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A tarte tatin just uses just pastry dough, butter, apples, and sugar to create magic! You can use puff pastry if you prefer. No matter how yours comes out, you’ll enjoy it!
This apple tarte Tatin recipe is impressive enough for company, but it?s easy to make with just a few simple ingredients.?
What Is Tarte Tatin?
A tarte Tatin is a pastry in which fruit slices (usually apples) are caramelized in butter and sugar before baking. It originated in France — apparently by mistake — at the H?tel Tatin in the 1880s.?
Apple Tarte Tatin Ingredients
You?ll need just five ingredients to make this classic apple tarte Tatin recipe:?
- Butter: Start by coating your oven-proof skillet with butter.
- Sugar: Sprinkle white sugar over the butter.
- Apples: Granny Smith apples are perfect for this tarte Tatin because they are firm and tart.
- Flour: You?ll need all-purpose flour for rolling out the pie crust.
- Pie crust: Use a store-bought or homemade pie crust.
How to Make Apple Tarte Tatin
You?ll find the full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make this homemade tarte Tatin:?
- Coat and skillet with butter and sprinkle sugar over the butter.?
- Place the apple slices on top of the sugar in a circular pattern.
- Cook until the sugar dissolves and the apples soften.?
- Roll out the pie dough and crimp the edges.?
- Place the crust on top of the apples and tuck in the edges.?
- Bake until the crust is golden brown and invert the tarte onto a plate.?
How to Store Apple Tarte Tatin
Store the cooled apple tarte Tatin in an airtight container in the refrigerator for up to three days. Reheat in the oven.?
Cookdap Community Tips and Praise
?Recipe was so much simpler than others I had read, but just as tasty,? says Tinaaa. ?I used a pre-made puff pastry for my dough.?
?This turned out really well and was a hit at my Thanksgiving happy hour,? according to SRH. ?I used Gala and Granny Smith apples.?
?This is my new favorite recipe,? raves Tracy Krassner King. ?The video tutorial made it so, so easy and it turned out amazing!?
Ingredients
- 3 tablespoons butter
- ¾ cup white sugar
- 3 large Granny Smith apples – peeled, cored, and quartered
- 1 tablespoon all-purpose flour
- 1 9-inch unbaked pie crust
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
Step 3
Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
Step 4
Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
Step 5
Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
Step 6
Place crust on top of apples and tuck in edges around apples.
Step 7
Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.
Chef’s Note
Get my recipe for Easy Homemade Pie Crust.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 351 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat6g | 31% |
| Cholesterol15mg | 5% |
| Sodium198mg | 9% |
| Total Carbohydrate53g | 19% |
| Dietary Fiber3g | 11% |
| Total Sugars36g | |
| Protein2g | |
| Vitamin C5mg | 27% |
| Calcium10mg | 1% |
| Iron1mg | 6% |
| Potassium139mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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This is a marvelous recipe. It was so very delicious that I have made 3 in 2 weeks.
Being adventurous, it sounded kind of like a pecan sticky bun which I adore, so I included whole pecans just before the carmelized apples were to go into the oven. Then I topped it with some cinnamen and topped it with the crust.
It was appreciated by all.
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This is incredibly easy and so-o-oo delicious!
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Pam, if you watch his video on this recipe it shows exactly how he does it and takes the mystery of the butter away. We plan on making this with the added bonus of watching his video first.
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I loved the simplicity of the recipe and it tasted amazing. Take the 5 mins and watch the video…it really does help understand the instructions. I made minor changes. I reduced the sugar to 1/2 cup and I used Gala apples because that’s what I had on hand. I cheated and used a Pillsbury pie crust and it did not disappoint. Before I put it in the oven, I sprinkled cinnamon over the apples. I think that was an important addition. When I flipped it, it looked picture perfect…just like Chef John’s. When I make it again, I will double the apples. Thank you Chef John!
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I used medium sliced apples and packed them closer together. Also
used shredded almonds and 1 tsp cinnamon. Being very naughty I used
store bought puff pastry. It was fantastic! -
Not an easy thing to make. Ranked this a 2 mostly because it isn’t to get the pie to turn out. If you want that nice ruffle edge. I may have cooked longer than I should’ve in the skillet because I didn’t have much “sauce”. It tasted fine, but my preference would be to add cinnamon & double the sauce. Think we’ll just stick with the regular apple pie even though this is easier by just quartering the apples instead of slicing.
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My first attempt at preparing Chef John’s apple tart tatin was a success! I found Chef John’s instructions on his video very easy to follow. Made it for my son’s “birthday cake” and everyone LOVED it. Just returned from France where I had apple tart tatin three times. This recipe was the BEST of them all! Won’t hesitate to make it again! Try it – you’ll love it!
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Very simple to make and so good! Definitely watch the video first, it will clear up any questions you may have.
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I really enjoyed preparing this tarte tatin..great recipe by the chef with clear instructions….the tart was crip and amazing even on my first attempt…I did reduce the sugar (I don’t like it too sweet) and experimented with some additional berries …
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easy and so good!
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Just made this, it came out just as pictured it looked perfect.The flavor of the dish though imo was just average.This is an easy dish to make even for first timers.
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I made this recipe exactly as written (including the suggested pastry) after watching the video. I think that anyone making this for the first time should view the video before beginning – it shows a lot that the recipe can’t explain. Everything turned out very well and I was pleased. My rating is based more on personal preference, rather than how successfully it turned out. I gave a “4” because I found the Granny Smith apples a bit tart for my liking and craved a bit of cinnamon to add depth to the flavour. I will definitely make this again (SO easy!) and just change to variety of apple (Gala, maybe?) and add a bit of cinnamon. Thanks, Chef John!
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This is my new favorite recipe. The video tutorial made it so, so easy and it turned out amazing! Thank you so much!!! I can’t wait to surprise my friends the next time I bring something!
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Excellent. After watching the video I did some research on the tarte, learned it was originally made with puff pastry, which I happened to have on hand, so that’s what I used. I made it with Honey Crisp apples and, as per other reviewers, I added cinnamon and also a dash of ground cloves.
The tarte came out of the pan perfectly, although I have to say there was more moisture in my tarte than in Chef John’s, which probably helped. Delicious, oh so easy. I’m making it again for Thanksgiving. It’s really nice to have such a great looking dessert that one can put together so quickly and easily. -
Tasty and easy to make. I didn’t have white sugar, but brown sugar. I used store bought pastry and it worked out nicely. Next time I’ll try with the white sugar, which I hope will be tastier caramelized that the brown.
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First time came out great. Second time I cooked too long on the stove top and it carmelized too much (almost burnt) and turned too hard. Then it wouldn’t come out of the pan. Thank goodness the first time was served to guests and not the second time. Be careful how long you cook on stove top. The entire pan does not have to have the deep caramel color (or it will burn).
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So easy when you watch the video and the ingredients are so basic. I was able to use up some apples in the frig and one pie crust that I had in freezer! I cooked in my iron fry pan and OMG what flavors that brought into it. Now going to brag on FB to all my cooking friends!
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I have made this tarte several times and always with good results. I have a pretty solid pie crust, so have not made Chef John’s.
Two things I would note: Be sure to make sure the applies are really snug when placing in skillet; and do not get impatient while cooking. You want that lovely caramel to brown! It makes a huge difference in your end result.
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Very tasty. Didn’t have a skillet I can put in the over, so I cooked on the fire in a non stick frying pan and the transferred to a pe dish. my dish is 8inch and hence I used only 2 apples, 1/3 cup sugar and 70g butter. Came out extremely tasty. Needs icecream/custard.
Edit : 16.12.17 Made it my Le Crueset frying pan. Followed the recipe exactly, except sprinkled a generous pinch of cinnamon after the caramelisation was done, before putting the pastry on top. Extremely delicious!
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GOOD EASY It is easy and does have just a pudding feel, but left for a day and it is great. I gave a 5 because simple doesn’t mean less points for what
it is, it is GREAT -
Looks nothing like recipe pic – that one has way mor apples. But followed video. First time over caramelized and it didn’t come out of pan. 2nd time used different apples that shrunk way down. But looks delicious and will make again for sure !
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I used four apples, cut the apples a little more, added blackberries, and slightly sprinkled the top with cinnamon. I had a graham cracker crust, but it broke up instantly, so I crumbled it and put it in the oven as is. After it baked, I flipped it back into the pie pan. It was delicious! I will find a pastry pie crust next time or learn how to make one, but no complaints on my first go at tartin!
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Great and simple recipe. Had to make it a few times in Austria in a wok to have an oven-proof handle, and so the wok is deeper than an omelet pan. However, I just cut the butter into small pieces and put some on the bottom with the sugar and some on top of the apples. The sugar and butter melt quickly and so combine and mix quickly. I found that coating the pan as in Chef John’s video was difficult for me!
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This was so delicious! I followed the instructions in the video exactly. The pie crust recipe is perfection (not sure if it matters to anyone other than me, but I used White Lily AP flour).
As for ingredients, I used apples I had on hand: 1 Granny Smith and 2 Gala (placing the Grannys every third slice). I also added a tiny bit of Vietnamese cinnamon, a tiny bit of nutmeg, and a pinch of fine sea salt to the apples while they were softening. (Tiny bit = less than a pinch)
My family declared this the best pie they’ve ever had!
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This was very easy and tasty, I added a 1/4 tsp each of cinnamon, cardamom and pumpkin pie spice and 1 tsp vanilla to the butter/sugar mixture before adding the apples. I used 6 apples as 3 were quite small. I halved the sugar and it was perfect. I let it cool too long in the pan, so mine was very pretty looking, next time will set timer to flip after 5 minutes.
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I made this just the recipe indicated. It was delicious. The one thing I liked the most is the absence of cinnamon and nutmeg. All American recipes for apple desserts include one or both. This really took me back to my days in France. I will definitely make this again!
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Followed the video directions…I softened the butter in the microwave slightly so it spread easily. I also Pam’ed the skillet before adding the butter and had no trouble with sticking. Next time I might add a sprinkle of cinnamon before putting on the crust. Fabulous! I will use this for an upcoming French country dinner for friends.
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delicious! I also made the recipe of the crust with apple cider vinegar.. it is so crumbly it melts in your mouth! I I don’t have a food processor so I mixed everything by hand!
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I have made this so many times and it always comes out wonderfully. It’s so easy to make. I added one more apple and sometimes 2 since the apples shrink a lot. I use store bought pie crust for when I am in a pinch. Delicious!!!
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Video a must watch. Cut the apples into eighths to fill pan. Next time would use more apples and cut into quarters as directed. Used a p?te bris? for crust which browned after about 12 mins. Deliciously sweet!
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An excellent recipe. I made 4 lots of pastry before starting this and saved 3 to the freezer. As I have an apple peeler / slicer I decided to divide up the apples slightly differently but caremalosed them is the same way with the addition of a sprinkling of cinnamon (a favorite here in bolivia. It is very necessary to remove the tart from the cast iron skillet BEFORE it cools otherwise it is a devil to remove. All in all a great recipie which is a family favorite.
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This recipe is great. I add some cinnamon. Fast and Easy.
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I have never made a pie with the exception of a chess or chocolate pie and I have never even HAD French food, much less made something! lol This was incredibly easy and SOOO good! I was not patient enough and flipped it probably before I should, but it was just more runny…. and then I cut it before it completely cooled (hey, I was excited)! It was awesome! I can’t get over how easy it was and Chef John’s video was so easy to follow and very entertaining!
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Really easy and really really good. Chef John?s piecrust was great.
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I used a sheet of puff pastry (the kind that’s pre-rolled) and just laid it on top of the cooked apples. Couldn’t be easier!
Also added a tsp of vanilla and a tsp of cognac to the apples as they were cooking, and a splash of cognac to the whipped cream to serve it with…very rich!
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Easy. Follow the video, you just can go wrong.
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I used 2 granny smith apples and 4 small southern peaches and Trader Joe’s ( delicious and buttery) frozen crust.
I used my stainless steel frying pan and am wondering how a cast iron skillet might work?
I will definitely make this recipe all summer and might vary the fruit components. -
I haven’t made this yet as I just learned what a Tarte Tatin is…..including its historical origin at the Hotel Tatin in France. I really enjoyed Chef John’s presentation though. Now I’m off in search of the recipe for a tarte tatin made with maple syrup, bacon, onions and a pastry puff shared by a Canadian friend… YUM. Thank you.
P.S. It’s very helpful to watch the video first.
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I mistakenly cut the apples into thick slices but it still turned out fabulous. Tricky to flip with my weak wrist and a heavy pan but worth it as a great treat that was quick to make. 90% of mine came out on the platter, so left just a bit to remove easily with a spatula to the platter. So not perfect in appearance but who could tell with the ice cream on it, all it heard was yum, amazing etc…
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Very easy to make, I used a cast iron skillit that was a little smaller than the directions mentioned. I definetly suggest watching the video first as it answers most questions. All my apples came out but I?m sure it was beginners luck!
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It is delicious! I made it for my sixth grade International Food Day ( I had Monaco). I followed the video which was very helpful and humorous, too. Today, I made it again for an Easter brunch. Because I used a premade pie crust which is only 10″ across, I rolled it out a little. Thank you, Chef John!
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I need to keep practicing with making my slices prettier. Will definitely be making this again…delicious!
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Super easy to make, and very good
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I was doubtful all along. I kept the skin on, cut the apples in 12ths rather than quarters, added some cinnamon and vanilla to the butter and sugar. Turned out great.
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When it says large, it means LARGE. Took a little longer than I expected, but it?s still pretty good.
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Great! Very easy to prepare.
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I will definitely make this many more times. Tasted just like it did when I first ate it in Barcelona.
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Had a few hours notice to ?bring a dessert? to a friend dinner party. Made one, then found out more people were coming! Made another and served the both. Added a scoop of vanilla bean ice cream on top of each piece. It really came out well and everyone raved about it. Easy to make, but you will have apples sticking to the pan – yes, even in a ceramic coated pan. Had to scrape off and ?redistribute?! But all in all it tasted great and took no time to make….
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So, so tasty and smelled AWESOME cooking! I used the attached recipe for pie crust and that was also excellent. I highly recommend viewing the video for both.
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Easy and delicious. I made it with a little less sugar.
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The video was super helpful. It has a great taste and is a good easy dessert to make for every occasion. The Tarte Tatin tastes delicious and is simple and easy to make.
Tips:
The butter is very hard to spread on. Try melting the butter a little bit. It doesn’t matter if there are chunks of butter because it will all end up turning into caramel.
If you let the Tarte Tatin cool until it hardens, you can just heat up the pan for 1 minute on the stove and it should come out easily. -
My attempt at this recipe didn’t turn out very well as I think i cooked the apples too long so they became quite soft and consequently turned very mushy when cooked in the oven.
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The pie crust is excellent and easy to roll out. I didn’t have puff pastry on hand so this was a great alternative. I would use more butter next time and use a higher heat at the beginning of the caramelizing process. Otherwise yummy and easy.
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This dessert is so easy to make and delicious. I use puff pastry rather than pie crust.
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Wonderful and beautiful! A huge hit! I?ll never eat apple pie another way again.
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Absolutely wonderful and easy recipe. For those confused by the butter, it really is not that hard to follow this one.
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This turned out really well and was a hit at my Thanksgiving happy hour! I used Gala and Granny Smith apples.
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I used pears and it was really delicious! I bought Forelle pears which where smaller but next time I will probably use a larger pair. Regardless, the recipe works fine with pears, and it tasted wonderful.
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Recipe was so much simpler than others I had read but just as tasty. I used a pre-made puff pastry for my dough.
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First time I made this dish I followed your instruction and it was perfect
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Added chopped pecans
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Easier and cheaper than an apple pie plus a more sophisticated presentation
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This did not turn out well for me. Definitely user error. Will try it again.
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OMG! This came out amazing. I used puff pastry instead of pie crust. It took about 20 minutes on my stove to caramelize but I didn?t lose faith and I didn?t rush things. I wish I could show you guys how pretty it looks. Like a photo from a cooking magazine or channel. Thank you Chef John. And beginners luck
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Such a wonderful dessert for guests! And easy to make too!
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A dusting of Turbinado sugar on top would be great!
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I had an 8″ cast iron skillet. I used lots of butter (1/2 cube and 1 cup of sugar). The pie crust was two frozen crusts that I took out of the freezer that were very crumbly so I added water to the two crusts on a floured surface and rolled out and then tucked into the 8 inch pan as shown A++++.
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I followed the recipe but improvised a little bit by doing a gluten-free crust. We were a bit worried because the crust was kind of falling apart a bit but we just stuck it on and stuck it in the oven and it baked and came out perfectly.
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It’s apple picking season and I come back to this recipe every year!
My family and friends love this Autumnal harbinger dish. This kicks off the Fall for us and helps us prepare for the long winter ahead. I add a dash of nutmeg and ginger to my sugar and butter but the recipe as it is, still comes out beautifully. For people who didn’t get great results (like Pam), I would suggest watching the video and following him step by step as you prep, then watch again as you cook.
I have used every manner of apple with this recipe and Granny Smith is best but Ginger gold is also delicious. Toss in a couple blueberries for some razzle-dazzle or peaches, pears, asian-pears, strawberries or maybe if you feel fancy make some dumplings (balls of pastry).
I love this easy make to dish and it makes my family happy. I tried it on a cruise ship in the fine dining restaurant once and suggested that the chef watch Chef John make it. Mine was 75 times better!!! lol -
I will pass this though out generations
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