📝 About This Recipe
Born from a happy accident at the Hotel Tatin in the Loire Valley, this iconic French dessert is the ultimate celebration of the humble apple. Slices of firm fruit are slow-cooked in a deep, amber caramel and butter until tender, then topped with a buttery puff pastry crust that shatters upon the first bite. When flipped, the golden apples form a glistening, jewel-like mosaic that is both rustic and incredibly elegant.
🥗 Ingredients
The Fruit Base
- 6-8 pieces Braeburn or Granny Smith Apples (large, firm apples that hold their shape; peeled, cored, and halved)
- 1/2 lemon Lemon Juice (to prevent browning)
The Caramel and Pastry
- 100 grams Unsalted Butter (high-quality, European style preferred)
- 150 grams Granulated Sugar (white caster sugar)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1 pinch Sea Salt (to balance the sweetness)
- 320 grams All-Butter Puff Pastry (chilled, pre-rolled sheet or block)
- 1 tablespoon All-purpose Flour (for dusting the work surface)
For Serving
- 200 ml Crème Fraîche (chilled)
- 1 pint Vanilla Bean Ice Cream (optional alternative)
👨🍳 Instructions
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1
Peel, core, and halve the apples. Place them in a large bowl and toss with the lemon juice to prevent oxidation while you prepare the caramel.
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2
Preheat your oven to 190°C (375°F/Gas Mark 5). Ensure the rack is in the center position.
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3
In a 20-24cm (8-9 inch) heavy-based, ovenproof skillet or a traditional copper Tatin pan, spread the softened butter evenly over the bottom.
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4
Sprinkle the sugar evenly over the butter, then add the vanilla seeds and a pinch of salt. Do not stir yet.
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5
Arrange the apple halves vertically in the pan, packing them very tightly together on their sides. They will shrink during cooking, so squeeze in as many as possible in a circular pattern.
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6
Place the skillet over medium heat. Allow the butter and sugar to melt together and begin to bubble around the apples.
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7
Cook for 15-20 minutes, occasionally basting the tops of the apples with the bubbling syrup. The juices from the apples will mix with the sugar to create a deep, golden-amber caramel.
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8
Once the caramel is a rich mahogany color and the apples have softened slightly, remove the pan from the heat and let it sit for 5 minutes to cool slightly.
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9
On a lightly floured surface, roll out your puff pastry to a thickness of about 3-5mm. Cut a circle that is roughly 2cm wider than the diameter of your pan.
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10
Carefully drape the pastry over the apples. Use a spoon or a dull knife to tuck the overhanging edges down the inside of the pan, 'blanketing' the apples snugly.
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11
Cut 2-3 small slits in the center of the pastry to allow steam to escape during baking.
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12
Transfer the pan to the oven and bake for 25-30 minutes, or until the pastry is puffed up and a deep, golden brown.
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13
Remove from the oven and let the tart rest in the pan for exactly 5 minutes. This allows the caramel to thicken slightly so it coats the fruit rather than running off.
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14
Place a large, flat serving plate over the pan. Using oven mitts, firmly hold the plate and pan together and flip them over in one swift, confident motion.
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15
Carefully lift the pan away. If any apples have stuck to the pan, simply lift them out and place them back onto the tart. Serve warm.
💡 Chef's Tips
Choose 'dry' apples like Braeburn, Pink Lady, or Cox’s Orange Pippin; watery apples will make the caramel too thin. Never leave the caramel unattended on the stove; it can go from golden to burnt in seconds. If your caramel looks too liquid after baking, you can carefully drain some off into a small saucepan, reduce it, and pour it back over the inverted tart. Make sure the puff pastry is very cold when it goes into the oven to ensure maximum lift and flakiness. Don't be afraid of a dark caramel; a pale caramel lacks the complex, slightly bitter notes that define a true Tatin.
🍽️ Serving Suggestions
A generous dollop of cold Crème Fraîche to cut through the intense sweetness. A glass of chilled Calvados (apple brandy) or a sweet dessert wine like Sauternes. A scoop of high-quality vanilla bean ice cream for a classic 'à la mode' experience. A sprinkle of toasted flaked almonds for an extra textural crunch. Serve alongside a pot of strong Earl Grey tea for an elegant afternoon goûter.