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Apple Tarte Tatin, Irresistible Upside Down French Classic

Apple Tarte Tatin

A timeless French dessert featuring buttery caramelized apples baked beneath a flaky pastry crust, then inverted to reveal a glossy, fruit-forward finish. Simple in technique yet elegant in presentation, this classic is perfect for entertaining or special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Course Dessert
Cuisine French
Servings 8
Calories 360 kcal

Equipment

  • 8 to 9 inch springform pan or oven-safe skillet
  • Rolling Pin
  • baking sheet
  • Serving platter

Ingredients
  

  • 6 to 8 apples, peeled, cored, and cut into even wedges
  • 6 to 8 apples, peeled, cored, and cut into even wedges
  • ½ cup granulated sugar
  • 1 sheet puff pastry (8 to 10 ounces, depending on brand)
  • Flour, for dusting
  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions
 

  • Prepare the Apple Base
    Preheat the oven to 400°F. Spread the softened butter evenly across the bottom of a springform pan or oven-safe skillet. Sprinkle the sugar evenly over the butter.
  • Arrange the Apples
    Layer the apple wedges in a tight circular pattern over the sugar, slightly overlapping them to cover the entire base.
  • Caramelize the Apples
    Bake for about 20 minutes, or until the butter and sugar mixture is bubbling between the apples. Remove from the oven and allow the apples to cool completely. Turn the oven off.
  • Top with Pastry
    Once cooled, preheat the oven to 350°F. Roll the puff pastry on a lightly floured surface into a round slightly larger than the pan. Lay the pastry gently over the apples, tucking the edges inward.
  • Bake Until Golden
    Return the pan to the oven and bake for 20 to 30 minutes, or until the pastry is puffed and golden brown.
  • Invert and Serve
    Remove from the oven and let rest for 10 minutes. Place a serving platter over the pan, then carefully and confidently flip to release the tart with the apples on top. Serve warm with whipped cream or vanilla ice cream, if desired.

Notes

Pro Tips & Variations

  • Granny Smith, Honeycrisp, or Fuji apples hold their shape well and balance the caramel sweetness nicely.
  • Pears or apricots can be used in place of apples for a seasonal twist.
  • The caramelized apples may be prepared a day ahead and refrigerated. Bring to room temperature before topping with pastry and baking.
  • If using a skillet, ensure it is fully oven-safe and heat-resistant.
  • For easier slicing, let the tart rest briefly before serving.
Keyword apple tarte tatin, caramelized apples, classic French baking, French apple dessert, puff pastry dessert