Jump to Recipe
Tarte Tatin with Caramelized Apples and Crème Fraîche inspired by Aujourd'hui
AI generated image
Inspired by Aujourd'hui

Tarte Tatin with Caramelized Apples and Crème Fraîche

Dessert Vegetarian
This rustic French dessert features apples caramelized in butter and sugar, then baked under a blanket of buttery pastry. The tart is inverted after baking to showcase the glistening caramelized fruit. The preparation focuses on achieving the perfect caramel and ensuring the apples maintain their shape while becoming tender. Served warm with a dollop of crème fraîche, this dessert balances sweet, tart, and rich flavors.
Prep Time 40 mins
Cook Time 50 mins
Inactive Time 30 mins
Total Time 120 mins
Servings 8

Ingredients

  • 8 large Granny Smith apples (Peeled, cored, and quartered)
  • 6 tbsp Unsalted butter (Cold, cut into pieces)
  • 1 cup Granulated sugar
  • 1 tbsp Lemon juice (Fresh)
  • 1/2 whole Vanilla bean (Split and seeds scraped)
  • 1 whole Cinnamon stick
  • 1/8 tsp Salt
  • 1 1/4 cups All-purpose flour
  • 10 tbsp Unsalted butter for dough (Cold, cut into small cubes)
  • 3 tbsp Ice water
  • 1 tbsp Sugar for dough
  • 1/4 tsp Salt for dough
  • 1 cup Crème fraîche
  • 1 tbsp Powdered sugar (For dusting)

Tools You'll Need

  • 10-inch cast-iron skillet or ovenproof skillet
  • Food processor
  • Rolling pin
  • Baking sheet
  • Serving platter
  • Paring knife
  • Apple corer

Chef's Tip

When arranging the apple quarters in the pan, place them rounded-side down and pack them tightly. They will shrink during cooking, so filling all gaps is essential for a beautiful presentation when the tart is inverted.

Instructions

  1. For the pastry dough: Combine flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a food processor. Pulse briefly to mix.
  2. Add cold butter cubes and pulse until mixture resembles coarse meal with pea-sized butter pieces.
  3. Add ice water 1 tablespoon at a time, pulsing just until dough begins to come together.
  4. Turn dough onto a lightly floured surface and form into a disc. Wrap in plastic and refrigerate for at least 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. In a 10-inch cast-iron skillet or ovenproof skillet, arrange butter pieces evenly over the bottom.
  7. Sprinkle 1 cup sugar evenly over butter. Place over medium-low heat and cook without stirring until butter melts and sugar begins to dissolve.
  8. Increase heat to medium. Cook, swirling occasionally (do not stir), until mixture turns a deep amber caramel, about 8-10 minutes.
  9. Remove from heat. Carefully arrange apple quarters rounded-side down in the caramel, fitting them tightly in a circular pattern.
  10. Return skillet to medium heat. Cook apples in caramel for 15-20 minutes until they begin to soften and caramel bubbles up around them.
  11. Add vanilla seeds, cinnamon stick, lemon juice, and salt to the caramel. Allow to cool slightly while rolling out dough.
  12. On a floured surface, roll dough into a 12-inch circle. Place dough over apples, tucking edges inside the skillet.
  13. Cut 3-4 small steam vents in the dough. Place skillet on a baking sheet to catch any drips.
  14. Bake until crust is golden brown and juices are bubbling, about 30-35 minutes.
  15. Remove from oven and let rest for 10 minutes.
  16. Run a knife around the edge of the skillet to loosen the tart.
  17. Carefully invert tart onto a serving plate. Replace any apples that may stick to the skillet.
  18. Let cool slightly before serving warm with a dollop of crème fraîche.

Plating

Invert the tart onto a round serving platter, ensuring all the caramelized apples remain intact. Allow some of the caramel sauce to drip around the edges for visual appeal. Slice into wedges and serve each portion with a dollop of crème fraîche on the side. Optional: dust very lightly with powdered sugar just before serving and garnish with a small mint leaf.

Storage & Reheating

Tarte Tatin is best served warm the day it is made. Leftovers can be refrigerated, covered, for up to 2 days and reheated in a 300°F oven for 10-15 minutes before serving. The pastry dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month.

About This Recipe

Tarte Tatin was reportedly created by accident in the late 1800s at the Hotel Tatin in France when one of the Tatin sisters inadvertently baked an apple pie upside down. This interpretation honors the traditional technique while emphasizing the perfect balance of caramelized sugar, butter, and apples. The resulting dessert exemplifies French rustic elegance with its shiny, amber-colored apples atop a buttery crust.

How did it turn out?

We'd love to hear about your experience making this recipe!