Tarte Tatin

Tarte Tatin: tender caramelised apples, cooked under the pastry then turned out. The great upside-down classic, where the apple is the real star, barely sweetened by its caramel.

Preparation: 25 min  |  Cooking: 40 min  |  Servings: 8  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 219 kcal · 2 g protein · 34 g carbohydrate · 8 g fat

Ingredients

• 6 apples
• 1 sheet of shortcrust pastry
• 60 g sugar
• 20 g butter
• 1 tsp cinnamon

Method

1. Make a light caramel with the sugar and butter in a tin.
2. Pack the apple quarters tightly on top.
3. Cover with the pastry, tucking in the edges.
4. Bake for 40 minutes at 190 °C, wait 5 minutes, then turn out onto a plate.

Nutritional benefits

Tarte Tatin is mostly apples (fibre, pectin) with little pastry. The caramel supplies the sugar, so measure it. By loading up on apples and reducing the caramel, it is a fruity dessert that is more sensible than many pastries.

Variations and substitutions

• With pears.
• With mango or pineapple.
• Savoury version (chicory, tomatoes).
• With puff pastry.

Storage and making ahead

Keeps for 3 days and can be reheated; best warm, perhaps with a little fromage blanc (a soft, fresh cheese).

💡 Good to know

Wait 5 minutes before turning out, no more: too hot and the caramel runs, too cold and it sticks and the apples stay in the tin.

Read more

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The foods in this recipe: apples · pastry · sugar · butter · cinnamon.

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