Tarte Tatin
1 hr 35 min · 33 min active · makes ~1.75 kg · Medium · French
Tarte Tatin
A classic French upside-down tart of caramelised apples baked beneath a round of all-butter puff pastry, then inverted to reveal a glossy, deep amber top. The apples are tender and richly sweet, the caramel sharpened with a pinch of flaky salt, and the pastry underneath stays crisp where it counts. Served warm with crème fraîche, it is a proper, unfussy centrepiece dessert.
TOTAL TIME
1 hr 35 min
ACTIVE TIME
33 min
QUANTITY
~1.75 kg
DIFFICULTY
Medium
CUISINE
French
Who’s eating
A
Ingredients0/8
Tools0/6
Ingredients0/8 gathered · 6 servings
at room temperature320g
1.2kg
juiced1piece
75g
175g
1tsp
1pinch
as needed
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 320g | at room temperature | — | ||
| 2 | 1.2kg | — | — | ||
| 3 | 1piece | juiced | — | ||
| 4 | 75g | — | — | ||
| 5 | 175g | — | — | ||
| 6 | 1tsp | — | — | ||
| 7 | 1pinch | — | — | ||
| 8 | as needed | — | — |
Tools6 items
Serveware1 item
Procedure21 steps
1 of 21
Preheat
fan 180°C
200°C
⏱ 15 min
2 of 21
Add the all-butter puff pastry to the kitchen counter
temper to room temperature
All-butter puff pastry · 320 g
⏱ 15 min
ResultAll-butter puff pastry4 of 21
Peel the apple
Apple · 1.2 kg
⏱ 3 min
ResultPeeled apples7 of 21
Add the lemon juice and the cored apple halves
Lemon juice · 1 pieceCored apple halves · step 6
9 of 21
Melt the butter
Butter · 75 g
medium heat
⏱ 2 min
ResultMelted butter10 of 21
Add caster sugar
Caster sugar · 175 g
11 of 21
Reduce the melted butter and caster sugar
Look for
until deep amber, stirring occasionally
medium heat
⏱ 9 min
ResultDeep amber caramel12 of 21
Add the vanilla extract to the frying pan
Vanilla extract · 1 tsp
13 of 21
Add the flaky sea salt to the frying pan
Flaky sea salt · 1 pinch
14 of 21
Arrange the lemon-coated apple halves
⏱ 2 min
ResultApples on caramel15 of 21
Sauté the apples on caramel
Look for
until just beginning to soften
medium heat
⏱ 5 min
ResultSoftened apples on caramel16 of 21
Transfer the pastry circle from the kitchen counter into the frying pan
lay pastry circle over apples
⏱ 1 min
ResultTart assembled in pan17 of 21
Seal the tart assembled in pan
tuck pastry edges down inside pan around apples
⏱ 1 min
ResultSealed tart18 of 21
Bake the sealed tart
Look for
until pastry is risen, crisp, and deep golden brown
200°C
⏱ 27 min
ResultBaked tarte tatin19 of 21
Rest the baked tarte tatin
in the pan
⏱ 5 min
ResultRested tarte tatin20 of 21
Transfer the rested tarte tatin from the frying pan onto the large serving plate
invert pan and plate in one confident movement so caramelised apples are on top
21 of 21
Add the crème fraîche to the serving plate
serve immediately
Crème fraîche · as needed
Total Time1 hr 35 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | 200°C | Preheat → fan 180°C⏱ 15 min |
| 2 | 320 g | Add the all-butter puff pastry to the kitchen counter → temper to room temperature⏱ 15 minResultAll-butter puff pastry | |
| 3 | — | Cut the all-butter puff pastry⏱ 2 minResultPastry circleused in step 16 | |
| 4 | 1.2 kg | Peel the apple⏱ 3 minResultPeeled apples | |
| 5 | Peeled applesstep 4 | Halve the peeled applesResultHalved apples | |
| 6 | Halved applesstep 5 | Core the halved apples⏱ 3 minResultCored apple halves | |
| 7 | 1 piece | Add the lemon juice and the cored apple halvesResultCored apples and lemon juice | |
| Cored apple halvesstep 6 | |||
| 8 | — | Toss the cored apples and lemon juice⏱ 1 minResultLemon-coated apple halvesused in step 14 | |
| 9 | 75 g | medium heat | Melt the butter⏱ 2 minResultMelted butter |
| 10 | 175 g | Add caster sugarResultMelted butter and caster sugar | |
| 11 | — | medium heat | Reduce the melted butter and caster sugarLook foruntil deep amber, stirring occasionally⏱ 9 minResultDeep amber caramel |
| 12 | 1 tsp | Add the vanilla extract to the frying panResultVanilla extract, butter and caster sugar | |
| 13 | 1 pinch | Add the flaky sea salt to the frying panResultSeasoned caramel | |
| 14 | Lemon-coated apple halvesstep 8 | Arrange the lemon-coated apple halves⏱ 2 minResultApples on caramel | |
| 15 | — | medium heat | Sauté the apples on caramelLook foruntil just beginning to soften⏱ 5 minResultSoftened apples on caramel |
| 16 | Pastry circlestep 3 | Transfer the pastry circle from the kitchen counter into the frying pan → lay pastry circle over apples⏱ 1 minResultTart assembled in pan | |
| 17 | — | Seal the tart assembled in pan → tuck pastry edges down inside pan around apples⏱ 1 minResultSealed tart | |
| 18 | — | 200°C | Bake the sealed tartLook foruntil pastry is risen, crisp, and deep golden brown⏱ 27 minResultBaked tarte tatin |
| 19 | — | Rest the baked tarte tatin → in the pan⏱ 5 minResultRested tarte tatin | |
| 20 | Rested tarte tatinstep 19 | Transfer the rested tarte tatin from the frying pan onto the large serving plate → invert pan and plate in one confident movement so caramelised apples are on topResultRested tarte tatin | |
| 21 | as needed | Add the crème fraîche to the serving plate → serve immediatelyResultTarte Tatin | |
| Total Time | 1 hr 35 min | ||
Nutritionper serving
Estimated · pre-cooking · 86% ingredients covered
| Nutrient | Per serving |
|---|---|
| 552kcal | |
| 4g | |
| 26g | |
| 14g | |
| 81g | |
| 51g | |
| 5g | |
| 231mg |
Ingredients0/8
Tools0/6
french · Recipe
Tarte Tatin
A classic French upside-down tart of caramelised apples baked beneath a round of all-butter puff pastry, then inverted to reveal a glossy, deep amber top. The apples are tender and richly sweet, the caramel sharpened with a pinch of flaky salt, and the pastry underneath stays crisp where it counts. Served warm with crème fraîche, it is a proper, unfussy centrepiece dessert.
Serves6
Total1 hr 35 min
LevelMedium
Ingredients
- All-butter puff pastry, at room temperature320 g
- Apple1.2 kg
- Lemon juice, juiced1 piece
- Butter75 g
- Caster sugar175 g
- Vanilla extract1 tsp
- Flaky sea salt1 pinch
- Crème fraîcheas needed
Tools
Mixing bowlKitchen counterFrying panChef's knifeConventional ovenLarge serving plate
Method
1
Preheat → fan 180°C
200°C15 minConventional oven
2
Add the all-butter puff pastry to the kitchen counter → temper to room temperature
15 minKitchen counterAll-butter puff pastry · 320 g
3
Cut the all-butter puff pastry
Result · Pastry circle · used in step 16
2 minChefs knife
4
Peel the apple
3 minChefs knifeApple · 1.2 kg
5
Halve the peeled apples
Chefs knifePeeled apples · step 4
6
Core the halved apples
3 minChefs knifeHalved apples · step 5
7
Add the lemon juice and the cored apple halves
Mixing bowlLemon juice · 1 piece
8
Toss the cored apples and lemon juice
Result · Lemon-coated apple halves · used in step 14
1 minMixing bowl
9
Melt the butter
medium heat2 minFrying panButter · 75 g
10
Add caster sugar
Frying panCaster sugar · 175 g
11
Reduce the melted butter and caster sugarLook foruntil deep amber, stirring occasionally
medium heat9 minFrying pan
12
Add the vanilla extract to the frying pan
Frying panVanilla extract · 1 tsp
13
Add the flaky sea salt to the frying pan
Frying panFlaky sea salt · 1 pinch
14
Arrange the lemon-coated apple halves
2 minFrying panLemon-coated apple halves · step 8
15
Sauté the apples on caramelLook foruntil just beginning to soften
medium heat5 minFrying pan
16
Transfer the pastry circle from the kitchen counter into the frying pan → lay pastry circle over apples
1 minFrying panPastry circle · step 3
17
Seal the tart assembled in pan → tuck pastry edges down inside pan around apples
1 minFrying pan
18
Bake the sealed tartLook foruntil pastry is risen, crisp, and deep golden brown
200°C27 minConventional oven
19
Rest the baked tarte tatin → in the pan
5 minFrying pan
20
Transfer the rested tarte tatin from the frying pan onto the large serving plate → invert pan and plate in one confident movement so caramelised apples are on top
Large serving plateRested tarte tatin · step 19
21
Add the crème fraîche to the serving plate → serve immediately
Result · Tarte Tatin
Large serving plateCrème fraîche · as needed
Printed 3 September 2026