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.
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.
Caramelized Apples
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6
firm apples (Granny Smith, Braeburn, or Golden Delicious)
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100
g
unsalted butter
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150
g
granulated sugar
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1
tsp
vanilla extract (or seeds from 1 pod)
-
1
tsp
ground cinnamon (optional)
Pastry
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 Apples
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Peel and Cut
Peel, core, and halve the apples. Keep them in lemon water to prevent browning.
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Make the Caramel
In a heavy ovenproof skillet (about 24 cm), melt butter over medium heat. Sprinkle in the sugar and let it dissolve, stirring occasionally until a golden caramel forms.
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Add Apples
Arrange apple halves rounded side down into the caramel. Let them cook gently for about 15 minutes, basting with the caramel, until slightly softened and glossy.
Assemble
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Preheat Oven
Preheat the oven to 190°C (375°F).
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Cover with Pastry
Roll out the puff pastry slightly larger than the skillet. Place it over the apples, tucking the edges around them carefully. Brush lightly with egg yolk.
Bake and Serve
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Bake
Bake for 25 minutes until the pastry is golden and crisp.
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Invert
Let the tart rest for 5 minutes, then place a large serving plate over the skillet and carefully invert. The apples should now be beautifully caramelized on top.
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Serve
Serve warm, ideally with crème fraîche, whipped cream, or vanilla ice cream.
Note: You can prepare the caramelized apples in advance, then finish baking with the pastry before serving.
Updated: August 30, 2025