Tarte Tatin

Tarte Tatin is a world-famous french dessert that smells heavenly good and tastes even better!  Pâte sablée, melting apples and sticky caramel, that’s what it’s all about.   I made my dough from scratch but you can always use a supermarket one, just make sure it’s good quality!


For the pâte sablée (sweet short paste):  

  • 125 g cold butter
  • 250 g flour
  • 100 g sugar
  • 4-5 Tbs  very cold water
  • a pinch of salt

For the filling:

  • 10 apples (the most flavorful are the best)
  • 150 g butter
  • 150 g sugar
  • optional:  pinch of cinnamon


  1. Preheat the oven to 180°C/ th6. For the pastry: In a large bowl sieve the flour, add the sugar and mix. Add the cold butter chopped in little bits. Rub the flour and fat rapidly with you fingers, until you get a breadcrumbs consistency. Add the cold water and work it until you get a ball of dough. Put it in the fridge in a clingfilm for one hour.
  2. While the dough is cooling down,  peel, core and cut in halves the apples. Melt the butter in a tarte tatin pan (or a normal heavy-based pan that can go in the oven later), add the sugar and mix it. Let it cook until you get a dark caramel (take care not to burn it). Turn off the heat and then arrange the apple halves very tightly on the caramel (start by making a circle around the edges first and then fill in the middle).
  3. You can sprinkle the cinnamon on the apples. Turn on medium the heat and let the apples  cook and caramelize for 20 minutes.
  4. For the dough: Get the dough out of the fridge and start working it. Use one or two more Tbs of cold water while working the pastry, in order to make it malleable.
  5. Roll the dough in order to get a 0,5 cm thick and cut a circle of the size of the pan. Put it gently on the apples (they should get already softer) and press it to ensure there are no gaps or air. Cut a little hole in the middle of the dough in order to let the cooking steam get out.
  6. Put it in the oven for 45 minutes, until the pastry is golden brown and the caramel gets thick.  Take the dish out of the oven and turn it out. You must be careful, as the caramel is very hot and it can burn  badly. Use a serving plate/board that is larger than you tarte tatin pan, put it on the pan and turn it out quickly but still carefully (use oven gloves). Take the pan off and let it rest for 5 minutes, in order for the caramel to cool down. Serve immediately. You can serve a spoon full of vanilla ice cream on top, it will be even better.

Bon appetit! 

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