Tarte tatin

Every Parisian bistro has it à la carte, and for a good reason, this tarte tatin is a French favorite.

The French Tarte Tatin is not just an upside down apple tart. It has different textures: soft and lightly caramelized apples, held by a crusty butter cookie, and on the side a big spoon of crème fraîche where you can dip the apples before devouring them.

30 min prep – 40 min cooking

For 6 people

For the shortcrust pastry:

  • 1 egg yolk
  • 1/2 cup of granulated sugar
  • 1/2 cup of unsalted butter at room temperature (1 stick)
  • 1 cup of flour
  • 1 pinch of salt
  • 1 tsp of baking powder

For the filling:

  • 5 apples
  • 1/2 cup of unsalted butter (1 stick)
  • 1/2 cup of granulated sugar 

Cooking tools you need:


Preparation of the shortcrust pastry 

  1. Separate the egg yolk and the white. 
  2. In a mixing bowl, whisk the egg yolk and the sugar together. 
  3. Add the softened butter, the flour, the salt and the baking powder. With your hands, mix  enthusiastically until smooth and consistent. Shape a bowl with the dough.
  4. Leave it in the fridge while you prepare the apples.

Preparation of the apples

  1. Turn on your oven at 350°F.
  2. Peel the apples, remove the core and cut into 6 segments.
  3. Use a large pan on a medium heat. Melt the butter and the sugar.
  4. Add the apple segments and cook them on both sides for at least 7 to 8 minutes.
  5. Once the apples are soft and soaked with the butter caramel, you can put them directly in a round cake mold. Add what is left of the caramel from the pan on the top of apples.
  6. Take the shortcrust pastryout of the fridge. Roll it flat with a rolling pin.
  7. Finally, place the dough on the apples and press lightly. With a fork make a few holes in the dough. It will help release the vapor while baking.
  8. Bake for 20 minutes. The dough should be light brown.
  9. Let cool during 10 minutes. Put a plate on the top of the mold and flip everything together. With your hands, tap on the top of the mold, to make sure that the apples are not stuck.

Et voilà!

Tasting tips: 

The tarte Tatin is even better slightly warm.

Crème fraîche is not always easy to find in the US, if you can’t find some, you can replace it by sour cream, or a big scoop of vanilla ice cream. (The bigger the scoop is, the better, of course.)

Cooking tip: 

Save some time: You can use a store bought dough (Puff pastry or shortcrust pastry). There is no better taste than home made dough, but sometimes you just don’t have the time or the energy and that’s ok!

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