Tarte Tatin is the celebrated upside-down apple tart said to have been invented by accident at the Hotel Tatin in Lamotte-Beuvron, when a flustered cook baked her tart the wrong way round and served it anyway. Caramelized apples sit beneath a golden pastry lid, and the whole thing is flipped just before serving to reveal a glossy, amber top.

Ingredients

6-8 apples, peeled, halved and cored
100 g butter
150 g sugar
1 sheet puff pastry

Instructions

In an ovenproof frying pan, melt the butter and sugar together over medium heat until it turns a rich golden caramel.
Arrange the apple halves tightly in the caramel, rounded side down.
Cook over low heat for about 15 minutes, until the apples begin to soften.
Cover the apples with the puff pastry, tucking the edges down around the fruit.
Bake at 200°C (400°F) for 25-30 minutes until the pastry is puffed and golden.
Let the tart rest for 5 minutes, then carefully invert onto a serving plate.

Serve warm, with a spoonful of crème fraîche or a scoop of vanilla ice cream.

About This Recipe

Tarte Tatin (French Upside-Down Apple Tart) is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 6-8
Difficulty: Easy

Tips for the Best Results

Use ingredients at room temperature so the batter for your Tarte Tatin (French Upside-Down Apple Tart) comes together smoothly.
Measure carefully; baking rewards precision more than improvisation.
Check a few minutes early, as ovens vary, and use a skewer to judge doneness.
Let it cool before slicing so it holds its shape cleanly.

Serving Suggestions

Serve the Tarte Tatin (French Upside-Down Apple Tart) with a dusting of icing sugar, a spoon of crème fraîche, or a scoop of vanilla ice cream. It pairs beautifully with coffee or a cup of tea.

Storage

Keep covered at room temperature for two to three days, or in the fridge if it contains cream or custard. Bring back to room temperature before serving for the best flavour.