Tarte Tatin
Flaky puff pastry, soft caramelized apples with slightly chewy edges, and a buttery toffee sauce that’s perfect with vanilla ice cream — this is one of those desserts that feels like pure comfort.
The apples melt into a golden caramel, the pastry stays crisp underneath, and everything comes together beautifully in a glossy, amber glaze. A simple, deeply satisfying fall dessert.
I made this recently as a staff dessert at my restaurant and shared a bit of it on my Instagram story — so many of you asked for the recipe that I thought I’d write it out properly here. The apples cook slowly in butter and sugar until the caramel turns deep and fragrant, coating each piece in a rich, toffee-like syrup. Once flipped, the pastry stays light and crisp, soaking up just enough of that caramel to balance the fruit.
I like to brush the tart with warm toffee sauce right before serving to give it extra shine and pair it with a scoop of vanilla ice cream. The contrast of warm caramelized apples, buttery pastry, and cold, creamy ice cream is just divine — one of my favorite fall desserts to make.
Hope you give it a try!
Recipe for one 16cm pan.
Tarte Tatin:
40g unsalted butter, softened
40g sugar
5 apples (Braeburn, Jazz, or Pink Lady)
1 sheet puff pastry (4-5mm thick)
Peel, core, and halve the apples. Trim the edges lightly with a knife to round them. Place the halves on a tray and refrigerate uncovered overnight to dry the surface slightly. If your puff pastry is frozen, thaw it in the refrigerator overnight.
The next day, cut the puff pastry sheet into 16cm rounds using a plate or ring cutter. Keep the discs chilled until ready to use.
Mix the butter and sugar until smooth, then spread it evenly over the bottom of your 16 cm pan in a uniform layer. (A copper pan gives the best caramelization if you have one.)
Arrange seven apple halves around the edge and two in the center, depending on size. Press them down slightly so they sit flat in the butter-sugar mixture.
Set the pan over low heat. Let the butter and sugar melt slowly, swirling occasionally but not stirring. Cook until the mixture turns slightly pale and bubbly, and the butter and sugar emulsify, about 8 minutes.
Remove from the heat. Lay the chilled puff pastry disc over the apples and tuck the edges in with a palette knife.
Bake at 180°C for 50-55 minutes, until the pastry is deeply golden and the caramel bubbles up in a rich amber color.
Let the tart rest for about 3 minutes, just until the bubbling subsides but the caramel is still fluid. Run a knife around the edge, place a plate on top, and invert in one smooth motion.
Brush the top of the apples with warm toffee sauce (recipe below) and serve warm with a scoop of vanilla ice cream, plus an extra drizzle of sauce if desired.
Toffee sauce (optional, for finishing):
110g sugar
50g unsalted butter
25g glucose syrup or corn syrup
55g whipping cream (1)
2.5g salt
115g whipping cream (2)
Place the sugar, butter, glucose, whipping cream (1), and salt in a saucepan and cook over medium heat, whisking often, until the mixture turns a deep caramel color (about 160°C).
Remove from the heat and gradually add whipping cream (2), whisking constantly. Blend with a hand blender, then strain. Gently warm before brushing over the tart or serving alongside.
