Tarte Tatin – The most underrated French dessert!

France is known for its rich culinary heritage, with many iconic dishes that have gained international fame. While some French dishes are widely celebrated, there are a few lesser-known culinary gems that deserve more recognition. One such underrated food in France is “Tarte Tatin.”

Tarte Tatin is a classic French dessert that originated in the late 19th century. It is essentially an upside-down caramelized apple tart. The story behind its creation is quite charming: Legend has it that the Tatin sisters, who ran a hotel in the French town of Lamotte-Beuvron, accidentally inverted an apple tart during the cooking process. Rather than discarding it, they decided to serve it as is, and it turned out to be a delicious success.

The Tarte Tatin consists of caramelized apples baked under a buttery pastry crust. The apples are first caramelized in a pan with sugar and butter until they become golden and luscious. Then, a pastry dough is placed on top of the caramelized apples, and the whole thing is baked until the pastry is golden brown and crisp. When the tart is done, it is inverted onto a serving plate so that the caramelized apples are on top.

Now if this made you want to try it, here is how to do it.

The Classic recipe for Tarte Tatin:


  • 6 to 8 apples (such as Granny Smith or Golden Delicious)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 sheet of puff pastry (store-bought or homemade)
  • A pinch of salt


  1. Preheat your oven to 375°F (190°C).
  2. Peel, core, and slice the apples into quarters. Set them aside.
  3. In an oven-safe skillet or a Tarte Tatin dish, melt the butter over medium heat. Add the sugar and cook, stirring occasionally, until the sugar has dissolved and turns amber in color. Be careful not to burn the caramel.
  4. Arrange the apple quarters, rounded side down, in a circular pattern on top of the caramel. Fill the entire skillet/dish with the apples.
  5. Place the skillet/dish on the stovetop over medium heat and cook for about 15 minutes, allowing the apples to soften slightly and the caramel to continue to develop.
  6. While the apples are cooking, roll out the puff pastry sheet to fit the size of the skillet/dish.
  7. Once the apples have cooked, remove the skillet/dish from the heat. Carefully place the puff pastry over the apples, tucking in the edges to seal them inside the skillet/dish.
  8. Transfer the skillet/dish to the preheated oven and bake for about 25 to 30 minutes, or until the pastry is golden brown and crisp.
  9. Remove the skillet/dish from the oven and let it cool for a few minutes. Then, place a serving plate or a platter on top of the skillet/dish and carefully invert it to release the Tarte Tatin. Be cautious, as the caramel may still be hot.
  10. Serve the Tarte Tatin warm, allowing the caramel and apples to shine. It pairs wonderfully with a scoop of vanilla ice cream, whipped cream, or crème fraîche.

Enjoy this delicious classic French dessert with its rich caramelized apples and buttery pastry crust!

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