Tarte Tatin
Pommes caramélisées au beurre sous une pâte feuilletée, renversées et servies tièdes avec de la crème fraîche.
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Prepare the apples
Peel, core and quarter the apples, then toss them in the lemon juice right away so they do not brown.
- 1.2 kg apples
- ½ lemon, juiced lemon juice
✅ C'est prêt quand : apples are peeled, cored, quartered and coated in lemon juice
Make the caramel
Spread the sugar evenly in a 24 cm ovenproof frying pan or tatin tin and cook over medium heat, swirling the pan occasionally but not stirring, for 5-7 minutes until it melts into a deep golden caramel. Remove from the heat and stir in the butter; it will bubble up.
- 120 g caster sugar
- 70 g butter
✅ C'est prêt quand : caramel is a deep amber color
Cook the apples in the caramel
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Cover with pastry
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Bake
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Turn it out
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Prepare the apples
Peel, core and quarter the apples, then toss them in the lemon juice right away so they do not brown.
- 1.2 kg apples
- ½ lemon, juiced lemon juice
✅ C'est prêt quand : apples are peeled, cored, quartered and coated in lemon juice
Make the caramel
Spread the sugar evenly in a 24 cm ovenproof frying pan or tatin tin and cook over medium heat, swirling the pan occasionally but not stirring, for 5-7 minutes until it melts into a deep golden caramel. Remove from the heat and stir in the butter; it will bubble up.
- 120 g caster sugar
- 70 g butter
✅ C'est prêt quand : caramel is a deep amber color
Cook the apples in the caramel
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cover with pastry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Turn it out
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The tarte Tatin is named after Stéphanie and Caroline Tatin, two sisters who ran a hotel in Lamotte-Beuvron, a small town in the hunting country south of Orléans, in the 1880s.
The story goes that one busy day Stéphanie left the apples cooking too long in butter and sugar. To save them, she put the pastry on top, baked the tart and served it upside down. The hunters loved it, and the recipe travelled to Paris, where the restaurant Maxim's made it famous.
⭐ Why It's Famous
Soft, deeply caramelised apples on crisp pastry: a happy accident that became one of France's most loved desserts.
💡 Fun Fact
There is a brotherhood in Lamotte-Beuvron, the Confrérie des Lichonneux de Tarte Tatin, devoted to protecting the authentic recipe.
Lamotte-Beuvron, Sologne (Loire Valley)
47.60°N, 2.03°E
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