🍎 Tarte Tatin
Tarte Tatin is an upside-down apple tart: apple quarters are cooked in butter and sugar until deeply caramelised, covered with pastry and baked, then turned out so the glossy apples sit on top. The fruit is soft and sticky, the caramel rich, and the crust flaky. It is served warm, in wedges.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 6–7 firm apples, peeled, cored and quartered
- 120 g sugar
- 60 g butter
- 250 g ready-made puff or shortcrust pastry
Method
- Melt the sugar in a 24 cm ovenproof pan until it turns amber, then stir in the butter.
- Pack the apple quarters tightly into the caramel, rounded side down, and cook for 15 minutes.
- Cover with the rolled-out pastry, tucking the edges in around the apples.
- Bake at 200 °C for 25–30 minutes until the pastry is golden.
- Rest 5 minutes, then turn out onto a plate and serve warm.
How to make it lighter
- Cut 10 wedges instead of 8.
- Reduce the butter to 40 g; the caramel still sets.
- Serve it plain rather than with cream or ice cream.
History
The tart is named after the Tatin sisters, who ran a hotel in Lamotte-Beuvron in the late 19th century. The popular story says it was created by accident when one sister started the apples without the pastry, though versions of upside-down tarts existed before. It became famous in Paris in the early 20th century.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Tarte Tatin and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →