Recipe for a French Classic Tarte Tatin
Dessert · Gary and Jane Langton · Pies & Tarts · Provencal Recipes · TasteWhat could be more fun then serving something that has to flipped upside down in front of your guests? This French classic Tarte Tatin dessert has maximum wow impact and is something that even the novice or beginner chef should attempt. What’s more, is the versatility of this basic tatin recipe could be your gateway to French pastry desserts. Read more about this classic French recipe and others at Mas d’Augustine.

Apple Tarte Tatin
This is a favourite dessert that is often the “Tarte du Jour” at Mas d’Augustine. It can be made with either apples or pears and is delicious served with vanilla or cinnamon ice cream.
Ingredients
- 5 apples Granny Smith or similar
- 100 gr Soft butter
- 150 gr caster sugar
- 200 gr puff pastry
- Juice of one lemon
Instructions
- Preheat the oven to 180C (fan assisted).
- Peel and core the apples, then cut each apple in half and sprinkle with lemon juice.
- Spread the softened butter over the base of a tarte tatin mould or a heat proof pan of similar dimensions (22–24cms diameter x 4–6cms deep).
- Scatter the castor sugar evenly over the butter.
- Arrange the apples, cut side up, on top of the sugar, packing them as tightly as you can and finishing with a cut half in the centre.
- Roll out the pastry to a round, 3mm thick and 2cms larger than the mould/pan.
- Place on top of the apples – it should extend at least 1cm over the edge of the apples.
- Refrigerate for 30 minutes.
- Place the pan on the hob over a medium heat for about 10 minutes, or until the sugar and butter has simmered and turned a light brown.
- Lift the pastry at the edge and check to see that the mixture is caramelising evenly.
- Transfer the tarte to the oven and bake for 30 minutes until a lovely golden brown.
- Leave the tarte to stand for 5 minutes then invert onto a serving plate. If the apples move, just push them back into their positions with a knife.
- Serve warm with the ice cream of your choice.
Notes
This classic french dessert has maximum wow impact and is something that even the novice or beginner chef should attempt. What's more, is the versatility of this basic tatin recipe could be your gateway to French pastry desserts.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
A New French Riviera Garden FestivalRelated Provence Articles
Eating My Way Through Provence My Favourite Restaurants in Les Alpilles
August 4, 2025
If you really want to get to know a place, start with what’s on the plate. During my recent trip through Provence, I followed my appetite across markets, bistros, and white-tablecloth restaurants — and each meal felt like a little window into the region’s soul. The food wasn’t just delicious; it was rooted. Honest. The …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
No Comment