Tarte Tatin
Legend has it that Tarte Tatin was created by accident at the Hôtel Tatin in Lamotte-Beuvron in the 1880s, when Stéphanie Tatin left apples cooking in butter and sugar for too long. She tried to rescue the dish by placing pastry on top and finishing it in the oven — and a classic was born.
Prep Time
20 min
Cook Time
40 min
Servings
8
Difficulty
Medium
Method
- Preheat the oven to 190°C (170°C fan/Gas 5).
- Place the sugar in a 24cm ovenproof frying pan or tarte Tatin dish over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber caramel — about 8-10 minutes. Swirl the pan gently if needed.
- Remove from heat and carefully add the butter cubes (it will bubble vigorously). Stir until the butter is fully incorporated. Add the vanilla seeds and salt.
- Arrange the apple quarters tightly in the pan, standing them on their edges in a circular pattern. Pack them tightly as they will shrink during cooking. Return to medium heat and cook for 15-20 minutes until the apples are tender and the caramel has deepened.
- Roll the puff pastry into a circle slightly larger than the pan. Drape it over the apples and tuck the edges down around the fruit. Prick a few holes in the pastry to let steam escape.
- Bake for 25-30 minutes until the pastry is golden and puffed. Let it rest for 5 minutes, then place a serving plate over the pan and carefully flip it over. Serve warm with crème fraîche or vanilla ice cream.
Chef's Tips
- Apple choice: Firm apples hold their shape. Avoid soft varieties like Red Delicious — they'll turn to mush.
- The flip: Wait exactly 5 minutes after removing from the oven. Too soon and the caramel is liquid; too long and it sticks.
- Make ahead: You can prepare the caramelised apples up to a day ahead, then add the pastry and bake when ready.