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Tart Tatin

Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so that the apples are on top. Apples with caramel and crispy puff pastry taste amazing.

The classic recipe uses shortcrust pastry (pâte brisée), but in this version I prefer to use puff pastry (pâte feuilletée). It's a quite easy recipe, the only difficulty is the "turning over" of the hot tart, always a tricky moment.

307,229 13.9/5 for 43 ratings

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Last modified on: October 30^th 2015

For 1 tart, you will need:

1 1 kg apple
2 60 g butter
3 120 g caster sugar
4 1 Puff or flaky pastry (pâte feuilletée)
Total weight: 1,410 grams

Change those ingredients for: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	50 min.	1 hour 17 min.

Keeping: Once cooked, a few minutes.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 5 min.

You will need a pan or tin which can go both on the hob and in the oven, preferably non-stick.

Cut a circle of puff pastry the same diameter as your pan, prick all over and put back in fridge.

Stage 2 - 10 min.

Peel 1 kg apple, cut into 4 or 8 according to size, remove core.

Stage 3 - 10 min.

Melt 60 g butter in your pan over medium heat, add 120 g caster sugar.

It might seem to you that there is a lot of butter, but don't worry, it's normal: the apples will absorb most of it.

Stage 4 - 2 min.

Put apple quarters into melted butter, packed together as closely as possible.

Leave to cook until sugar caramelises.

Preheat oven to 356°F (180°C).

Stage 5 - 15 min.

After about 10 minutes, sugar will start to caramelise and apple juice boil.

Stage 6

The apples are sufficiently cooked when sugar around the edge of the pan is a light caramel colour.

Stage 7 - 5 min.

Put pan in the oven for 5 minutes.

Stage 8 - 3 min.

After these 5 minutes, remove and put puff pastry on top.

Stage 9 - 20 min.

Put back in the oven for about 20 minutes.

Stage 10

Remove from oven when puff pastry is golden brown.

Stage 11 - 5 min.

Now for the tricky bit: use oven gloves to protect your hands and put serving plate on top of Tatin tart.

You should do this operation whle hot, otherwise apples stick on the bottom of the pan during cooling.

Stage 12 - 1 min.

Turn over smartly...

Stage 13 - 1 min.

... then remove pan: your Tatin is a success!

Stage 14

At my opinion, nothing goes better with warm tart Tatin than a little whipped cream (crème chantilly).

Remarks

The recipe for Tart tatin comes from central France, via the pretty story of the Tatin sisters who ran a restaurant in Lamotte-Beuvron and invented the famous recipe, which now bears their name.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,425 Kcal or 10,153 Kj	13 gr	313 gr	125 gr
121 %	5 %	30 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
172 Kcal or 720 Kj	1 gr	22 gr	9 gr
9 %	<1 %	2 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,425 Kcal or 10,153 Kj	13 gr	313 gr	125 gr
121 %	5 %	30 %	19 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 tart : 2.71 €

Note : These prices are only approximate

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Source

Home made but after a recipe by Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Express apple tart, Apple Strudel, Tarte Jurassienne, Tatin apples with mascarpone cream, Windfall apple jelly, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut rocks, Lemon and lime custard tart, Valay-Brest, Blackcurrant liqueur, Poppy seed and lemon cake, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Walnut short bread, Spinach Croque-monsieur , Cauliflower "moelleux" in ramekins, Surprise bread, Toasted almond cake, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Leek and fresh tuna tart, Smoked salmon sacristains, Koulibiak in pie dish, Small foie gras pasties, ... All

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Your 1 comments or questions on this recipe

I've actually prepared this exact recipe before from the cookbook. Gee, mine did not look as "pretty" as yours:)
Posted by louise may 17^th 2009 at 19:04 (n° 1)

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