Tarte Tatin

Name: Tarte Tatin
Prep time: 15 min
Total time: 1 h 5 min
Yield: 10 serving(s)
Ingredients: 4 tbsp. salted butter, at room temperature; 1 c. sugar; Pinch of kosher salt; 1 vanilla bean, split and seeds scraped out, or 1 tablespoon vanilla bean paste; Juice of ½ lemon; 6 firm medium apples (such as Granny Smith or Honeycrisp), peeled, cored and quartered; 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed; Whipped cream, for serving

It's caramel apple perfection!

By Ree DrummondPublished: Nov 23, 2025

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kate sears

Yields:

10 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 5 mins

If there’s one dessert that’s as elegant as it is effortless, it’s the tarte Tatin—a stunning French upside-down apple tart that never fails to impress. I absolutely love how simple ingredients—apples, butter, sugar, and puff pastry—come together to create something so beautiful and downright irresistible. The apples caramelize in a rich, golden syrup right in the skillet, then bake under a buttery, flaky layer of puff pastry until perfectly crisp.

This version is my go-to, and it’s surprisingly easy to make at home. A touch of vanilla bean and lemon juice gives the caramel a bright, fragrant flavor, while firm apples like Granny Smith or Honeycrisp hold their shape as they bake. The result is a glossy, deeply caramelized apple tart with a buttery crunch in every bite.

Whether you’re serving it on the Thanksgiving dessert table alongside the pecan pie and chocolate pie, or bringing it to the church potluck, this tarte Tatin feels special every time. Just flip it onto a platter (the dramatic reveal is half the fun!) and serve it warm with a dollop of whipped cream. One bite of this golden, melt-in-your-mouth tart and you’ll see why the French have been making it for generations—it’s rustic, refined, and absolutely heavenly.

Do you need special equipment to make tarte Tatin?

Nope! Just an ovenproof skillet—cast iron or nonstick both work great. The whole tart is made and baked in the same pan.

What kind of apples are best for tarte Tatin?

Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn work best. They hold their shape while baking and balance well with the sweet caramel sauce.

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Ingredients

4 Tbsp.
salted butter, at room temperature
1 cup
sugar
Pinch of kosher salt
1
vanilla bean, split and seeds scraped out, or 1 tablespoon vanilla bean paste
Juice of ½ lemon
6
firm medium apples (such as Granny Smith or Honeycrisp), peeled, cored and quartered
1
sheet frozen puff pastry (from a 17.3-ounce package), thawed
Whipped cream, for serving

Directions

1. Step 1Preheat the oven to 425˚. Spread the butter on the bottom of a 12-inch ovenproof nonstick skillet. Mix the sugar, salt and vanilla seeds or paste in a medium bowl. Sprinkle the sugar mixture evenly over the butter and squeeze the lemon juice over the top.
2. Step 2Place the apple quarters cut-side up over the sugar. (Remember, the bottom will become the top, so make it look pretty!) Put the pan over medium-low heat and cook until the apples soften and the sugar caramelizes and just begins to turn amber, about 20 minutes.
3. Step 3While the apples are cooking, unfold the puff pastry and use a knife to cut a 12-inch circle, just big enough to fit over the top of the apples in the skillet. Refrigerate until ready to use.
4. Step 4When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer the pan to the oven and bake until the pastry is puffed and golden brown, about 15 minutes. Let cool just long enough for the caramel to set, 5 to 10 minutes (don’t wait too long or the tarte Tatin will stick to the pan). Quickly and carefully turn out the tarte Tatin onto a serving plate. Serve with whipped cream.