There’s something magical about flipping a Tarte Tatin. As you invert the caramelized apple goodness onto a plate, the rich, golden syrup spills over the perfectly crisp crust, creating a dessert that’s as much a treat for the eyes as it is for the taste buds.
This upside-down French classic is everything you want in a fall dessert – warm, comforting, and beautifully balanced between sweet and tart.
What makes this recipe special isn’t just its simplicity, but how the apples transform during baking, soaking up the caramel until they’re melt-in-your-mouth tender. And that buttery, flaky pastry? Pure heaven.
The Tarte Tatin has been around for over a century, but it’s seeing a resurgence in popularity lately thanks to its rustic charm and how easy it is to make with just a few pantry staples.
Whether you’re a seasoned baker or someone who rarely touches a rolling pin, this dessert always delivers.
Why I Love This Recipe
- I love how the caramel and apples come together into a perfect balance of sweetness and tartness, which always reminds me of cozy autumn evenings.
- Using store-bought puff pastry is a lifesaver here, making this recipe quicker and less stressful.
- It’s become my go-to dessert for gatherings – people always rave about how fancy it looks, yet it’s so easy to make!
- This recipe is incredibly forgiving. Don’t worry if your apples shift around while flipping – it just adds to the rustic charm.
Tarte Tatin Recipe
Equipment
- Rolling Pin
- Wax paper
- Knife
- Fork
- Spatula
- Cooling Rack
- Oven Mitts
Ingredients
- 6 Granny Smith apples peeled, cored, and sliced into quarters
- 1 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 9- inch pie crust dough
- Vanilla ice cream or crème fraîche for serving (optional)
- 8 tablespoons 1 stick unsalted butter
Instructions
- Preheat the oven to 375°F. Roll out the pie crust slightly larger than 10 inches on wax paper and refrigerate while prepping the apples.
- In a 10-inch stainless steel skillet, melt 8 tablespoons of butter over medium heat. Stir in 1 cup of sugar—it will start grainy but will dissolve into a syrupy liquid.
- Once bubbling, add the apples and sprinkle with 1/8 teaspoon salt. Cook, stirring every few minutes, until the sauce turns deep amber, about 12 to 15 minutes.
- Remove from heat. Arrange the apples so their rounded sides face down in the pan.
- Place the chilled pie crust over the apples, tucking the edges in and pricking the crust with a fork.
- Bake for 20-25 minutes until the crust turns golden brown.
- Cool on a rack for 10-20 minutes, then run a knife around the edges to loosen.
- Place a plate over the skillet, flip, and carefully lift the skillet. Rearrange any apples if needed and drizzle extra caramel sauce on top. Serve warm!
