Tarte Tatin
Description
Classic French upside-down apple tart with caramelized apples and buttery pastry. A timeless dessert that’s elegant yet rustic.
Ingredients
- 8-10 apples (Royal Gala, Pink Lady, or Reine des Reinettes preferred)
- 150g butter
- 150g granulated sugar
- 200g shortcrust or sweet pastry
- Ground cinnamon (optional)
- 100g blonde glaze (optional finishing)
- Fresh cream or vanilla ice cream (for serving)
Instructions
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Peel and halve apples, removing cores.
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Melt butter in a tarte tatin pan over medium heat.
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Add sugar and create a caramel, being careful not to burn it.
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Arrange apple halves vertically in the caramel, packing them tightly.
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Cook apples briefly on stovetop to start caramelization.
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Preheat oven to 180-200°C.
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Roll out pastry and cover the apples, tucking edges down into the pan.
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Bake for 20-25 minutes until pastry is golden brown.
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Remove from oven and let cool for 2-3 minutes.
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Carefully invert onto a serving plate larger than the pan.
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Serve warm, optionally with fresh cream or vanilla ice cream.
Notes
Chef’s Tip: “To prevent too much water, prefer using Royal Gala, Pink Lady, or Reine des Reinettes apples.”
Video Tutorial: https://www.youtube.com/watch?v=8xDM8U6h9Pw
Source: https://www.meilleurduchef.com/fr/recette/tarte-tatin.html