice in it. Rub the apples in the juice to stop them going brown. Once all the apples are prepared, sprinkle over the ginger and cinnamon.
- Rub the butter into a heavy, oven-safe frying pan and cover with the sugar. Set over a medium heat on the hob and leave to caramelize. Keep an eye on it – as soon as it starts turning golden, remove it from the heat, otherwise, it will burn.
- Meanwhile, take the pastry and repeat the rolling out and folding, then roll out large enough to cover the pan.
- When the caramel is ready, place the apples into the pan, top sides down (remember it’s an ‘upside-down’ tart). Take care, because the caramel will be at scalding temperature, then cover with the pastry, tucking it in around the edges.
- Transfer the pan to the oven and bake for 25-35 mins, until the pastry is risen and golden.
- Turn out quickly onto a serving plate, again taking care with the hot caramel. Leave to cool slightly, then serve with creme fraiche or ice cream, sprinkled with a little cinnamon and ginger.
Notes
SIMILAR RECIPES:
Variations
There are numerous variations of this Apple Tarte Tatin.
- Classic Variations
- Mini Swirled Version features spiraled apple slices arranged beautifully in a pan. It uses puff pastry for a light texture.
- Spiced Tarte Tatin enhances flavor with cinnamon and nutmeg in the caramel.
- Nut Topping adds crunch and flavor with walnuts or pecans.
- Citrus Twist brightens the dish with lemon juice or orange zest.
- Alternative Ingredients
- Pear Tarte Tatin replaces apples with pears. It offers caramelization and a softer texture.
- Brown Sugar imparts deep molasses-like flavor to the caramel.
- Different fruits create seasonal variations, such as figs, apricots, or plums.
- Fig Tarte Tatin offers a unique twist with brandy and cinnamon.
- Savory Options
- Onion Tarte Tatin caramelizes onions with balsamic vinegar and sugar.
- Tomato Tarte Tatin creates a savory tart for appetizers or side dishes.