Tarte Tatin © French Moments

Last Updated: 4 March 2020


A Tarte Tatin is an upside down caramelised apple tart that will enchant everyone and should be served warm with double cream or vanilla ice cream.

The story of the Tarte Tatin:
In Lamotte-Beuvron in Sologne (a place now famous because it hosts the French horse riding championship) two friends had a restaurant that served mainly hunters. One day whilst making an apple tart one of the friends forgot it and it burnt, instead of throwing it away she put some pastry on top of it and put it back in the oven. The pie was a success and this is how the Tarte Tatin was born.

Tarte Tatin © French Moments
Tarte Tatin © French Moments


  • 4 to 6 large golden delicious apples (or similar)
  • 1 sheet of puff pastry (bought or homemade if you have the strength and the time!)
  • 2 sachets of vanilla sugar / 2 teaspoons of vanilla extract
  • A pinch of cinnamon (optional)
  • 100g of butter
  • 100g of white sugar


  • Peel the 4 golden apples without cutting them, cut them in two and take the cores out. Once that is done cut the halves in two.
  • In a frying pan melt the butter over a medium heat. Once the butter has melted lower the temperature and add the sugar to start making the caramel.
  • Stir for about a minute and then add the apples. Flatten and turn them once in a while with a spatula so that the apples seep up the caramel which must not become too dark but merely golden.
  • Using the spatula place the apples in a tart tin.
  • Sprinkle the apples with the cinnamon and vanilla sugar (or vanilla extract), cover with puff pastry pushing it firmly down the sides of the tin.
  • Put in the oven for 35 to 40 minutes at 170˚C.
  • Invert the tart after taking it out of the oven. It is best eaten warm with custard, double cream or vanilla ice cream.

For decoration

As a tarte tatin is an upside down tart it does not necessarily present as well as some other tarts but you can always serve a spoon of vanilla ice cream or custard with it and maybe a few mint leaves for decoration.

Tarte Tatin © French Moments
Home made Tarte Tatin © French Moments

Recette de la Tarte Tatin

Une Tarte Tatin est une tarte aux pommes caramélisée, renversée. Elle se déguste tiède avec de la glace a la vanille ou de la crème.

L’Histoire de la Tarte Tatin :
A Lamotte Beuvron en Sologne (endroit maintenant connu car il abrite les championnats de France d’équitation), deux amies géraient un restaurant qui accueillait principalement des chasseurs. Un jour une tarte aux pommes fut brulée durant sa cuisson et au lieu de s’en débarasser, l’une des amies la recouvrit de pâte et l’enfourna à nouveau. La tarte fut un franc succès et ainsi naquit la Tarte Tatin.

Ingrédients (pour 6 personnes)

  •  4 à 6 grosses pommes golden bien jaunes
  • 1 rouleau de pâte feuilletée (toute prête ou faite maison)
  • 2 sachets de sucre vanillé
  • un peu de cannelle
  • 100g de beurre
  • 100g de sucre en poudre


  • Eplucher les 4 pommes golden entières. Les couper en deux et enlever le cœur sans défaire les moitiés. Une fois les cœurs enlevés, couper les moitiés en deux.
  • Dans une poêle, faire fondre le beurre à feu moyen, y ajouter le sucre fin, et baisser le feu pour faire un caramel.
    Disposer les pommes dans la poêle.
  • Aplatir et tourner les pommes avec une spatule de temps en temps ; les pommes doivent pocher dans le caramel, qui ne doit pas devenir noir, mais tout juste doré.
  • Saupoudrer les pommes de sucre vanillé (et de cannelle si vous le souhaitez).
  • Sortir le tout du feu et mettre dans un plat à tarte.
    Recouvrir de pâte feuilletée en appuyant bien sur les bords.
  • Mettre au four à 170˚C pendant 35 à 40 minutes.
  • Déguster tiède.


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