This Tarte Tatin Pommes (Apple Tart Tatin) is the epitome of French classic desserts. Made with only 5 ingredients the caramelised apples are the star of the show, followed quickly by the bottom layer of crisp puff pastry. It's on every Parisian dessert menu for good reason, now you can make it at home too.
When I think of truly well-known, French desserts, I think of Créme Brûlée, Profiteroles, and Apple Tart to name a few. Tarte Tatin Pommes is equally a classic. And rightly so as it's utterly refined in its complete simplicity.
The apples are sweetened with vanilla and caramel before baking further. They end up being super soft but holding their shape for the ultimate sweet apple bite. The puff pastry crisps up on the top, which then becomes the bottom when flipped, and there's no denying that the caramel crunchy edge is amazing!
Once again French baking delivers on the combination of simplicity and taste in such an uncompromising way. I can't wait to share exactly how to make this glorious Apple Tart Tatin with process images and recipe tips too.
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❓ What is Tarte Tatin Aux Pommes ?
Originating in France, Tarte Tatin (pronounced tart-tat-tan) has many versions of its beginnings. The most common that I've read is that the Tatin sisters from a small village on the Sologne River in the Loire Valley created this now-famous recipe by accident.
Running a restaurant, one of the sisters on a particularly busy night made her apple tart the wrong way round, putting the apples first and then the pastry on top. Unperturbed, she baked it none-the-less, flipping the upside-down tart after baking to serve to her customers. It became an immediate hit!
The humble Tarte Tatin invention, or accident, soon garnered attention in the restaurant, Maxim, in Paris where it has been on the menu ever since (as early as the 1930's!)
Two points to note. Tarte Tatin Pommes can be made with a puff pastry or a shot crust pastry. Both are authentic to the recipe. Also, many types of fruit can be used such as pears, apricots, plums, bananas, peaches, and more.
🌟 Why You'll Love This Recipe
- Uses basic ingredients. All the ingredients are basic pantry or fridge staples. Don't you just love an uber-short ingredients list? I know I do!
- Tastes sensational. The sweet juicy apples offset by the rich caramel and the buttery, flaky pastry are heavenly. Quality ingredients are a must in such a simple dessert.
- Simple to make. With my tips and tricks, there's no need to fear this topsy-turvy tart!! You'll be bashing them out in next to know time!
🧾 Ingredients Needed
Yes, the ingredients list only comprises 5 ingredients for this Tarte Tatin Pommes. But I've made some notes on a couple that are worth a read below.
- Apples - Try to pick apples that are firm, with bright, unbruised flesh and as fresh as possible. It needs to be an apple variety that will hold its shape once baked and will not turn into a tart of apple puree! Granny Smiths are my choice, but Braeburn, Honey Crisps, or Golden Delicious.
- Puff Pastry - Choose a good quality, all-butter puff pastry. I use store-bought for ease but if you fancy making it, then go for it! Alternatively, use a short-crust pastry, but the difference between the two pastries will yield a slightly different end result in flavour and texture. Both options are amazing though!
- Butter - I've specified unsalted butter as that's more regularly used and available in households. It makes a great caramel with the sugar. However, if you're a fan of salted caramel sauce, then use salted butter. Or, you could add a pinch of flaked sea salt in with the unsalted butter.
- Vanilla bean paste - I use the paste for convenience and its well-rounded flavour, but you can scrape the vanilla seeds from a pod or you can use vanilla extract.
👩🏻🍳 How to Make
Making a Tarte Tatin Pommes isn't as hard as you may think. There are only a handful of steps to the recipe and I'll give little tips to keep you on track for each step.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Prepare the Pastry
Step 1. Roll out the puff pastry. Do this on a floured countertop until the pastry is approximately 3mm thick. It needs to be a centimetre wider than the pan you are using (Image 1).
Cut a round of pastry using a plate as a guide. The plate should be slightly larger than the pan - upturn it onto the pastry and use a sharp knife to cut around the edge (Image 2). Place round on a plate or lined baking tray and refrigerate or freeze until needed.
TIP: Keep the pastry cold. Whether you are using puff pastry or short-crust pastry, it NEEDS to be cold when adding it to the tart. Otherwise, the butter will leech out, creating greasy apples and the texture of the pastry will be tough.
Make the Caramel
STEP 2. Add the sugar, butter and vanilla one at a time.
To your skillet or fry pan, add the sugar. Cook it until it dissolves. IMPORTANT- don't whisk it as this creates sugar crystals. Just jiggle the pan to swirl the sugar as it liquefies. Gradually the liquid sugar will turn a golden colour (Image 3).
Take the pan off the heat and add the butter (Image 4 & 5). This time you can whisk it in until melted. Then add the vanilla bean paste and whisk in too (Image 6).
Assemble
STEP 3. Prep apples. Peel and halve the apples, then remove the core using a melon ball scoop or teaspoon (Image 7). Arrange them in the pan of caramel with the rounds on the bottom and the hollowed-out cores facing the top (Image 8). Pack in the apples as snuggly as you can as they will shrink during baking.
Note. If you prefer, you can quarter the apples and fan them around the edge of the pan before creating an inner circle.
TIP. Don't worry if the apples start to brown. Once cooked in the caramel they're going to turn a deep brown colour so you won't notice it after baking!
Return the pan to medium heat on the stovetop and cook the caramel and apples for 10-15 minutes until the apple juices start to evaporate and until the caramel turns a deep golden brown and the apples have softened. Remove the pan from the heat.
STEP 4. Add the pastry. The puff pastry will be nice a cold from being in the fridge or freezer, but still work quickly with this step as it warms up really quickly.
Lay the pastry disc over the apples. You need to tuck in the pastry around the edge between the apples and the pan. Kind of like tucking the apples into bed! The pan will be hot so I find doing this with a spoon helpful (Images 9 & 10). (If the pastry has been in the freezer and hardened, then it may need a minute to make it bend).
Note: Don't worry about any folds in the pastry. These will be on the bottom when we serve the Tarte Tatin Pommes. You just need to make sure it's tucked around the apple. When flipped, these tucked edges create a rim for the caramel to stay inside.
Bake
STEP 5. Bake. Place the pan onto a baking tray and onto the middle shelf of the preheated oven and bake for 30-35 minutes until the pastry is golden brown and crisp and the caramel is bubbling around the edges (Image 11).
Transfer the pan to a wire rack and allow it to cool for 20 minutes. Run a knife around the edge. Time to flip! Place an inverted plate over the top of the pan. Wearing oven mitts, grab the pan and the plate together and flip the pan over in a smooth motion.
Lift off the pan to reveal the tart tatin with pastry on the bottom and apples on the top (Image 12). If any apples are stuck in the pan just scoop them out with a spoon and place them back where they belong!
🥣 How To Serve
This Apple Tart Tatin is best served when the apples are still warm and the pastry is crisp. Serve it with a scoop of vanilla ice cream or sweetened whipped cream.
💭 Recipe Pro Tips
- Don't over brown the caramel otherwise it will taste bitter.
- Keep the puff pastry cold until ready to use. This will result in crisp pastry once baked.
- Bake the pastry until its golden to ensure it's cooked though.
📋 Recipe FAQs
When the butter and sugar is cooked for too long it will look very dark and have a bitter, acrid taste to it. Unfortunately, there is no rectifying this.
The apple juices have mixed in with the caramel and the water from the juices hasn't had a chance to evaporate. Before flipping the tarte, place the pan on the stovetop and heat the caramel for another ten or so minutes for the juice to reduce.
This can happen if you don't leave the pan on the stove and heat the caramel and apples before adding the pastry and baking.
❄️ Storage and Freezer Instructions
To store: Tarte tatin really is best when enjoyed the day it's made as the pastry will still be crisp. The next day the pastry will have soaked the moisture of the apples and caramel and softened. However, you can wrap the tart in plastic wrap and refrigerate for up to two days if you don't mind the softened pastry!
To freeze: This tart doesn't freeze well.
🇫🇷 More French Recipes
If you tried this Tarte Tatin Pommes or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Tarte Tatin Pommes (Apple Tart Tatin)
Equipment
- 23cm/9inch oven safe frypan or skillet
Ingredients
- 375 g puff pastry block (or sheet)
- 130 g granulated sugar
- 75 g unsalted butter
- 1 teaspoon vanilla bean paste
- 6 apples (Granny Smith)
Instructions
- Prepare the pastry. Preheat oven to 180℃/350℉. Roll out puff pastry on a floured surface until 3mm/1/4inch thick and cm/inch wide. Cut a 24cm/9.5-inch guide using a plate as a guide. Brush off any excess flour, then lay the puff pastry round on the plate or baking tray and refrigerate until ready to use. It needs to be cold.
- Make the Caramel. Add the sugar to a 23cm/9-inch ovenproof heavy-based frying pan, cast iron or metal skillet, and place over medium heat. Without stirring, cook the sugar, until it dissolves, then liquefies into a caramel. Swirl the caramel to make sure all the sugar has dissolved and turns golden in colour. Remove from the heat, add in the butter and whisk until fully combined. Add in the vanilla bean paste, and stir in.
- Prepare the apples. Peel, halve and core the apples. Arrange the apples in the caramel with the round side in the caramel and the core side facing up. Pack the apple halves in snuggly.Return the pan to medium heat on the stovetop and cook the caramel and apples for 10-15 minutes until the caramel turns a deep golden brown and the apples have softened. Remove the pan from the heat.
- Add the pastry. Remove the puff pastry from the fridge and lay the pastry round over the apples. Tuck the pastry in between to pan and the apples. Be careful of the hot pan - use a spoon to help you tuck the pastry in. Prick a few holes in the pastry to act as steam vents.
- Bake. Place the pan onto a baking tray and onto the middle shelf of the preheated oven and bake for 30-35 minutes until the pastry is golden brown and crisp.Transfer the pan to a wire rack and allow it to cool for 20 minutes. Run a knife around the edge. Place an inverted plate over the top of the pan. Wearing oven mits, grab the pan and the plate together and flip the pan over in a smooth motion. Lift off the pan to reveal the tart tatin with pastry on the bottom and apples on the top. Serve immediately with a scoop of vanilla ice cream.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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