Apple Tarte Tatin Recipe (2024)

Published November 11, 2022.This post may contain affiliate links. Please read my disclosure policy.

This easy-to-make tarte Tatin recipe has only 6 ingredients and comes together in under 1 hour for an unbelievably delicious dessert. You will love the simplicity and flavors in this class tart recipe.

We’ve got a sweet tooth like no other in our family and always crave dessert after any main entrée. If you’re in a similar boat, you must try my Carrot Cake or Sopapilla.

Tarte Tatin

Tarte Tatin is a famous French upside-down apple tart. It’s made by covering the bottom of a skillet or cake pan with butter and sugar until it caramelizes, and then apples are layered on top. It is then covered in a simple dough like a pie crust called shortcrust pastry dough and then baked until finished.

The tart is said to be created by two French sisters who lived in the Loire Valley and made a living serving this tart. The classic name for this dish is tarte des demoiselles Tatin, which translates as the tarte of two unmarried women named Tatin. Fun story.

Ingredients and Substitutions

• Flour – All-purpose flour is perfect to use in this.
• Butter – Always use cold unsalted butter.
• Sugar – I like castor sugar in this recipe, but granulated will also work.
• Eggs – 1 large egg is used for the shortcrust pastry dough.
• Apples – The common apples to use for this would be Braeburn or Golden Delicious. However, you can use your favorite apples in this.
• Salt – Sea salt will help to season up or dough.

Step-By-Step Instructions

Start making the short-crust pastry dough by processing some butter, flour, salt, and sugar in a food processor until the butter is the size of rice.

Next, add in the egg and mix until combined.

Transfer the dough to a clean surface and knead for 1 to 2 minutes.

Form it into a thick disk, wrap it in parchment paper and keep it in the refrigerator until we are ready to pull it out and use it.

In the meantime, melt some castor sugar in a non-stick skillet over low heat until it is lightly brown.

Stir in the butter until completely combined.

Form the quartered apples around the skillet to form a circular, fanned shape.

Place on a lid and cook over low to medium heat for 15 minutes or until the apples are softened.

Roll out the dough until it is slightly smaller than the size of the skillet with the apples.

Remove the lid from the apples and place the dough right on top.

Tuck in the sides of the dough with a spoon and then poke several holes in the dough to let the heat escape. Bake at 400° for 30 to 35 minutes or until the crust is browned and cooked.

Cool the cake slightly before inverting it onto a serving dish. Serve with ice cream.

Make-Ahead and Storage

Make-Ahead: You can make this up to 1 day ahead of time.

How to Store: Cover the tarte Tatin and keep it in the refrigerator for up to 4 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.

More Dessert Recipes

• Torta Caprese
• Chess Pie
• Gooey Butter Cake
• Strawberry Shortcake
• Funfetti Cake