Tarte Tatin looks fancy, but it’s really just apples, butter, sugar… and a bit of nerve. Legend says it was a happy mistake from the 1800s. Still the best kitchen oops, if you ask me.
Full story: The origin of Tarte Tatin
I start with a heavy pan. Butter + sugar go in and melt down to a deep copper, not burned, just shy of it. In go the apple wedges. They soften and slump, soaking up the caramel (the smell is wild). No rushing here.
A sheet of puff pastry goes over the top like a little blanket. Tuck the edges in. Into the oven till the pastry puffs and turns golden.
Then the fun/scary part: the flip. Plate on the pan, deep breath, one quick turn. You hear that soft whoosh and the apples land on top, glossy and amber, pastry all crisp underneath. A tiny bit of caramel might escape the pan—fine, that’s your cook’s treat.
Serve it warm. I go with a spoon of crème fraîche, or a scoop of vanilla that melts into the caramel rivers. Hot vs. cold, sweet vs. tangy. Pretty much perfect. And yeah… one slice usually becomes two.
Pastry Dough
Filling and Caramel
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the Pastry
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Make the dough
In a bowl, mix flour, sugar, and salt. Rub in cold butter with your fingertips until it looks like coarse crumbs. Add cold water, a tablespoon at a time, until it just comes together.
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Chill
Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
Prepare Caramel and Apples
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Make caramel
In an ovenproof skillet or Tarte Tatin pan, melt sugar over medium heat until it turns amber. Add butter and swirl gently to combine into a smooth caramel.
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Add apples
Arrange apple halves cut-side up in the caramel. Let them cook for 10–12 minutes, spooning caramel over occasionally, until slightly softened.
Assemble and Bake
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Roll out pastry
On a lightly floured surface, roll out the chilled dough to a circle slightly larger than the pan.
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Cover the apples
Lay the dough over the apples, tucking the edges inside the pan. Prick the top with a fork to let steam escape.
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Bake
Bake in a preheated oven at 190°C (375°F) for 30–35 minutes, until the pastry is golden brown and crisp.
Note: Let the tart rest 10 minutes before flipping to keep the apples intact.
- Calories
- 390 kcal
- Protein
- 4 g
- Fat
- 19 g
- Carbohydrates
- 53 g
- Fiber
- 3 g
- Sugar
- 34 g
- Sodium
- 120 mg
Updated: October 7, 2025