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Tarte Tatin
Serves 6 Prep 25 min Cook 50 min Total 1 hr 15 min Type Dessert Origin French

Tarte Tatin

The French upside-down apple tart: apples caramelised in butter and sugar under a buttery lid, then turned out so the apples sit on top.

Serves 6 Prep 25 minutes Cook 50 minutes Units Rate

Overview

A puff pastry round (homemade or all-butter shop-bought) is cut to fit the pan; refrigerated. In a 24 cm heavy ovenproof frying pan (cast iron or copper Tatin pan), sugar caramelises directly with butter to a deep amber syrup. Off heat, peeled and halved (or quartered) apples, preferably a firm tart variety like Granny Smith, Braeburn or Cox, pack tightly into the pan rounded-side-down on the caramel. Returns to medium heat for 5 minutes to start the apples cooking. The pastry drapes over the top, edges tucked in around the apples. Baked at 200°C for 30-35 minutes until the pastry is deep golden. Rests for 5 minutes; then carefully inverted onto a flat serving plate (the dramatic moment). Glazed-amber apples sit on top of crisp pastry.

Ingredients

Pastry

  • 320 g all-butter puff pastry (one ready-rolled sheet, or homemade)

Caramel

  • 130 g caster sugar
  • 80 g unsalted butter (cubed)
  • A pinch of salt
  • 1 teaspoon vanilla extract (optional)

Apples

  • 8 apples (medium, about 1.2 kg, Granny Smith, Braeburn, Cox's Orange Pippin, or Bramley)

To serve

  • Crème fraîche (the classic)
  • Vanilla ice cream
  • Cold double cream

Equipment

  • 24 cm heavy ovenproof frying pan (cast iron is ideal; or a dedicated tatin pan)

Method

Stage 1 - Prep the pastry

  1. Cut the puff pastry into a disc slightly LARGER than your pan - about 26 cm if your pan is 24 cm (the excess tucks in around the apples).
  2. Place on a piece of baking paper; refrigerate while you make the caramel and apples.

Stage 2 - Peel and halve the apples

  1. Peel the apples; halve through the core; scoop out the cores with a melon baller or a teaspoon (a clean elegant cavity).
  2. Keep the apple halves in their natural shape - don't slice them.

Stage 3 - Caramel

  1. Heat oven to 200°C (180°C fan).
  2. Place the heavy frying pan over medium heat.
  3. Sprinkle the sugar in an even layer; let it begin to melt at the edges (about 2 minutes).
  4. As patches of caramel form, gently swirl the pan (don't stir).
  5. After 5-7 minutes, the sugar should be fully melted into a deep amber syrup - the colour of a strong espresso. Watch closely; it goes from amber to burnt-black fast.
  6. Add the butter and a pinch of salt; whisk gently until incorporated. The mixture may bubble dramatically - that's fine.
  7. Off heat; stir in vanilla.

Stage 4 - Arrange the apples

  1. While the caramel is still hot but no longer bubbling, arrange the apple halves in the pan ROUNDED-SIDE DOWN (so when inverted, this becomes the top).
  2. Pack them tightly in a circle, with one half in the centre. They'll shrink during baking - packed tight is right.

Stage 5 - Pre-cook the apples

  1. Return the pan to medium-low heat for 5-7 minutes - the apples soften slightly, drink up some caramel, and the syrup thickens.
  2. (You can also skip this step if your apples are tender - go straight to the oven.)

Stage 6 - Drape the pastry

  1. Lift the chilled pastry disc; drape over the apples.
  2. Tuck the edges DOWN inside the pan around the apples (between the apples and the pan walls).
  3. Pierce the pastry with a fork in 4 places to allow steam to escape.

Stage 7 - Bake

  1. Transfer to the oven; bake 30-35 minutes until the pastry is deep golden brown and risen.
  2. If the pastry browns too quickly, cover loosely with foil.

Stage 8 - Rest

  1. Lift out of the oven (the handle is HOT - use oven mitts!).
  2. Rest 5 minutes only - too long and the caramel sets and the tart sticks.

Stage 9 - Invert (the dramatic moment)

  1. Place a wide flat serving plate (larger than the pan) upside-down on top of the pan.
  2. With confidence - and oven mitts on both hands - flip the whole thing over in one motion.
  3. Tap the bottom of the pan if anything sticks.
  4. Lift the pan away; the tart should sit on the plate with apples on top, glazed amber-mahogany, pastry below.
  5. If an apple half stuck to the pan, lift it out with a spatula and place it back on the tart.

Stage 10 - Serve

  1. Cut into wedges.
  2. Serve warm with a generous spoonful of crème fraîche, or a scoop of vanilla ice cream.

Notes

  • Heavy ovenproof pan is essential: Cast iron or a dedicated copper tarte tatin pan retains heat and gives even caramelisation. A thin pan gives spotty caramel and a soggy bottom. The pan must also go from stovetop to oven - no plastic handles.
  • Don't stir the caramel: Stirring crystallises the sugar. Swirl the pan gently, don't move the spoon through.
  • Invert while still warm: If the tart cools fully, the caramel sets and the tart sticks. 5 minutes' rest is right; longer is risky. If it does stick, return to medium-low heat for 30 seconds to soften the caramel, then try again.

Storage

  • Best within 2 hours of baking.
  • Refrigerate 2 days; reheat the whole tart (or slices) at 180°C 10 minutes.
  • Doesn't freeze well - the pastry goes soggy.

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