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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Homemade French Lemon Tart to Beat the Blues
July 17, 2020
This spring when were house-bound due to the Covid-19 pandemic, it would have been easy to feel down. But, that’s not the way we roll in our home, we start baking and cooking to lift the spirits. When life gives you lemons you might make lemonade. I will always make a French Lemon Tart instead. I …
Apples and Cherries a Twist on Classic Clafoutis
June 1, 2022
Clafoutis is a summer classic in France. It’s such an easy dessert to make, and only requires whatever fruit you have on hand and basic ingredients most people have in their fridge and cupboards. Apple and cherry is such a delicious combination, sweet but with just the right amount of sourness. You can use frozen …
Rosé Poached Pears a Fall Recipe
November 6, 2020
Rosé poached pears make an easy (and delicious) dessert whenever you find the ripe fruit in season.…
Easy Panna Cotta Variation with Gin Poached Rhubarb
October 5, 2022
Lindsay Radcliffe, founder of The Feast, shared the following, “Gin and rhubarb are a match made in heaven and I love adding a shot of Mirabeau Dry Gin and a few sprigs of rosemary to my poached rhubarb, which I’m currently making on repeat.” Like a French creme brulée, panna cotta means cooked cream in …
No Comment