Classic French Tarte Tatin

Tarte Tartin

Tart Tatin, simple, plain, classic. This is what you will get on my blog today. Reason for it was a colleague of mine you gifted me with some home-grown apples. So then I thought, finally I have the chance to actually introduce this classic recipe here, even though I have been making it for a while already. This time I wanted to do it the really old-fashioned way, you know, with an oven-proof skillet, with apples, caramel and a pastry dough. Can you believe that classic tarte tartin actually only contains four ingredients: apples, sugar, butter, and flour?

Tarte TartinI decided to spice it up a little by adding a few fall spices, but I can assure you that the plain version is just as good. It is entirely up to you.

First I was unsure whether I should really publish these photos. Somehow the pastry was not as happy this time around. Do you see that it broke? But then I decided, what the heck, I don’t like pictures that are so super perfect and that are styled until there is no tomorrow. So I thought whatever you may think, I will simply post the result as it is, in all its imperfection. Because the tarte was delicious regardless. Tarte TartinI love tarte tartin, each part plays such an important role. You have the apples, of course, which are full of simple caramel and then they are wrapped in the most delicious pastry dough. Seriously, I could each tarte tartin everyday in fall.

Tarte TartinDon’t be intimidated by this classic recipe, you will see, it is much easer than you ever thought.

Classic French Tarte Tatin

Serves: One 30 cm ∅ oven-proof skillet
Cooking Time: 30min preparation + 20min of baking


  • Pastry Dough
  • 200 grams of all-purpose flour
  • 100 grams of cold butter
  • 30 grams of sugar
  • 1 egg yolk
  • Cold water, if necessary

  • Filling
  • 5-6 tart apples
  • 100 grams of regular sugar
  • 75 grams of butter at room temperature
  • 5-6 full cloves
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ground ginger



For the pastry dough place butter in cubes on flour and sugar and work into crumbs the size of peas. Add the egg yolk and work into a ball, if still too crumbly, add a little bit of cold water. Wrap in plastic wrap and chill for at least 30min in the fridge.


For the filling peel apples, quarter and take out cernel.


Place the sugar in an oven-proof skillet and melt at medium-high temperature. Once melted, add soft butter, wait again until melted, reduce heat to low, add the spices and place the apple slices in a circle in the middle. Simmer for about ten minutes.


Meanwhile preheat the oven to 180 degrees Celsius. Take out the pastry dough and roll out into a circle larger than your skillet. Place on top of the skillet, trim off sides and tuck the apples with it.


Bake for about 25min or until golden. Loosen edges with a knife and turn skillet upside down. Be sure to use a large plate for turning over, you may wish to take a baking sheet in the worst case. Serve immediately.


No idea what to do with the leftover egg whites? Check out see this blog post including how to freeze them properly.

Tarte Tartin

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