Classic French Apple Tarte Tatin

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

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.

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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).

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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.

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

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.

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.

And…carefully, invert the pan onto the plate.

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!

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