Here we go again, another Autumn. This means that apples and warming spices – cinnamon, ginger, nutmeg – can take priority in my baking. I’m going to make an Apple Tarte Tatin.

What is Tarte Tatin?

Tarte Tatin, one of the most delectable French desserts, is renowned for its unique preparation and mouthwatering taste. This exquisite dessert is characterized by its upside-down presentation, where the pastry crust is nestled beneath a layer of caramelized fruit. Its origin can be traced back to the late 19th century in the Sologne region of France, specifically the Hotel Tatin.

The Tatin sisters, who ran a hotel, accidentally whipped up this dessert while rescuing overcooked apples. They covered them with pastry, baked it all, and then flipped it. Voila! A scrumptious discovery was born.

Best apple tarte tatin recipe — Spiced apple tarte Tatin

The classic Tarte Tatin is typically made using apples, but you can try different fruits like pears, peaches, and even savory ingredients like tomatoes. It’s all about experimenting and finding your flavor groove.

Tarte Tatin isn’t just food; it’s a piece of French history and culinary pride. It’s like a little piece of culture you can taste.

Quick Apple tarte tatin recipe

To make the Apple Tatin Cake, you need to caramelize the fruit in butter and sugar before baking it with a layer of pastry crust on top. Once baked, the dessert is inverted onto a serving plate, revealing the caramelized fruit on top and the golden-brown pastry crust below.

There are many recipes for Apple Tarte Tatin online. However, if you are making it gluten-free, you may want to see the adapted pastry quantities I used (because gluten-free pastry does not stretch or roll out so well). In addition, there are a few other little adaptations, such as the technique I pinched from Michel Roux’s ‘Pastry’ for making the caramel.

Cooking apple tarte Tatin cake and enjoying with cream — Easy and healthy apple tarte Tatin cake

My pastry recipe was a bit too crumbly this time – the perils of gluten-free – so it didn’t have a perfect puff. I guess I will have to keep perfecting this one – and eat a lot of Tarte Tatin along the way!

A glass of crisp apple cider or a light Riesling is a perfect match for this dessert. For a richer option, a glass of Calvados or a warm spiced chai enhances the warm apple flavors. Non-alcoholic options like cinnamon tea or fresh apple juice also pair greatly.

Here is how to make Apple Tarte Tatin:

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 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 it 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 it 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

You can add another fruit like blackberries or pear to make blackberry and apple tarte Tatin or pear and apple tarte Tatin.