A foolproof Tarte Tatin recipe that makes a quick and easy dessert. These individual apple tarts are ready in 20 minutes and take zero skill, but taste just as good as the real thing! We add maple syrup and cinnamon sugar which work so well with the apples on top of crunchy, flaky puff pastry.
This is a quick Tarte Tatin recipe without making caramel, we simply put everything into a shallow Yorkshire Pudding tin (or other similar cake tin) and it goes straight into the oven. Which makes it a pretty foolproof Tarte Tatin recipe!
What is Tarte Tatin?
Tarte Tatin is a French apple tart with puff pastry named for the Tatin sisters who invented the recipe and served it in their hotel. It is traditionally made with apples or other fruit like pears or apricots but there are savoury versions too. The original recipe involves making a caramel first, then adding apples and a piece of puff pastry on top before baking in the oven. It is flipped over after baking to reveal sticky caramelised apples on top of a crisp puff pastry base.
A foolproof Tarte Tatin makes an easy elegant dinner party dessert as you can prepare it ahead of time and then simply put it in the oven 15 minutes before you want to serve. Apples are in season from summer into autumn but our homegrown apples last into winter when stored correctly in a cool place. Meaning I get to enjoy apple desserts for a huge part of the year!
Love puff pastry? Try this salmon en croute with dill cream sauce.
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Ingredients
Here is what you will need to make a foolproof Tarte Tatin.
- Apples
The best apples for a Tarte Tatin are crisp and sweet varieties that have some acidity, like Braeburn apples.
- Ready-made all butter puff pastry sheet
Be sure to buy the 'all butter' puff pastry sheets, it really does make all the difference.
- Ground cinnamon
- Powdered sugar/icing sugar
We mix the cinnamon and powdered sugar together to lightly coat the buttered tray. it seasons the dish and helps promote caramelisation.
- Brown caster sugar
You can use white sugar if you prefer, but brown sugar helps to give a rich caramel taste.
- Maple syrup
As we don't make a caramel, the maple syrup gives a sweet sticky texture whilst also being a great flavour combination with the apples and cinnamon.
- Butter
See the recipe card for quantities.
Instructions
Pre-heat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
Generously grease the tray with butter, ensuring the sides and base are covered.
Mix the ground cinnamon and powdered sugar together and place into a fine mesh sieve. Dust over the tray ensuring the butter is covered in a fine coating of cinnamon sugar.
Sprinkle the brown sugar into the base of the tray, then drizzle the maple syrup on top.
Quarter and core the apple, then slice into thin pieces.
Lay the apples into the tray in a circular pattern (or however you like but try and keep them from stacking too much on top of each other).
Cut circles from the puff pastry sheet the size of the tray holes and lay them on top of the apples.
Bake the Tarte Tatin in the oven for 15 minutes until the puff pastry is golden brown on top and you can hear the apples bubbling.
Lay a flat tray on top of the puff pastry, and carefully flip them over.
Lift off the Yorkshire pudding tray (watch out, it will be hot) and your individual apple Tarte Tatin will be ready and waiting. If any are stubborn, careful prise out with a spatula.
Serve topped with a scoop of vanilla ice cream and an extra dusting of cinnamon.
Hint: I cut my ready-made puff pastry sheets with scissors, or if you have a cookie cutter the right size that is useful too!
Substitutions and variations
Here are some ways to change up this easy apple Tarte Tatin recipe to suit you.
- Fruit - try using pears instead.
- Honey - you could substitute the maple syrup for honey.
- Gluten-free - swap the puff pastry for a gluten-free version if you prefer.
For another fruity dessert that's easy to make ahead try this caramelised fig pavlova with cardamom cream.
Equipment
To make this foolproof Tarte Tatin you will need a non-stick Yorkshire Pudding tray (or similar) like this one. It needs to be shallow, around 1.5cm or half an inch deep but the size is up to you. I like to make this foolproof Tart Tatin as an individual dessert for a dinner party so a palm-sized serving is perfect.
You will also need a fine mesh sieve, a good kitchen knife (I use Robert Welch) and a chopping board.
Storage
Store any leftovers in a cool place and consume them within 2-3 days.
This apple Tarte Tatin is best made and eaten fresh but it can be frozen. Use it within one month and reheat from frozen, do not defrost first or the apples will go soggy.
Top tip
Don't slice the apples too thick or they won't cook in time, a thickness of 2mm is perfect.
Foolproof Tarte Tatin
Equipment
- 1 Yorkshire pudding tray or similar, with 4 shallow spaces that are around a palm-sized each.
- 1 fine mesh sieve
- 1 knife
- 1 Chopping board
Ingredients
- 1 large apple A sweet and crisp variety that also has acidity like Braeburn.
- 150 grams sheet of all butter puff pastry For ease, I use a store-bought sheet of puff pastry.
- 2 tablespoon butter
- 1 teaspoon ground cinnamon
- 1 teaspoon powdered sugar
- 1 tablespoon brown caster sugar
- 1 tablespoon maple syrup
Instructions
- Pre-heat the oven to 200 degrees Celsius/400 degrees Fahrenheit.
- Generously grease the tray with butter, ensuring the sides and base are covered.
- Mix the ground cinnamon and powdered sugar together and place them into a fine mesh sieve. Dust over the tray ensuring the butter is covered in a fine coating of cinnamon sugar.
- Sprinkle the brown sugar into the base of the tray, then drizzle the maple syrup on top.
- Quarter and core the apple, then slice it into thin pieces.
- Lay the apples into the tray in a circular pattern (or however you like but try and keep them from stacking too much on top of each other).
- Cut circles from the puff pastry sheet the size of the tray holes and lay them on top of the apples.
- Bake the Tarte Tatin in the oven for 15 minutes until the puff pastry is golden brown on top and you can hear the apples bubbling.
- Lay a flat tray on top of the puff pastry, and carefully flip them over.
- Lift off the Yorkshire pudding tray (watch out, it will be hot) and your individual apple Tarte Tatin will be ready and waiting. If any are stubborn, careful prise out with a spatula.
- Serve topped with a scoop of vanilla ice cream and an extra dusting of cinnamon.
Video
Nutrition
FAQ
The dessert Tarte Tatin originated in France and was created by the Tatin sisters.
Yes, you can freeze apple tarts and this Tarte Tatin will freeze well once it's been cooked. Wrap in tin foil and keep flat, then reheat from frozen until crisp before enjoying.
For apple Tarte Tatin you need apples that are crisp and sweet but with acidity. I use Braeburn apples in Tarte Tatin.
Judith says
So delicious! And very clear instructions too.
Shelby says
I love how simple this comes together and the maple syrup almost caramelizes! Delicious.
Lizzie says
Tasted just like the real thing! The best Tarte Tatin I’ve had in ages
Jess says
So easy to make and delicious
Andrea says
love this apple treat so much! the kids loved it and it's perfect for the fall
Natalie says
I love to find easy and quick dessert recipes! As a busy mom this will be our perfect fit, thanks!
Nancy says
Pinned to make this for thanksgiving weekend this Saturday!!
Katie says
Such a perfect fall treat! I am totally obsessed with these tartes!