How to Make a Tarte Tatin at Home: Easy Tarte Tatin Recipe
Written by MasterClass
Last updated: Nov 28, 2024 • 3 min read
Tarte Tatin is a rustic gem in the pastry universe. The pastry is infinitely less fussy than a lattice-topped apple pie and features a solid performative flourish right at the end. Tarte Tatin is an easy-to-make recipe that works for occasions both big and small.
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What Is a Tarte Tatin?
Tarte Tatin is a French upside-down apple tart that closely resembles an inverted apple pie. The dessert is made with apples caramelized in sugar and butter on the stovetop, then cooked in the oven beneath a layer of buttery pastry. Prior to serving, the baker flips the tart out of the pan to reveal a crown of glistening caramelized apples, and a crispy, crackly crust.
What Is the History of the Tarte Tatin?
The tarte Tatin gets its name from the Hôtel Tatin, a hotel in the Sologne region of France which was operated by two sisters, Stéphanie and Caroline Tatin, in the 1880s. While the dessert is similar to the tarte solognote, an inverted fruit tart common to the region, there are two origin stories pertaining to the creation of the tarte Tatin: According to one legend, hotelier Stéphanie Tatin was in the process of making a traditional apple pie, but accidentally left the apples to caramelize too long in the pan; seeking a quick fix, she tossed the dough on top of the pie filling and finished it all in the oven. The guests, of course, were taken with the mistake. This legend is countered by a slightly different origin story, which suggests that Stéphanie accidentally baked an apple tart upside down and chose to serve it anyway.
Tarte Tatin Recipe
makes
prep time
15 mintotal time
2 hr 50 mincook time
25 minIngredients
- 1
First, make the dough, and refrigerate for at least 2 hours.
- 2
Meanwhile, preheat the oven to 375°F. Peel and core the apples, and slice into thick quarters.
- 3
Heat a 9–inch cast-iron skillet over medium-high heat on the stovetop. Melt the butter, then add the sugar. Stir constantly to dissolve, until the mixture has thickened slightly to a loose syrup. Turn down heat if the butter begins to scorch or brown too quickly.
- 4
Add the apples, and season with salt. Gently toss to coat fruit and cook until the syrup takes on an amber color, and the apples begin to soften slightly, about 10 more minutes.
- 5
Remove from heat. Using a spatula, nudge apple slices into concentric circles, with their curved sides resting along the bottom of the pan. This will be the top of the tart in the final presentation.
- 6
Roll out the dough, and place over the top of the pan, using your spatula to gently tuck the edges in along the outer edges. Poke the dough’s surface a handful of times with a fork to allow air to escape.
- 7
Place the skillet on a baking sheet to catch any juices that bubble over, and bake until pastry is golden brown and crispy, rotating halfway through, about 25 minutes.
- 8
Remove from the oven and let cool slightly before tackling the flip: First, run an offset spatula or a butter knife around the edges of the pastry dough to loosen. Place a large plate—one that completely covers the width of the pan—across the top. Throw on a pair of oven mitts and then, with one hand firmly holding the plate in place and the other with a good grip on the skillet’s handle, invert in one quick motion and place on a clean work surface. Very carefully, lift the skillet away. You may find a few apples have stuck to the pan; simply pop them back into place, and use the spatula to tidy everything up as needed. (To elevate the pastry, you can use a pastry brush to glaze the apples with any remaining caramel in the pan.)
- 9
Serve warm tarte Tatin alongside vanilla ice cream for a classically sweet and creamy complement, or add a savory tang to highlight the sweetness of the apples and caramel with a dollop of crème fraîche.
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