This Apple Tarte Tatin is not revolutionary by any means, but the addition of store-bought puff pastry for the crust means you can make this classic dessert in less than an hour. And really, it’s only about 10 to 15 minutes of actual hands-on cooking and prep. This tart has a dark caramel syrup, roasted apples, and a flaky, light puff pastry base. It’s easy to make, impressive to look at, and it tastes incredible.
The classic version of Tarte Tatin is traditionally made with pâte brisée, essentially a flaky pie dough that you roll out to top the apples, which then becomes the crust once baked and flipped. But this version uses a puff pastry “cheat,” if you will — or an “upgrade,” which is how I like to think of it. Everything is better with the addition of puff pastry. And the beauty of puff pastry is that all you have to do is let it thaw (if frozen) and unroll it. Done and done.
The key to getting a flavorful Tarte Tatin is the caramel. You want it dark — almost burnt. You’ll know you’re there when you see the faintest wisp of smoke. It may seem like nothing is happening for the first few minutes on the stove, but once it starts to brown, things move quickly. Make sure your apples are prepped and ready so you can add them immediately when the caramel is ready.
And I really want to stress the importance of taking the caramel to a deep, dark brown, almost burnt. It adds lots of flavor and the slight bitterness balances the apples’ sweetness. If the caramel isn’t dark enough, the whole dessert can taste a bit one-note. Still delicious, of course — but slightly lacking. So be bold. Let it go dark. You’ll be rewarded with a beautiful, and very delicious, tarte Tatin.
The complex, slightly bitter flavor the caramel develops when it cooks balances out the sweet and slightly tart apples.
What Is Tarte Tatin?
Tarte tatin is a classic French upside-down apple tart. Apples get caramelized in butter and sugar, then covered with pastry and baked, then flipped onto a plate so those glossy caramelized apples end up on the top. It’s named after the Tatin sisters, who served it at their hotel in Lamotte-Beuvron, France, in the late 1800s. This easy version uses store-bought puff pastry, so it’s simple enough for a weeknight but impressive enough for the holidays.
The Best Apples for Tarte Tatin
Choose firm apples that hold their shape in the heat, like Honeycrisp, Pink Lady or Granny Smith. Softer apples like McIntosh can turn mushy and watery, so save those for applesauce.
Ingredients
- 2-3 apples – peeled, cored and cut into large wedges. Use a firm apple and ideally something that is slightly tart.
- 1 sheet of puff pastry – thawed
- 3 tablespoons butter
- 1/2 cup white granulated sugar
- small pinch of salt
Special equipment: 8-inch ovenproof skillet
(I prefer stainless steel since you get a better idea of how dark your caramel is getting, but cast iron also works great.)
How to Make Apple Tarte Tatin
- Get the Oven Preheated
Preheat oven to 400°F (200°C). - Make Caramel
Add the sugar and butter to a saucepan. Melt over medium-high heat, swirling the pan to combine. Cook until the caramel turns a deep, dark brown. - Add in The Apples
Once the caramel is a nice deep brown carefully add the apple wedges. Turn them in the caramel and cook for 5 minutes or so, making sure to get the apples well coated. - Arrange Apples
Remove from the heat and arrange the apples in a circular pattern in the pan, ensuring they are in an even layer. - Trim Pastry
Unroll the puff pastry and roughly cut into a circle about 2 inches larger than your pan. I like to use a small plate as a guide. Remove the excess pasty dough. - Top with Puff Pastry
Lay the puff pastry over the apples and gently tuck in the edges around the fruit. - Bake
Bake in a 400°F (200°C) oven for 30-35 minutes, or until puff pastry is golden brown. - Flip onto Plate
Remove from the oven and let sit for 10 minutes. To invert the tarte tatin, place a plate over the pan and quickly flip it over. Be careful not to burn yourself. - Serve it up!
Adjust any apples that may have shifted during the flip, then serve. This is great as is or with some vanilla ice cream, or a scoop of whipped cream.
More Dessert Recipes to Try
Poires Belle Hélène – Delicious poached pears covered in a salted dark chocolate sauce, toasted almonds, flaky salt and served with vanilla ice cream
Italian Pear and Almond Cake – This Italian pear and almond cake is simple to make yet impressive. Topped with crunchy almonds, it’s a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour.
Pavlova with Balsamic Strawberries – Light vanilla pavlova topped with whipped cream and balsamic macerated strawberries—this summer dessert is crisp, creamy, and full of flavor.
Easy Apple Galette – An easy apple galette made with flakey dough, layered with apples and topped with cinnamon crumble and toasted walnuts. An elegant rustic dessert that is unbelievably easy to make.
Torta Caprese (Flourless Chocolate Almond Cake) – A flourless Italian chocolate torte made with almond flour, whipped eggs, dark chocolate, and a hint of espresso. It’s rich, very chocolaty, and oh-so delicious.
Did you make try this Apple Tarte Tatin recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Apple Tarte Tatin
Equipment
- 8-inch ovenproof skillet
Ingredients
- 2-3 apples Peeled, cored and cut into large wedges. Use a firm apple and ideally something that is slightly tart.
- 1 sheet puff pastry thawed
- 3 tablespoons butter
- 1/2 cup white granulated sugar
- pinch salt
Instructions
- Preheat oven to 400°F (200°C).
- Add the sugar and butter to a saucepan. Melt over medium-high heat, swirling the pan to combine. Cook until the caramel turns a deep, dark brown.
- Once caramel is a nice deep brown carefully add the apple wedges. Turn them in the caramel and cook for 5 minutes or so, making sure to get the apples well coated.
- Remove from the heat and arrange the apples in a circular pattern in the pan, ensuring they are in an even layer.
- Unroll the puff pastry and roughly cut into a circle about 2 inches larger than your pan. I like to use a small plate as a guide. Remove the excess pasty dough.
- Lay the puff pastry over the apples and gently tuck in the edges around the fruit.
- Bake in a 400°F oven for 30-35 minutes, or until puff pastry is golden brown.
- Remove from the oven and let sit for 10 minutes. To invert the tarte Tatin, place a plate over the pan and quickly flip it over. Be careful not to burn yourself.
- Adjust any apples that may have shifted during the flip, then serve. This is great as is or with some vanilla ice cream, or a scoop of whipped cream.
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
FAQs
What is Apple Tarte Tatin?
Apple Tarte Tatin is a classic French upside-down tart made by caramelizing apples in butter and sugar, topping them with pastry, baking, and then flipping the whole tart before serving. The caramelized apples become the top, and the pastry forms the base.
Can I use puff pastry instead of traditional pâte brisée?
Yes, and I think you should! It works beautifully. Traditional tarte Tatin is often made with pâte brisée (a flaky pie dough), but puff pastry creates a lighter, crispier texture and saves you time.
What are the best apples for tarte Tatin?
You want firm apples that’ll hold their shape when cooked. And, you also want a varity that is slightly tart to balance out the sweetness of the caramel. Granny Smith, Honeycrisp, Braeburn, or Pink Lady all work well. Avoid softer apples since they’ll break down too much during baking.
How dark should the caramel be?
You want the the caramel should be a deep amber — almost on the verge of burnt. You may see a faint wisp of smoke and smell a slightly nutty aroma. This darker caramel adds depth and balances out the sweetness of the apples.
Why did my caramel crystallize?
This can occasionally happen. The caramel can crystallize if the sugar is stirred or agitated too much while it’s melting. I recommend just swirling the pan instead of stirring. Don’t stir until you add in the apples.
How do I flip my Tarte Tatin without making a mess?
Let the tart rest for about 10 minutes after baking. Place a large plate over the skillet, hold it firmly, and quickly flip it in one smooth and confident motion. If any apples shift, simply adjust them back into place while the caramel is still warm.
Can I make Apple Tarte Tatin ahead of time?
Absolutely. I think it’s best served slightly warm, but you can make it a few hours ahead and gently rewarm it in a low oven before serving. But honestly, it’s totally delicious at room temp too.
How should I serve Apple Tarte Tatin?
It’s delicious on its own, but even better with vanilla ice cream, lightly sweetened whipped cream, or even a dollop of crème fraîche.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
