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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Make this Savoury Tarte à la Tomate from Provence
May 6, 2016
If you use store-bought pastry this savoury tart is simple to make. There are two key ingredients ripe tomatoes and mustard both are critical to the flavour of the pie. It makes for a perfect appetizer or lunch dish with a salad.…
For Dessert Moroccan Almond Cigars a Sweet Treat
May 18, 2020
Moroccan Almond Cigars or Cigares Marocains aux Amandes (in French) are crunchy, sticky, sweet and delicious!…
Recipe for Financiers a Sweet French Treat
December 7, 2020
Almond and browned butter are the main ingredients of a little French pastry called a financier. Originally, these pastries were called visitandines, named after the order of French nuns who created the recipe in the Middle Ages. I’m not sure in what shape the Sisters of the Visitation made them but, in the late 1800s, …
Blue Cheese Fig Tart Made Two Different Ways
November 2, 2018
If you are a fan of figs, you know that their season is short, and when figs are ripe, they are not going to last long. So, when the beautiful, sweet bounty presented itself, it was time to make Blue Cheese Fig Tart.…
No Comment