Tarte Tatin

The best recipe for a Tarte Tatin can be found below. It’s very easy and quick to make! Some vanilla ice cream and your all set!

Tarte Tatin

Tarte Tatin

Best Tarte Tatin Recipe
Prep Time 30 minutes
Cook Time 2 hours 40 minutes
Course Cake
Cuisine French
Servings 6
Calories 438 kcal


  • 150 g sugar
  • 25 g butter
  • 1 kg apples Suitable apple varieties are e.g. Boskoop, Braeburn, Cox Orange, Elstar, Gala, Jonathan, Rubinette, Summerred.
  • 1 rolled out puff pastry approx. 32 cm Ø


  • Preheat the oven to 220 degrees.
  • Spread the sugar on the prepared tray base.
  • Caramelise: approx. 7 min. in the middle of the oven until light brown, remove.
  • Cut the butter into pieces, spread on the caramel.
  • Peel the apples, cut into six, remove the cores, place on the caramel with the cut sides down and slightly overlapping.
  • Bake: approx. 20 min. in the middle of the oven preheated to 220°C, remove.
  • Prick the pastry tightly with a fork, place loosely on the apples. Press the edge of the pastry between the apples and the edge of the tray.
  • Bake until done: approx. 15 min. Remove, leave to stand for approx. 2 min, turn out immediately onto a cake plate, serve warm or cold.


Tarte Tatin, also called tarte du chef or tarte des demoiselles Tatin in Paris, is a traditional French apple tart that is usually served as a dessert. A typical feature of tarte tatin is a layer of caramel that forms on the copper or ceramic base of the tarte tin during baking.
Tarte Tatin is baked “upside down”. The tin is buttered, sprinkled with sugar and caramelised over a mild heat. Butter is then added. Apple slices are arranged densely on the liquid caramel. The apples are then covered with a thin layer of pastry made from puff pastry or shortcrust pastry and baked in the oven. After baking, the tart is turned over (rotated) so that the caramel layer thinly covers the apple slices.
The tarte is named after the sisters Caroline and Stéphanie Tatin, who ran a hotel and restaurant in Lamotte-Beuvron in Sologne at the end of the 19th century.  Legend has it that Stéphanie invented the tarte by accident after a mishap in the kitchen. According to a popular variant, a finished apple pie fell out of her hands one day. To save it, she simply put it back in the tin with the fruit side down, covered it with new pastry and baked it again. In any case, the result was so well received by the guests that the tarte has remained the restaurant’s culinary flagship to this day.
Tarte Tatin can also be prepared with other fruits such as quince, apricots or pears.


Calories: 438kcalCarbohydrates: 66gProtein: 3gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 9mgSodium: 130mgPotassium: 205mgFiber: 5gSugar: 43gVitamin A: 195IUVitamin C: 8mgCalcium: 15mgIron: 1mg
Keyword apple cake, tart tatin, tarte tatin

Leave a Reply