Tarte Tatin Recipe
Upside-down caramelized apple tart served with crème fraîche.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry
Filling
Serving
Method
Pastry Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Stir in cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 2
Prepare the Apples
Peel, core, and cut the apples into quarters. In a large skillet, melt butter over medium heat. Add granulated sugar and stir until the mixture is dissolved. Add the apple quarters, lemon juice, vanilla extract, and ground cinnamon, cooking until the apples are slightly softened and caramelized, about 10-15 minutes.
Assembling the Tarte Tatin
- 3
Combine and Cook
Preheat your oven to 375°F (190°C). In an oven-safe skillet or a tart pan, arrange the caramelized apples neatly. Pour any remaining caramel sauce over the apples. Roll out the chilled pastry dough into a circle slightly larger than the skillet/pan and place it over the apples, tucking the edges down the sides.
- 4
Bake
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown. Remove from the oven and let cool for 10 minutes.
- 5
Invert and Serve
Carefully invert the tart onto a serving plate while it is still warm. Serve slices with a dollop of crème fraîche.