The Best Classic French Apple Tarte Tatin Recipe | The Pure Taste (2024)

FAQs

What fruit is traditionally used in tarte tatin? ›

The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.

However, I recommend you make the recipe all in one go to avoid the pastry going soggy. If you plan on making this in advance and caramelising the apples first, then wait for them to cool completely before adding the pastry. So make the recipe all in one go, leave the tart to cool then upturn onto a serving plate.

The Silverwood Bakeware Tarte Tatin Pan is perfect for avid bakers. Resilient and heavy-duty, it will not warp, rust or peel. The alloy core spreads heat fast and evenly, producing perfect baking in a reduced time.

Named after the woman who invented it, the Tarte Tatin (tart tah-TAN) is a famous French "upside-down" caramelized apple tart or Tarte aux pommes (caramélisé). Basically, the apples are underneath the dough – topsy-turvy indeed.

The results are way more delicate and not as sweet as a shortbread shell, but provides the perfect base for our apples. The best apples for an apple tart: We're partial to Granny Smith, Honeycrip, and Gala, but you can really use any baking apple that you prefer in this recipe!

The key is to use apples that maintain some integrity in the oven, i.e., don't turn to mush. For this recipe, we opt for Golden Delicious, a classic and reliable choice in terms of flavor and texture. If you want to try another type, go for it — just avoid Gala, Fuji, and Red Delicious.

When the pastry is nicely browned and crisp, it's done. This means that if the sautéed apples aren't mostly cooked, that they're still crunchy inside, it needs more time on the stove before it goes in the oven or the baked tatin won't have perfectly tender apples.

You could use a cast iron ovenproof pan but as these are sturdier in construction than a tart tatin pan it will need to be preheated in the oven for slightly longer than the thin metal pan. We would suggest giving it 10-15 minutes in the oven before using.

The best way to eat it is 1-2 hours after cooking, when it is still warm and the pastry is crisp. You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes.

Choose a pan: a copper tarte tatin mold will be perfect (here's a link to a good one), but you can also use an iron skillet (as long as it doesn't smell like salmon or something) or even a heavy stainless steel (like All-Clad) or non-stick sauté pan.

How deep should a tart pan be? ›

Our answer. The loose-bottomed "continental" style tart pans do come in varying depths and 2inches/5cm deep is preferable.

A good tart pan should give you golden, even browning—any dark-brown or too-pale spots mar presentation as well as texture and flavor. For even, golden browning on both savory and sweet crusts, pans with dark nonstick coatings outperformed the shiny, lighter finishes of the traditional-finish pans.

Tarte Tatin is an oozy caramelized dessert with melt-in-your-mouth apples and a semi-flaky crust. When I know it's coming, I wish it were the only course of the meal. It really is that good.

adjective. caramelized and baked in the manner of an upside-down cake. an apple tart Tatin.

This upside-down caramelized apple dessert is as French as apple pie. In the heart of the Loire Valley, about 100 miles south of Paris, the hillsides are swathed in Chardonnay, Chenin Blanc, and Cabernet Franc vines. Broad rivers snake their way through the region.

What is Tarte Tatin? Tarte Tatin is a French dessert for which apples are caramelized in a skillet with butter and sugar, then topped with a round of pastry dough and baked.

France

Tarte Tatin / Origin

According to legend, the tart was invented by the unmarried French sisters who ran the hotel in the 1880s, so in France, the actual name of the tart is "Tarte des Demoiselles Tatin" (the tart of two unmarried women named Tatin.)