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Authentic Tarte Tatin Recipe Alternate Text 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.

Serve With

Ale

Barley wine

Europe

3.8

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Lager

Weizenbock

Alternate Text Germany

4.0

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Cooking tips

  • 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

Traditional Tarte Tatin

PREP 20min

COOK 1h 20min

RESTING 45min

READY IN 2h 25min

4.7

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This 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.

Ingredients

8 Servings

DOUGH

170g (6 oz) flour

70g (2.5 oz) butter, cubed and cold

20g (1 tbsp + 1 tsp) sugar

1 pinch of salt

1 egg

FILLING

1.6 kg (3.5 lbs) apples, Royal Gala variety, Jonagold, Golden, Jonared

80g (2.8 oz) butter

130g (4.5 oz) granulated sugar

Preparation

Step 1/6

Rub the butter, sugar, and salt into the flour until the mixture resembles breadcrumbs. Next, add the egg in, and knead until you have a smooth dough. Add a teaspoon of water if necessary to achieve the right consistency. Warp in cling film and refrigerate.

Step 2/6

Peel and quarter the apples, and remove the core. Heat butter and sugar in a tart pan (24 x 5 cm/9.5 x 2-inch) until melted. Arrange the apples in rows, outer side down, then cover with another layer of apples, but this time, they should be core side down and outer side up. Bake in the oven preheated to 200°C/400°F for 30 minutes.

Step 3/6

Meanwhile, take the dough out of the refrigerator, place it on a lightly floured surface and roll out to a round.

Step 4/6

Take the tart pan out of the oven and place it on the stove to simmer over medium-high heat for 25 minutes. The apples are cooked if when you swirl the tart pan, you hear a hissing sound.

Step 5/6

Remove from the heat, then cover with the dough and tuck the edges in. Prick the dough with a fork to let steam escape. Bake in the oven for 25 minutes.

Step 6/6

When baked, allow the tarte to cool slightly. To unmould, place the tart pan on a heated stovetop and twist to loosen. Protect your hands by wearing gloves. Place a large serving dish bottom side up on the tart pan, then invert. Tarte Tatin is ready to serve.

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