Name: Apple Tarte Tatin
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: French
Ingredients: 1 homemade pie dough (half recipe) or defrosted puff pastry; Juice of half a lemon; 4 tablespoons unsalted butter, cubed and very cold; ¾ cup granulated sugar; 8 to 9 small Honeycrisp or Braeburn apples (about 3 pounds); Crème fraîche or softly whipped cream, unsweetened (optional, for serving)

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I make this classic French dessert with just five ingredients—caramelized apples cooked in butter and sugar, topped with pastry, baked, and flipped for a showstopping finish. It’s sweet, simple, and surprisingly easy to master.

Apple Tarte Tatin

Why I’ll Love This Recipe

I love how elegant and impressive this dessert looks, even though it’s incredibly easy to make. I only need a handful of basic ingredients, and the caramelized apples bring a rich, deep flavor that pairs perfectly with the buttery crust. Flipping the tart at the end gives me that dramatic moment I always enjoy. It’s one of my favorite desserts for fall, but honestly, I’ll make it any time I have good apples on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 homemade pie dough (half recipe), or defrosted puff pastry
Juice of half a lemon
4 tablespoons unsalted butter, cubed and very cold
¾ cup granulated sugar
8 to 9 small Honeycrisp or Braeburn apples, about 3 pounds
Crème fraîche or softly whipped cream, unsweetened, for serving (optional)

Directions

I roll out the dough into an 11-inch circle and chill it while I prep the apples.
I preheat the oven to 375°F.
I peel, core, and slice the apples into thirds, then toss them with lemon juice.
In a 10-inch oven-safe skillet, I melt the sugar over medium-high heat until it turns a dark amber color, then remove it from the heat and whisk in the cold butter.
I return the skillet to the heat, add the apples cut-side down, and cook until they begin to soften, about 10 minutes, stirring occasionally.
I arrange the apples rounded-side down in a tight, concentric pattern.
I place the chilled dough on top of the apples, tucking in the edges, and cut a couple of vents in the top.
I bake it for 25 to 30 minutes, until the pastry is golden and the juices are bubbling.
I let the tart cool in the pan for 30 minutes so the caramel can set. Then I run a knife around the edges and carefully invert it onto a serving plate.
I let the pan sit on top of the tart for a few moments before lifting it off, then serve warm, with crème fraîche or whipped cream if I like.

Servings and timing

Servings: 8 slices
Prep time: 10 minutes
Cook time: 1 hour
Cooling time: 30 minutes
Total time: 1 hour 40 minutes

Variations

Sometimes I like to change things up depending on what I have or the season:

I swap in pears, plums, or peaches for the apples, keeping in mind that softer fruits need less cooking time.
I add a little cinnamon, nutmeg, or cardamom to the apples for a spiced version.
I serve it with vanilla ice cream or chopped nuts for extra flavor and texture.

storage/reheating

I keep leftovers covered in the refrigerator for up to 2 days. To reheat, I place slices in a 325°F oven for about 10 to 15 minutes until warmed through. If I want to freeze it, I wrap it tightly in plastic wrap and foil and freeze for up to a month. I always thaw it in the fridge before reheating so the crust stays crisp.

FAQs

How do I keep the crust from getting soggy?

I make sure the caramel is thick before baking and always use very cold dough so it bakes up crisp.

Can I make it ahead of time?

Yes, I can bake the tart a few hours in advance. I just let it cool and reheat gently before serving.

What apples work best for this recipe?

I like using firm, crisp apples like Honeycrisp or Braeburn—they hold their shape well and taste great when caramelized.

Do I need a cast iron skillet?

No, any oven-safe skillet will work. If I don’t have one, I can caramelize the apples in a regular pan and then transfer them to a cake pan before topping with dough and baking.

Can I use store-bought dough?

Yes, I often use store-bought pie dough or puff pastry when I’m short on time—it works just as well.

Conclusion

This Apple Tarte Tatin is one of my go-to desserts when I want to make something impressive without a lot of fuss. It’s rustic yet refined, buttery, sweet, and full of caramelized apple goodness. Whether I’m making it for a dinner party or just because I have apples to use up, it never fails to satisfy.