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Tarte Tatin | French Apple Classic

6 servings
Under an hour
New

Buy all ingredients right below the recipe

Ingredients

  • 300 g Wheat flour Type 405
  • 225 g Unsalted butter (125 g for the dough, 100 g for the filling)
  • 100 ml Still water
  • 1 pinch Salt
  • 650 g Braeburn apples (approx. 5 pieces)
  • 150 g White sugar
  • 1 tsp Ground cinnamon

Dough Preparation

  • 1
    Put flour and a pinch of salt into a bowl. Add 125 g of the soft butter and knead with the water to form a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

Apple Preparation

  • 1
    Peel, core, and quarter the apples. Set aside.

Caramelizing & Baking

  • 1
    In an oven-safe pan or dish, melt the remaining 100 g of butter and gradually add the sugar. Stir over medium heat until a golden-brown caramel forms (be careful not to let it get too dark and bitter).
  • 2
    Arrange the apple quarters in a circle in the caramel and simmer for about 10 minutes over low heat so they absorb the aroma. Sprinkle with cinnamon as desired.
  • 3
    Preheat the oven to 180°C. Roll out the chilled dough on a floured surface slightly larger than the pan. Place the dough over the apples and gently press the edges inwards.
  • 4
    Bake the tart for approx. 20–25 minutes, until the dough is golden brown and crispy. After baking, let it rest briefly and then carefully invert it onto a plate. Serve warm.
Tip
Traditionally, serve Tarte Tatin with a dollop of crème fraîche or a scoop of vanilla ice cream to perfectly balance the sweetness of the caramel.
Knuspr-Küche
Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!

Ingredients