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Classic Apple Tarte Tatin

Author: Thomas

This classic French dessert features juicy caramelized apples topped with a crispy and buttery shortcrust
pastry. This Tarte Tatin recipe is easy to make and SO delicious served warm with a scoop of vanilla ice
cream!

5 from 1 vote

PREP TIME : 30 mins COOK TIME : 35 mins SERVINGS

TOTAL TIME : 1 hr 5 mins 10 servings

EQUIPMENT
• 9-inch cast iron skillet or round baking pan

INGREDIENTS   
Caramel

1/2 cup sugar

1 tbsp water

1 tbsp vegan butter

1/8 tsp salt

1/2 tsp vanilla extract or seeds from half of a vanilla bean

Apples

2 tbsp vegan butter

5 apples

Shortcrust Pastry

1 and 1/4 cup all-purpose flour

1/8 tsp salt

5 tbsp vegan butter cold and cubed

1-2 tbsp cold water

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INSTRUCTIONS  
Caramel

1 Add the sugar and water to a light-bottomed pan, or directly to your oven-safe skillet. Heat over
medium heat until the sugar starts to bubble and melt. 

2 Keep heating until the sugar turns into a golden-brown caramel. At this point, immediately remove
from heat and stir in the butter, salt, and vanilla extract, to stop the caramel from turning darker. Stir
until fully combined and transfer to your tart pan (or leave the caramel in the iron-safe skillet if you
used that).

3 Let cool while you prepare the apples and the shortcrust pastry.

Apples

1 Peel the apples and cut them into quarters. Remove the core and seeds. Heat the butter in a non-stick
skillet over medium heat.

2 Once melted, add the quartered apples and cook for 5-7 minutes, stirring regularly. You want the
apples to be just slightly softened, so do not overcook them.

3 Transfer the apple to a plate and let them cool for at least 10 minutes.

Shortcrust Pastry

1 Add the flour, salt, and cubed cold butter to a mixing bowl. Using a pastry cutter or your hands, mix
the butter with the flour until it has a sandy texture. Add one tablespoon of cold water and mix again
until it forms a dough. If the dough looks too dry, add more cold water, one teaspoon at a time until
it's not crumbly anymore.

2 Place the dough on a piece of parchment paper. Slightly flour the dough and flatten it into a ¼-inch
thick round using a rolling pin. The round should be slightly larger than your tart dish. Transfer the
rolled-out dough to the refrigerator while you arrange the apples.

To Assemble

1 Preheat oven to 400 °F (200°C).

2 Arrange the quartered apples tightly into the tart pan, or skillet, over the layer of caramel. You want
the apples to be packed as they will slightly reduce in volume during baking. Using your hands,
slightly press the apples to make sure there is little to no gap between each.

3 Cover the apples with the rolled-out shortcrust pastry and tuck down the edges into the pan. Brush
the pastry with melted butter and prick it a few times using a knife. Make a small hole in the center of
the pastry to let the steam escape during baking.

4 Bake for 35-40 minutes, or until the crust is golden brown. Let the tart cool for 35-40 minutes. To
remove some of the juice: very carefully drain the excess caramel juice by tilting the pan at a 45°

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angle over your sink. Keep your hand on the shortcrust pastry to prevent the tart from flipping. Next,
you can flip the tart completely over a serving plate.

5 Serve warm as is, or with vanilla ice cream or a dollop of coconut cream. This Tarte Tatin will keep for
up to 4 days in the refrigerator and can be enjoyed chilled or at room temperature.

NOTES
• Use firm-fleshed apples that will not melt during baking. I recommend Braeburn, Honeycrisp, Jazz,
or even Granny Smith if you want more sourness.

• Keep a close eye on the caramel: you don't want the caramel to turn too dark otherwise it will have
a bitter flavor. Remove from heat and stir in the butter as soon as the caramel has a golden brown
color.

• If using a cast-iron skillet: Once you have arranged the apples on top of the caramel, place the
skillet back on the stovetop and cook the apples in the caramel over medium heat for 3-5 minutes
(without stirring). This extra step will allow the apples to get a better caramelization. You can then top
it with the shortcrust pastry and bake.

• To make your tart shiny, brush it with apricot or apple jam right after flipping it.

• Serve warm: This tart is best served warm, about 30-45 minutes after baking. The crust will be
slightly crunchy and the caramel still liquid.

COURSE : Dessert, Sweets CUISINE : French

KEYWORD : caramelized apple tart, how to make tarte tatin, tarte tatin recipe, vegan tarte tatin

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