Apple tarte tatin

Your new favourite dessert: the tarte tatin

According to the archives, the French tarte tatin was invented by sisters Stéphanie and Caroline Tatin by accident in their eponymous hotel kitchen. In one version of the story, Stéphanie tried to make a classic apple pie but left the fruit stewing too long. In a panic, she put the pastry on top and stuck the pan in the oven. When she retrieved it, she was so impressed by the upside-down caramelised apples that she served it to patrons anyway. They loved it, and the unusual dessert became a signature of the hotel. Other variations of the story claim that Stéphanie simply baked a pie upside-down, or she forgot to add the pastry crust. Whichever story is true, we have Caroline to thank for not stepping in to help her sister.

What do you need for a classic tarte tatin?

Don’t be intimidated by French desserts – all you need to make most of them are a few basic, high-quality ingredients. Green Granny Smith apples are some of the best baking apples because of their bright, tart flavour. They’re also more crisp and denser than other types of apples, which means they hold their shape well during cooking. You could use red apples for this recipe, but the texture may be different and it will taste sweeter. If you do have red apples on hand, try this caramelised apple tart.

When it comes to pastry for tarte tatin, you have two options. Puff pastry is flaky, buttery and light with fabulous texture and crunch. In terms of presentation, puff pastry looks a little more impressive. Shortcrust pastry is more crumbly with a biscuit-like texture, so it’s good for pie or tart bases since it tends to hold its shape. It’s easier to make shortcrust pastry than puff pastry, which is why store-bought puff pastry is handy to keep in the freezer.

We’ve covered the ingredients, but what’s the best pan for tarte tatin? The traditional pan has a double inverted handle and is about 5cm deep. These pans are designed for stovetop and oven use to make gratins, quiches and pies. If you don’t have a tarte tatin pan, you can use any deep, oven-safe frying pan, like we have in this recipe. Alternatively, fluted tins are a popular choice for pies and tarts as they enhance presentation. Cast iron is also a great choice since it absorbs and holds heat well, which is great for pastry and caramelisation – the two essential components of a caramelised apple tarte tatin. You can also bake pies and tarts in skillets. Ceramic cookware is similarly heat-conductive and heavy-based, so is also a popular choice for home bakers.

How to serve apple tarte tatin to different crowds

In keeping with the French theme, there are two routes to take with this apple tarte tatin recipe: bourgeoisie or aristocratic. If you love a rustic look, serve it on a platter, patterned plate or wooden board. For decoration, you could dust with icing sugar and serve with a scoop of your favourite ice cream – something fresh like vanilla or coconut would work.

For an elevated caramel apple tarte tatin, serve on a cake stand or glass platter and garnish with zested citrus or herbs, like mint or lemon thyme, for a pop of freshness and colour. For pairings, top your tart slice with créme fraîche or whipped cream to cut through the richness of the caramel. As a palate cleanser, a dry sparkling wine or champagne is the ideal choice.

For more ideas, see our collection of easy apple recipes for inspiration.