Tarte Tatin

The tarte tatin in the original French recipe is an apple dessert, which can be considered an alternative to the classic apple pie, made in this case with variations that make it crunchy and creamy at the same time. In fact, this dessert is often known as inverted apple pie or tatin cake.

Today this sweet is one of the most loved of all France. This is a quick recipe to prepare that can also be made in the variant with puff pastry.


  • 1 roll of pate brisée
  • 9 apples
  • 1 cup sugar
  • 1/3 cup butter


Peel the apples, deprive them of the petiole and internal seeds and then reduce them into segments or squares. Decide on the shape you want to give to your apples based on the final result you want to obtain.

At this point, prepare the cake tin in which you are going to place everything. Butter it well on the bottom and on the edges, and leave some tufts of butter on the bottom of the cake tin. Then add the sugar so as to completely cover the bottom. Leave only a couple of spoons aside because you will need them later.

Once the sugar is added to the cake pan, it is time to arrange the apple slices. Sprinkle the apples with the sugar you left aside and create a second layer of apples using all the apples at your disposal. At this point put the cake pan with sugar and apples in the oven until the apples start to caramelize on the surface.

Once this is done, leave it to cool slightly and spread the pate brisée. When the apples are lukewarm, arrange the pastry brisée on the apples turning the edges down so as to incorporate the apples perfectly and make sure that when you spill your cake this will look perfect.

Put it in the oven at 400°F for 15-20 minutes until the pastry brisée is cooked. When it starts to swell, lower the temperature to 375°F and continue cooking for another 10 minutes. Only then bake it and turn immediately the tarte tatin onto the serving dish on which you intend to serve it.

Tarte Tatin


Store the tarte tatin for one day at most. The ideal, however, is to consume it shortly after its preparation so as to be able to appreciate it better.

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