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.
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.
271,974 13.9/5 for 42 ratings
Last modified on: October 30th 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
How long does it take?
Time required for this recipe:
Keeping: Once cooked, a few minutes.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 50 min. | 1 hour 17 min. |
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?
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.
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.
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).
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.
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
How much will it cost?
- For 1 tart : 2.71 €
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: Sweet pancake rolls from Brittany, Caramelised apple pie, Baked apples from St Aubin le Vertueux, Four quarters (adding fruit), Tarte Jurassienne, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Ice-cream Vacherin, Sushi, Pitta bread, Minted Melon, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Sweet pastry, Spinach and Comté Loaf, Rosemary steamed fish, Potatoes with prawns, Sicilian Epiphany Pie, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Tomato and courgette tart, Tomato feuilleté with pesto, Chicken pie, Comtoise tart for Seàn, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe (as 9 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 1 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.