As you all know, I’m a fan of delicious fruit desserts. This classic Apple Tarte Tatin recipe is no exception!
You’ll enjoy the rich caramel taste from the tart apples. I usually order this at pastry shops, but I find that I enjoy it more when I make it at home.
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What Can You Serve with Apple Tarte Tatin?
- Whipped Cream
- Vanilla Ice Cream
- Cheddar Cheese
This classic apple dessert originated in France and was invented by the Tatin sisters at Hotel Tatin in the 1880s. It’s also known as La Tarte des Demoiselles Tatin and is basically an upside-down pie.
It was accidentally created when one of the Tatin sisters got distracted while baking an apple pie and left her apples cooking in the butter and sugar for too long. In her effort to save the pie, she added pastry on top of the pan of apples then it turned out into a platter. The hotel guests loved it and word spread about the new classic French dessert.
Kitchen Notes & Tips
- This Tarte Tatin recipe can also be made with other fruits such as pears or apricots.
- Granny Smith apples are commonly used for this dessert. But Fuji or Honeycrisp apples are also great choices to use in this recipe.
- If desired, you can prepare the caramelized apples the day beforehand by storing them in the refrigerator. For best results, remove the apples from the refrigerator at least 30 minutes prior to baking. When you’re ready to bake, top the apple pieces with a pastry crust and continue as directed.
- This recipe was prepared in a springform pan. If you don’t have a springform pan, you can prepare it in any 8-9” oven-proof skillet.
Ingredients for Apple Tarte Tatin
- 6-8 apples, peeled, cored, and cut into 8 even wedges
- 1/2 C unsalted butter, softened to room temperature
- 1/2 C sugar (can be brown sugar)
- One 8-10 oz. sheet puff pastry (depending on the size of your package)
- Flour for dusting board
- Whipped Cream or Vanilla Bean Ice Cream to top dessert (optional)
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How To Make Apple Tarte Tatin?
Step #1. Preheat oven to 400°F.
Step #2. Spread softened butter over the bottom of the pan (8-9” springform pan) or oven-safe skillet. Sprinkle sugar over the butter layer.
Step #3. Layer the apple slices in a repeating circular pattern over the sugar layer.
Step #4. Place it in the preheated oven. Bake for 20 minutes or until the caramelized sugar is bubbling in between the apples. Remove from the oven and set aside to cool completely. Turn off the oven.
Step #5. Once the apples have completely cooled, preheat the oven to 350°F. Roll out the dough on a lightly floured surface to a circle slightly larger than your baking pan. Place pastry on top of apples.
Step #6. Bake for 20-30 minutes or until the apple halves turn golden brown.
Step #7. Remove from oven, cool for 10 minutes.
Step #8. Invert a serving platter on top of the pan. Quickly and carefully flip so that the apples are now on top of the pastry.
Step #9. Serve warm on a large plate with whipped cream or vanilla ice cream on top of the apples. Enjoy!
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Did you enjoy making this Apple Tarte Tatin recipe? Let me know in the comments below!
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