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Desserts

Tarte Tatin

The Quirky Foodster Team

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30 minutes
Prep

Ingredients

  • 6-8 firm apples (such as Reinette or Granny Smith), peeled, halved and cored
  • 120 g (1/2 cup + 1 tbsp) Granulated sugar
  • 80 g (1/3 cup) Unsalted butter
  • 1 sheet all-butter puff pastry (approx. 250 g/9 oz)
  • 1 pinch salt

Method

  1. Melt butter in the skillet over medium heat, then sprinkle in sugar and salt evenly.
  2. Cook, without stirring, until the mixture turns a deep amber caramel, about 6-8 minutes.
  3. Remove from heat and arrange apple halves tightly in the caramel, rounded side down.
  4. Return to low heat and cook 10-15 minutes until the apples soften and release some juice.
  5. Preheat oven to 200°C (400°F). Roll out the puff pastry to slightly larger than the skillet.
  6. Lay pastry over the apples, tucking the edges down inside the pan.
  7. Bake for 25-30 minutes until the pastry is puffed and deep golden brown.
  8. Rest 10 minutes, then carefully invert onto a serving plate while still warm.

Introduction: Legend credits this upside-down caramelised apple tart to the Tatin sisters, who ran a hotel in the Loire Valley in the 1880s and reputedly created it by accident after forgetting to add pastry before baking the apples, then flipping the dish to save the dessert.

Cultural Background: Legend credits this upside-down caramelised apple tart to the Tatin sisters, who ran a hotel in the Loire Valley in the 1880s and reputedly created it by accident after forgetting to add pastry before baking the apples, then flipping the dish to save the dessert.

Tips: Let the tart rest before flipping — this allows the caramel to settle slightly and prevents it from running everywhere.

Variations: Pear or quince tatin substitutes the fruit; a savoury tomato and shallot tatin is a popular modern variation. Already vegetarian. Use a vegan all-butter-style puff pastry and plant-based butter for the caramel.

Storage: Best eaten the day it’s made; store leftovers covered at room temperature for 1 day.

Reheating: Warm gently in a 160°C (320°F) oven for 10 minutes to re-crisp the pastry.

FAQs:

Q: What if my caramel seizes up?

A: Return the pan to low heat and stir gently until it melts smooth again before adding the apples.

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