tarte tatin
Desserts

A Classic French Dessert: Tarte Tatin

Tarte Tatin is a clas­sic French dessert. It is a deli­cious upside-down apple tart that is sure to impress your guests! Plus, it is easy to make!

tarte tatin

For my Tarte Tatin, I used the recipe from Jean-Fran­cois Mal­let in his French cook­book “Sim­plis­sime Desserts”. I love this book as its recipes are very easy to fol­low, and always deli­cious. As a far as I know, this book has not been trans­lat­ed into Eng­lish, but you can find the French ver­sion here:

Ingredients

The dough need­ed for the tart is the French “pâte feuil­letée.” Its US equiv­a­lent is Puff Pas­try.

This is what I found at my local store that was clos­est to the “pâte feuil­letée” you would find in a French gro­cery store. It actu­al­ly says “Euro­pean Bak­ery Style Dough” on the pack:

puff pastry
Puff Pas­try

 

All the oth­er ingre­di­ents are easy to find.

Here is what you will need:

8 Apples
6 table­spoons of Hon­ey
70 grams of Unsalt­ed But­ter
1 pack of Puff Pas­try

Making the tart

Step 1: Peel the apples and cut them into quar­ters. Pre­heat oven to 350 degrees Fahren­heit.

Step 2: In a hot skil­let, put the but­ter and the hon­ey. Once the but­ter and hon­ey are hot, add the apples and caramelize them for about 5 min­utes.

apples in skillet with butter and honey
Apples in skil­let with but­ter and hon­ey

 

Step 3: Put the apples in a cake pan. Wait for the apples to cool down, and cov­er them with the puff pas­try. Use a fork to make lit­tle holes in the dough. Like this:

puff pastry covering apples
Puff Pas­try over apples

 

Step 4: Bake in the oven for 1 hour at 350 degrees.  When it comes out of the oven, it looks like this:

tart out of the oven

 

Step 5: Wait for the tart to cool down for about 5 min­utes, and then, turn it upside down onto a serv­ing plate:

tarte tatin

TIP: to turn the upside-down tart right-side up, you can put the serv­ing plate upside down on top of the pan. Then, firm­ly hold the pan and invert it quick­ly onto the plate.

Serve imme­di­ate­ly. The Tarte Tatin is served warm, usu­al­ly with vanil­la ice cream or light cream.

Bon Appétit!

French Mom

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