Tarte Tatin

Tarte Tatin

I would like you to try this tarte tatin at least once.

Ingredients: about 10 servings

Pâte à foncer (pastry dough)
300 g
Apples (I used Jonathan apples)
Unsalted butter
100 g
Brown sugar
100 g
Whole vanilla bean
1 pod
Cinnamon (powder)
1 g
Butter and granulated sugar (for the mold)
as needed


1. Cut the apples in halves, peel, and remove the cores.
2. Put the brown sugar in a frying pan to dissolve, and heat until it caramelizes.
3. Next, add the butter after bringing it to room temperature, while stirring constantly until it emulsifies.
4. Add the apples from Step 1 to the frying pan and sauté while shaking the pan.
5. Simmer over low heat until the apples are evenly coated in the caramel, and once the apples start to produce moisture, increase the heat to medium.
6. Cook until all of the moisture from the apples evaporates, taking care not to burn them. Set them aside to cool.
7. Place the apples on a cooling rack to drain any excess moisture.
8. Grease a 18 cm diameter mold with butter, sprinkle on the granulated sugar, and put the whole vanilla bean pod in the center of the mold.
9. Arrange the apples from Step 7 in the mold from Step 8 vertically without leaving any gaps, then bake at 200°C for 20 minutes.
10. Remove the apples from the oven, stuff the leftover apples from Step 7 into the gaps, and bake for another 10 minutes.
11. Remove from the oven, and once it cools down, flatten out the surface with a palette knife by pushing down on the apples. Drain any excess moisture and let it chill completely in the refrigerator.
12. Roll out the pâte à foncer (pastry dough) until 3 mm thick, cut out the dough with a 18 cm ring mold, and poke holes in the dough with a fork.
13. Lay the dough from Step 12 over the apples from Step 11, bake in the oven at 180°C for 25-30 minutes, and let it cool.
14. Flip it over, flatten out the surface, sprinkle on a generous amount of granulated sugar (not listed in the ingredients), and caramelize the surface using a caramelizer.
15. Repeat Step 14 three times to caramelize the apples further, and it's done.
16. Be sure to chill the tarte tatin completely before slicing. Refer to Recipe ID: 2079734 for the pâte à foncer (pastry dough).

Story Behind this Recipe

Although the steps are simple, tarte tatin is quite difficult to make. But, I modified the recipe into simple steps so that anyone can create a delicious tarte tatin.