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Classic French Apple Tarte Tatin

By Deborah L Melian

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This Classic French Apple Tarte Tatin is made with crisp apples, spicy cinnamon surrounded in a rich puff pastry using refrigerated crescent dough.

Classic French Apple Tarte Tatin - tarte ready to eat

This recipe for a classic French Apple Tarte Tatin is rich and delicious as it gets. It’s made with simple ingredients, along with a premade refrigerated puff pastry – think refrigerated crescent. Best of all, this dessert is ready in under 35 minutes. Perfect for any occasion.

If you’ve never heard of Tarte Tatin, you’re not alone. It is, however, a very old recipe that was created by the Tatin Sisters in the 1800’s, that came about when they forgot about their caramelized apples that were cooking. Smart and culinary savvy ladies as they were, they popped a pastry top on the apples, threw it in the hot oven and baked it. Whola! Apple Tarte Tatin.

My version, is similar but with a few simple modern twists, that makes this 21st century recipe so quick and easy to assemble.

The secret is the puff pastry. I use premade crescent dough crust (think Pillsbury). I like it because when it’s baked the top–inverted to become the bottom crust–is thick and rich and pairs well with the cinnamon fried caramelized apples.

Serve it up with homemade whipped topping and a caramel drizzle or eat it plain. Either way, it’ll become your new family favorite dessert recipe.

RELATED: Apple Pineapple Upside Down Cake

How to Make Your Own Classic French Apple Tarte Tatin (Photo Tutorial)

Start by preheating your oven to 400 degrees F.

Then in a high-sided sauté pan or cast iron skillet, add the apples, cinnamon, sugar, water and butter. Cook until the apples are almost knife tender (you can stick a knife easily through fruit).

RELATED: Easy Fried Apples

Classic French Apple Tarte Tatin - fried apples

Be sure to pour off most of the extra liquid, leaving behind just enough liquid to coat the bottom.

Moving on, place the crescent dough over the apples and tuck under the edges. Then, sprinkle on Sugar in the Raw.

Classic French Apple Tarte Tatin - tuck pastry dough

Sprinkle top with granulated sugar or Sugar in the Raw (preferred).

Classic French Apple Tarte Tatin - sugared top

Time to put your Apple Tarte Tatin in the oven to bake until the crust is golden brown.

Then remove it from the oven and let cool for five minutes.

Classic French Apple Tarte Tatin - golden brown top

After it has cooled a bit, run a knife around the edge of the tart and have a large plate at the ready for flipping.

Classic French Apple Tarte Tatin - time to flip tarte

And…carefully, invert the pan onto the plate.

Classic French Apple Tarte Tatin - flipped tarte

You’ll want to let the Apple Tarte Tatin rest for another five minutes to allow the juices to flow through.

Finally, slice. Serve. Enjoy!

Classic French Apple Tarte Tatin Recipe with Puff Pastry featured on Wisconsin Homemaker

For more delicious fruit inspired desserts, be sure to check out Wisconsin Homemaker’s Recipe Section.

Classic French Apple Tarte Tatin Recipe with Puff Pastry found on Wisconsin Homemaker
Classic French Apple Tarte Tatin Recipe with Puff Pastry featured on Wisconsin Homemaker
Print Recipe
5 from 2 votes

Classic French Apple Tarte Tatin Recipe

This Classic French Apple Tarte Tatin recipe is made with crisp apples, spicy cinnamon surrounded in a rich puff pastry, using refrigerated crescent dough.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Desserts
Cuisine: French
Keyword: 35-minutes-or-less, apple cake, apple dessert, apple pie, apples, fall dessert, fruit dessert
Servings: 8 servings
Calories: 200kcal
Author: Deborah L Melian

Ingredients

  • 1 Pillsbury Crescent Dough whole sheet
  • 4 tbsp butter unsalted
  • 3/4 cup sugar
  • 1 tbsp cinnamon
  • 1 cup water
  • 4 apples peeled, cored and sliced into wedges
  • 2 tbsp sugar in the raw
  • 1 tbsp flour

Instructions

  • Preheat oven to 400 degrees F.
  • In a high-sided fry pan, add the apples, cinnamon, sugar, water and butter.
  • Cook until the apples are almost knife tender (you can stick a knife easily through fruit).
  • Pour off most of extra liquid, leaving behind just enough liquid to coat the bottom.
  • Place crescent dough over the apples and tuck under the edges.
  • Sprinkle on Sugar in the Raw.
  • Place in oven to bake until crust is golden brown.
  • Remove from oven and let cool for five minutes.
  • Run a knife around the edge of the tart.
  • Carefully, invert pan onto a plate.
  • Let Apple Tart Tatin rest for another five minutes.
  • Slice. Serve. Enjoy!

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 37g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 81mg | Potassium: 97mg | Fiber: 2g | Sugar: 31g | Vitamin A: 225IU | Vitamin C: 4.2mg | Calcium: 17mg | Iron: 0.3mg

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DISCLAIMER: Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. She also is a participant in Google AdSense Affiliate program. 


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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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***Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate she earns from qualifying purchases. She also is a participant in Google AdSense Affiliate program.***

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