Ingredients
- 1 pâte feuillettée or pâte brisée
- 10–11 apples (Golden or similar)
- 150 g butter (demi-sel preferred)
- 150 g sugar
- 1 vanilla pod, cinnamon (optional)
- Apricot jam, for glazing
The tatin is served upside-down, so the caramel that coats the apples during baking becomes the top. The in-pan caramel method is the simplest: butter and sugar melt together directly in the oven-safe pan, the apples confit in the heat, and the pastry lid bakes over them. Pack the apples tightly — they shrink considerably.
Method
Caramel
- Melt butter in a heavy oven-safe pan (or tatin mould). Add sugar and cook, stirring, to a medium-amber caramel. Do not rush — burnt caramel is bitter.
Apples
- Peel, halve, and core the apples. Pack tightly into the caramel cut-side up — they shrink during cooking.
- Cook on the hob for 5–10 min until the apples begin to soften and confit in the caramel. They must be tender but not collapsing.
Bake
- Drape the pastry over the apples, tucking the edges in around the fruit. Pierce a small chimney in the centre.
- Bake at 180 °C for 45 min until the pastry is deep golden.
- Rest 5 min, then unmould while still hot — if it cools, the caramel sets and sticks. Brush with warm apricot jam.
Background
The tatin is served upside-down, so the caramel that coats the apples during baking becomes the top. Two sources are merged here: one uses a dry caramel made directly with butter and sugar in the pan; the other builds the caramel separately first. The in-pan method is simpler and recommended.
Packing the apples tightly is important — they shrink considerably and gaps become evident once unmoulded.
Mistakes I’ve Made
- Unmoulding too late. The caramel sets solid and the apples stick. Unmould while hot.
- Under-cooking the apples before baking. They don’t soften enough in the oven and taste raw.
- Pastry not tucked in properly. It lifts and the apples fall when unmoulded.
Sources
- Tarte Tatin #1 —
- Tarte Tatin #2 —