Tarte Tatin Recipe
Tarte Tatin is a classic French upside-down caramelized apple tart with a buttery, flaky crust. It’s baked with the apples on the bottom, then flipped for a golden, caramel-rich finish.
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Calories: 394kcal
Servings: 8
Equipment
- Wax paper
- Fork
- Spatula
- Cooling Rack
- Oven Mitts
Ingredients
- 6 Granny Smith apples peeled, cored, and sliced into quarters
- 1 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 9- inch pie crust dough
- Vanilla ice cream or crème fraîche for serving (optional)
- 8 tablespoons 1 stick unsalted butter
Instructions
- Preheat the oven to 375°F. Roll out the pie crust slightly larger than 10 inches on wax paper and refrigerate while prepping the apples.
- In a 10-inch stainless steel skillet, melt 8 tablespoons of butter over medium heat. Stir in 1 cup of sugar—it will start grainy but will dissolve into a syrupy liquid.
- Once bubbling, add the apples and sprinkle with 1/8 teaspoon salt. Cook, stirring every few minutes, until the sauce turns deep amber, about 12 to 15 minutes.
- Remove from heat. Arrange the apples so their rounded sides face down in the pan.
- Place the chilled pie crust over the apples, tucking the edges in and pricking the crust with a fork.
- Bake for 20-25 minutes until the crust turns golden brown.
- Cool on a rack for 10-20 minutes, then run a knife around the edges to loosen.
- Place a plate over the skillet, flip, and carefully lift the skillet. Rearrange any apples if needed and drizzle extra caramel sauce on top. Serve warm!
Nutrition
Calories: 394kcal | Carbohydrates: 53g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 151mg | Potassium: 136mg | Fiber: 2g | Sugar: 39g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.5mg