Everyday Kitchen

French · Desserts

Tarte Tatin

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg

Tarte Tatin is a French dish. Use firm apples that hold their shape when cooked.

Prep
25 min
Cook
45 min
Rest, soak, marinate or chill
15 min
Total
85 min
Servings
8
Difficulty
Medium
Cuisine
French
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tarte Tatin. The photograph includes a crumb topping not included in this draft.
The photograph includes a crumb topping not included in this draft. Representative photograph of Tarte Tatin. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Caramel

Fruit

Pastry

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; rolling pin; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Caramel · About 8 min

  1. Heat oven to 190°C / 375°F. Cook sugar and water from 130 g sugar, 50 ml water, 70 g butter in a 24 cm ovenproof pan until amber; stir in butter carefully.

    Check: Look for this result: amber; stir in butter carefully.

Fruit · About 10 min

  1. Pack 1000 g firm apples, peeled and quartered cut-side up into caramel; cook gently 10 minutes. Roll 300 g puff pastry, 20 g plain flour for rolling with its flour and cover fruit, tucking edges.

Bake · About 35 min

  1. Bake 30–35 minutes until pastry is golden. Rest 15 minutes, then invert carefully onto a rimmed plate using oven gloves.

    Check: Look for this result: pastry is golden.

Tips

  • Use firm apples that hold their shape when cooked.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use pears, checking them earlier as they soften faster.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Tarte Tatin one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Tarte Tatin?

Use firm apples that hold their shape when cooked.

What can I substitute in Tarte Tatin?

Use pears, checking them earlier as they soften faster.

Can I prepare Tarte Tatin ahead?

Prepare the measured ingredients for Tarte Tatin one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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