Traditional Apple Tarte Tatin
A classic French upside-down tart where apples are caramelized in butter and sugar before being baked under a pastry crust.
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75 min
Medium
Francesa
8 servings
The story behind
The Tarte Tatin is famous for its accidental origin at the Hotel Tatin. As seen in the image, this tart features apples arranged in a circular pattern, with a deep, glossy amber caramel glaze coating the fruit. It is served inverted on a plain white plate, highlighting the contrast between the soft texture of the caramelized apples and the flaky pastry base that remains hidden until the first slice.
Instructions
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1Peel and core the apples, cutting them into halves or quarters.
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2In an oven-proof skillet, melt the butter with sugar until it forms a golden caramel.
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3Arrange the apples decoratively over the caramel (as seen in the image) and cook over low heat for 10 minutes.
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4Cover the fruit with the puff pastry disc, tucking the edges inside the skillet.
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5Bake at 190°C (375°F) for 25-30 minutes until the pastry is golden. Invert immediately onto a plate to reveal the caramelized fruit side.
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