tarte tatin


There is a lovely story about the Tarte Tatin, named after the two Sisters Stéphanie and Caroline Tatin who ran the Hotel Tatin in Lamotte Beuvron in France. The story says, that one day Stéphanie started to make a traditional apple pie but lets the apples cooking in the butter and sugar for too long. Smelling the burning, she tried to rescue the tarte by putting the pastry base on the top of the apples and finishing the cooking by putting the whole pan in the oven. After turning out the upside down tarte, she was surprised, to find how much the Hotel guests appreciated the Dessert and a classic was born.


Preheat the oven to 200° C

  • 1 sheets puff pastry, round
  • 20 g butter
  • 4 tablespoon sugar
  • 5 apples (Golden Delicious, Braeburn or/and Gala)

Peel the apples, cut them in slices and scoop out the cores.

Put the sugar in the pan and place over a medium heat until the sugar turns to a golden caramel colour.

Turn off the heat, stir in the butter and cool down for a few minutes.

Arrange the apples around the bottom of the pan in a circular pattern, fitting them as close together as possible.

Place the puff pastry over the top of the apples and prick with a fork several times all over the tarte.

Bake the tarte for about 30 minutes or the pastry is golden brown.

Remove the tarte from oven and place a serving dish on top of the tarte and carefully flip over, so that the apples are facing up.

Serve the Tarte Tatin warm with some Crème fraîche or homemade ice cream.

Voila! Bon Appetit and happy baking!

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bakeaffairs

Bridget's Bakery Blog

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