Tarte Tatin

Story behind the dish

There’s something truly enchanting about turning humble apples and pastry into a golden, caramelized masterpiece. Tarte Tatin, with its irresistible glossy top and tender fruit, hails from France and is a showcase of simple ingredients transformed through technique and patience. Imagine pulling a bubbling, amber-hued tart from the oven, then flipping it onto a serving plate to reveal a perfectly caramelized apple crown — that’s the magic of this classic dessert.

Every bite offers a sweet, buttery harmony, balanced by the freshness of the apples. It’s a dish that invites sharing and makes ordinary afternoons feel like special occasions. Whether you’re celebrating a cozy family dinner or impressing friends at a dinner party, Tarte Tatin is a warm, inviting treat worth every step.

Ingredients

• 1 sheet (about 10 oz) puff pastry, thawed
• Plain flour, for dusting
• 6 large Braeburn apples
• ½ cup (3.5 oz) caster sugar
• 3 oz (½ cup) unsalted butter, cut into small pieces
• Creme fraiche, to serve

Step-by-step

1. Roll the puff pastry on a lightly floured surface until about 1/8-inch (3 mm) thick. Cut out a 9.5-inch (24 cm) round using a plate as a guide. Prick all over with a fork, then wrap in cling film and freeze on a baking sheet while you prepare the apples.
2. Preheat your oven to 360°F (180°C). Peel, quarter, and core the apples.
3. In a 7-inch (20 cm) ovenproof skillet or ceramic dish, combine the sugar and place over medium-high heat. Cook for 5-7 minutes, stirring occasionally, until the sugar turns a dark amber caramel and begins to smoke. Turn off heat and stir in the butter until melted and smooth.
4. Arrange the apple quarters tightly around the edge of the dish, rounded side down, then fill the center with the remaining quarters, fitting snugly. Gently press down to eliminate gaps.
5. Brush the apples with some of the melted butter. Bake in the oven for 30 minutes.
6. Remove the dish from the oven and immediately place the frozen puff pastry on top, allowing it to thaw quickly. Tuck the edges down the inside of the dish and prick a few holes in the pastry with a knife to release steam.
7. Return to the oven and bake for an additional 40-45 minutes, until the pastry is golden and crisp.
8. Let the tart cool at room temperature for about an hour. Carefully run a knife around the edge of the dish, then invert onto a large serving plate that’s deep enough to hold the juices. Serve warm with creme fraiche or vanilla ice cream.

Chef’s tips & serving ideas

• For the best caramel, ensure your sugar reaches a deep amber hue; it adds that iconic rich flavor to the dish.
• A drizzle of cream or a scoop of vanilla ice cream makes this tart even more decadent and comforting.

Closing thoughts

Baking a Tarte Tatin is a delightful dance of caramel, fruit, and pastry — a true testament to how a few simple ingredients, when treated with care, can create something extraordinary. The first time you flip this luscious tart onto the plate and see that glossy caramel glisten, you’ll understand why it’s a beloved classic that’s worth every effort. Enjoy every warm, buttery, apple-topped bite!