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.
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Apple Tarte Tatin recipe
Apple Tarte Tatin is a classic French dessert. This upside-down tart is made with apples. The dessert is named after the Tatin sisters, who created it in the 19th century.
The classic Tarte Tatin is typically made with apples. You can try different fruits like pears, peaches, and even savory ingredients like tomatoes.
To make the Apple Tatin Cake, caramelize the fruit in butter and sugar. The apples are covered with pastry and baked until golden brown. The baked tart is inverted onto a plate. This reveals caramelized fruit on top of the pastry.
My gluten-free pastry does not stretch or roll well. So the cake was a bit too crumbly. Here is how to make Apple Tarte Tatin:
Apple Tarte Tatin
A stunning upside-down apple tart where perfectly arranged apple slices are slowly caramelized in butter and sugar until deeply golden and tender.
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
You can add another fruit like blackberries or pear to make blackberry and apple tarte Tatin or pear and apple tarte Tatin.
Nutrition
Calories: 275kcalCarbohydrates: 31gProtein: 2gFat: 18gSaturated Fat: 11gSodium: 130mgFiber: 3gSugar: 18g
Tried this recipe?Let us know how it was!
Pairing suggestions
Apple Tarte Tatin is served with various accompaniments and drinks.
- Serving Suggestions
- Vanilla ice cream complements caramelized apples.
- Whipped cream adds a light and airy texture.
- Custard sauce provides a luxurious creamy touch.
- Toasted nuts add crunch and enhance flavor.
- Cocktail Pairings
- Apple Martini complements the dessert’s flavors.
- Sparkling cider balances tart sweetness.
- Moscato Spritz provides a refreshing contrast.
- Non-Alcoholic Drinks
- Apple juice echoes the tart’s apple flavors.
- Chai tea complements caramelized apples.
- Lime sparkling water balances dessert richness.
- Herbal tea contrasts sweet-tart flavors.
- Coffee contrasts the tart’s sweetness.
- Wine Pairings
- Sauternes complements the tart’s caramel flavors.
- Riesling pairs well with sweet apple notes.
- Quarts de Chaume enhances the tart’s richness.
- Tawny Port contrasts the tart’s sweetness.
- Pineau adds a unique vanilla sweetness.
- Calvados enhances apple flavors in the tart.
Variations
There are numerous variations of this Apple Tarte Tatin.
- Classic Variations
- Mini Swirled Apple Tarte Tatin 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.
