This classic French dessert was actually created by mistake. The story goes that someone forgot to add the dough, overcooked the apples, and quickly covered them with a thin pastry layer before flipping it over—only to discover a beautifully caramelized treat!
Some say it’s named after the Tatin sisters, while others believe it comes from a hotel. Either way, it’s a simple yet impressive dessert. —let’s get started!
Ingredients
**Apples & Caramel**
Apples: 3~4
Sugar: 80g (for coating the apples)
Sugar: 40g (for the caramel)
Water: 1 tbsp
Unsalted butter: 40g
**Pastry (or use store-bought puff pastry)**
Flour: 140g
Sugar: 2 tsp
Salt: 1/2 tsp
Unsalted butter: 120g
Cold water: 50cc
How To Make
【Pastry】
1. In a food processor, combine flour, sugar, and salt. Pulse for about 3 seconds.
2. Add cold, diced unsalted butter and pulse for another 5 seconds until the butter resembles small grains.
3. Slowly add cold water and pulse until the dough comes together (about 8 seconds).
4. Transfer the dough to a surface, flatten it slightly, wrap in plastic wrap, and refrigerate for at least 2 hours.
【Apples & Caramel】
1. Peel and cut the apples into 6 wedges.
2. Toss them in 80g sugar and let them sit while preparing the caramel. Preheat the oven to 400°F.
【Making the Caramel】
1. In an oven-safe pan, add sugar and water. Heat over low heat, stirring only once at the beginning.
2. Let it bubble and swirl the pan occasionally to prevent crystallization.
3. Once it turns golden brown, turn off the heat and quickly stir in butter.
4. Arrange the apple wedges in the pan, keeping in mind this will be the final surface of your tart.
5. Pour in any remaining sugary liquid and bake for 40–50 minutes, occasionally spooning caramel over the apples to keep them moist.
【Rolling Out the Pastry & Baking】
1. While the apples bake, roll out the chilled pastry to match the size of your pan.
2. Once the apples are caramelized, remove from the oven. And use a fork to poke small holes in the pastry to prevent puffing.
3. Make a few small slits for ventilation and place the pastry over the apples.
4. Bake at 428°F for 20–30 minutes until golden brown.
5. Once baked, let it cool slightly before transferring it to the fridge to chill thoroughly.
To unmold, gently reheat the pan for a few seconds to loosen the caramel. Then, carefully flip it onto a plate…
The perfect match?
Vanilla ice cream, always! haha
This dessert turned out even better than expected—almost like something from a bakery! Unlike sponge cake, Tarte Tatin has a rich caramelized texture that feels extra special.
Since apples are delicious all year round, I highly recommend trying this recipe. Enjoy!