Create a simple and delicious Tarte Tatin that’s full of flavor. Paired with a scoop of creamy vanilla ice cream, this classic dessert requires just a handful of ingredients to deliver truly remarkable results.
What is tarte tatin
Tarte Tatin, known in Italy as an upside-down apple cake, is a beloved dessert made with simple ingredients: caramelized apples and a buttery crust. It’s a French classic that we’ve happily adopted and adapted to our own tastes.
The story of its creation is charmingly accidental. Legend has it that a cook forgot to put the pastry dough on the bottom of the pan. To fix the mistake, she placed the dough on top of the apples instead. After baking, she flipped the cake onto a plate, and it turned out to be a huge success. Guests loved it, and the dessert was named after its creator, Tatin. Today, this easy-to-make dessert is enjoyed all over the world for its rich caramel flavor, tender apples, and irresistible texture.
How to make tarte tatin
Making Tarte Tatin is easier than you think! Start by preparing a quick shortcrust pastry—just mix the ingredients quickly so the butter doesn’t melt (you can follow the same method as for crostata di frutta). Peel and quarter your apples, then remove the cores.
To assemble, place small pieces of butter and half the sugar in the bottom of your cake pan. Layer half the apple slices with the rounded side facing up, sprinkle with the remaining sugar, and finish with the rest of the apple slices, this time with the rounded side facing down.
Preheat your oven to 200–220°C (400°F) and bake the apples for about 10 minutes on the lowest rack. Meanwhile, roll out your pastry until it’s slightly larger than the pan and about 2–3 cm thick. Take the pan out of the oven, cover the apples with the pastry, seal the edges, and prick it with a fork to let the steam escape.
Turn the oven down to 180°C (350°F) and bake for another 25–30 minutes, or until the pastry is golden. Let the tart cool for 5 minutes, then carefully flip it onto a plate. If the apples don’t look caramelized enough, pop it back in the oven on the top rack at 200°C (400°F) for 5 more minutes—just keep an eye on it so it doesn’t burn.
Serve your Tarte Tatin warm with a scoop of vanilla ice cream or a drizzle of custard. Delicious and simple!
Ingredients
- Apples: Traditionally, Granny Smith, Macintosh, or Golden apples are used, but any baking apples will work. Use as many as needed based on the size of your apples and cake pan—no need to measure!
- Butter: Opt for organic butter if possible for the best flavor.
- Vanilla: Whole vanilla beans are ideal for a more intense flavor, but extract works if that’s what you have.
- Sugar: White sugar is classic, but brown sugar is a great alternative for a richer taste.
- Lemon zest: Adds a perfect hint of acidity for a refreshing kick.
Perfect variation
Upside-down cakes are usually made with Granny Smith, Macintosh, or Golden apples, but any baking apples you have at home will work just fine. Don’t worry about exact amounts—just use enough apples to fill your cake pan.
Not a fan of apples? You can use pineapple or peaches instead (fresh is best!). If you’re short on time, a store-bought pie crust can work in place of shortcrust pastry. Just remember, pie crust is often thinner and might not hold up as well under the weight of the fruit, so homemade shortcrust pastry is usually the better choice.
How to Store It
An upside-down cake is best eaten fresh, but you can store it for up to one day at room temperature. Just keep in mind that the crust may lose its crunch. It’s not recommended to freeze the cake, as it can change the texture and flavor.
Tarte Tatin: French apple cake
Ingredients
SHORT-CRUST PASTRY
- â…” cup butter
- ½ cup sugar
- 1 egg
- 1 vanilla bean
- 1 cup cake flour
- 1 pinch salt
TARTE TATIN
- 4 Golden, McIntosh, or Granny Smith apples
- â…” cup sugar
- 2 tbsp butter
- lemon zest
- Vanilla ice cream to garnish
Instructions
- Prepare the shortcrust pastry: Quickly mix all the ingredients together so the butter doesn’t melt.
- Prepare the apples: Peel the apples, quarter them, and remove the cores.
- Assemble the cake: Place small pieces of butter and half of the sugar in the bottom of your cake pan. Layer half of the apple slices with the rounded side facing up, sprinkle with the remaining sugar, and then top with the rest of the apple slices, this time with the rounded side facing down.
- Bake the apples: Preheat your oven to 200–220°C (400°F). Bake the apples for about 10 minutes on the lowest rack.
- Prepare the pastry: While the apples are baking, roll out the pastry until it's about 2–3 cm thick and slightly larger than your cake pan.
- Cover the apples: Once the apples have baked for 10 minutes, take the pan out of the oven and cover the apples with the pastry. Seal the edges and prick the pastry with a fork to let the steam escape.
- Bake the tart: Lower the oven temperature to 180°C (350°F) and bake for another 25–30 minutes, or until the pastry is golden brown.
- Flip the tart: Let the tart cool for 5 minutes, then carefully flip it onto a serving plate.
- Caramelize the apples (if needed): If the apples aren’t caramelized enough, put the tart on the top rack of the oven at 200°C (400°F) for 5 more minutes. Watch carefully so it doesn’t burn.
- Serve: Enjoy your Tarte Tatin warm, with a scoop of vanilla ice cream or a drizzle of custard. Simple and delicious!
Che buona!! Da fare subito!