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Authentic Tarte Tatin Recipe
Lamotte-Beuvron, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This French dessert, created by the Tatin sisters at their hotel in Lamotte-Beuvron in France, is one of the most famous desserts in the world. Despite its French origins, it can now be sampled in thousands of restaurants all around the world. This humble open-faced pie uses only a few ingredients — apples, sugar, and butter for the filling, and flour, water, butter, egg, and a pinch of salt for the dough. First, the caramel is prepared with butter and sugar directly in the tart pan. Next, apple quarters are arranged in the tart pan atop caramel in two layers and then baked in the oven for up to 30 minutes. To finish, a round of pâte brisée (shortcrust pastry) is placed on top of the apples, and the assembled tarte is then baked for up to 30 minutes or until golden. Tarte Tatin is best when served warm and functions best without any additions or garnishes.
Pair with
Cooking tips
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method
Besides the method outlined in the original recipe, tarte Tatin can be prepared in a myriad of different ways. In some recipes, the tarte is assembled entirely and then baked in the pan. Still, the downside is that it might produce a soggy crust. Other recipes instruct that the apples should be poached in butter and sugar on the stove before the shortcrust pastry is added and the tarte is baked in ... Read more -
apples
The apples for tarte Tatin should be firm flesh varieties that can hold their shape during cooking, such as Royal Gala, Jonagold, Granny Smith, or Golden Delicious apples. To help apples keep their shape, do not cut them into slices but quarters or halves. And although they are usually peeled, some chefs argue that leaving the skin, which has a lot of pectin, helps to thicken the caramel. -
pastry
Although, according to the hand-written recipe by Marie Souchon, the pastry was made only with butter, flour, and water, the recipe dubbed as the original by the La Confrérie de Lichonneux de Tarte Tatin also includes an egg and a pinch of salt. Some recipes call for puff pastry, and store-bought pastry is a good alternative if you’re pressed for time. In any case, once you place the pastry on top ... Read more -
flavorings
While according to the original recipe, tarte Tatin requires no additional flavorings, most contemporary recipes also include vanilla, cinnamon, and even liqueurs, such as Cointreau or Calvados. -
equipment
All the equipment you will need to make tarte Tatin is a tart pan. However, take care that the pan is deep enough to hold all the apples. Alternatively, you can also use a cast-iron skillet. Also, protect your hands with oven gloves when you invert your tart onto a plate, as the tart pan will be very hot. -
serving
Purists insist that tarte Tatin needs no extra garnishings or toppings, but there can be no harm if you pair it either with simple, unsweetened whipped cream, crème fraîche, or even decadent vanilla ice cream. Tarte Tatin is usually served warm, but it is equally satisfying even when eaten cold.
Recipe variations
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The Original Tarte Tatin
Ready in 3h 35minThe following recipe is the original text of the notes written by Marie Souchon, the friend of the sisters. It is not in the traditional recipe form as it does not offer any kind of measurements and quantities of the ingredients used. It is nonetheless a precious piece of history that offers us an insight into the development of one of the most famous desserts in the world.
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Traditional Tarte Tatin
Ready in 2h 25minThis recipe, dubbed traditional, was adapted from La Confrérie de Lichonneux de Tarte Tatin, an association dedicated to preserving and promoting the traditional tarte Tatin. To make the dessert, you will need a tart pan that is 24 cm (9.5-inch) in diameter and has a 5 cm (2-inch) high rim.
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Modern Tarte Tatin with Puff Pastry
Ready in 1h 10minMany modern recipes use puff pastry instead of the traditional pâte brisée (shortcrust pastry). It is definitely easier if you use a store-bought one since the process of making homemade puff pastry is extremely time-consuming. Do not hesitate to make the preparation easier by using store-bought. Different flavorings can be added to the apples, like cinnamon, vanilla, or even liqueurs, such as Calvados which is used in this recipe. For an even richer flavor, this recipe calls for brown sugar instead of white.
The Original Tarte Tatin
PREP 1h 30min
COOK 35min
RESTING 1h 30min
READY IN 3h 35min
The following recipe is the original text of the notes written by Marie Souchon, the friend of the sisters. It is not in the traditional recipe form as it does not offer any kind of measurements and quantities of the ingredients used. It is nonetheless a precious piece of history that offers us an insight into the development of one of the most famous desserts in the world.
Ingredients
apples
butter
flour
water
sugar
Preparation
Step 1/3
Use a copper dish, without which one cannot make this delicious tarte. You will also need a coal-fired stove well stocked with embers. Rest your copper dish on top, and place embers over the lid of the dish since you will need equal heat from above and below to be successful.
Step 2/3
Take a good chunk of butter and knead it vigorously. Spread it over the bottom of your copper dish, and cover generously with a layer of sugar. Cut up Pippin or Calvile apples, and place them carefully into your dish. Put as many layers as the dish will hold. Cover the apples with a thick layer of sugar.
Step 3/3
Separately, prepare a dough with flour, butter, and water. Roll it out as thinly as possible, about 1 millimeter (very, very thin, almost paper thin!). Cover the apples and trim the dough around the dish. Cover with the lid, which must not touch the dough. Bake as mentioned above. Once done, cover the tarte with a serving dish and flip it upside down. Eat warm.
Other Variations
-
Traditional Tarte Tatin
Ready in 2h 25minThis recipe, dubbed traditional, was adapted from La Confrérie de Lichonneux de Tarte Tatin, an association dedicated to preserving and promoting the traditional tarte Tatin. To make the dessert, you will need a tart pan that is 24 cm (9.5-inch) in diameter and has a 5 cm (2-inch) high rim.
-
Modern Tarte Tatin with Puff Pastry
Ready in 1h 10minMany modern recipes use puff pastry instead of the traditional pâte brisée (shortcrust pastry). It is definitely easier if you use a store-bought one since the process of making homemade puff pastry is extremely time-consuming. Do not hesitate to make the preparation easier by using store-bought. Different flavorings can be added to the apples, like cinnamon, vanilla, or even liqueurs, such as Calvados which is used in this recipe. For an even richer flavor, this recipe calls for brown sugar instead of white.
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