An upside-down tart of caramelized apples baked under a flaky crust, then flipped to serve. A happy accident from the Tatin sisters that became a French classic.
Prep 20 min · Cook 45 min · Serves 8
Ingredients
Unsalted butter6 tbsp · 85 g
Sugar½ cup · 100 g
Apples4(peeled, cored, and sliced)
All-purpose flour1¼ cups · 160 g
Salt¼ tsp · 1 g
Unsalted butter (for crust)8 tbsp · 115 g(chilled and cut into small pieces)
Ice water4–6 tbsp · 60–90 ml
Egg wash1 egg(beaten with 1 tbsp water)
Instructions
Preheat the oven to 375°F (190°C).
In a 9-inch oven-safe skillet, melt the 6 tbsp butter and sugar over medium heat. Add the apple slices and cook, turning occasionally, until golden and caramelized, about 15 minutes. Arrange them snugly in the pan and remove from the heat.
Make the crust — in a bowl, whisk the flour and salt, then rub in the chilled butter until the mixture resembles coarse sand. Add ice water a tablespoon at a time until the dough just comes together. Chill 15 minutes.
Roll the dough into a circle slightly larger than the skillet. Lay it over the apples and tuck the edges down inside the pan. Brush with egg wash and cut a few small steam vents.
Bake for 30 minutes, until the crust is golden and puffed.
Let it rest 5 minutes, then confidently invert onto a serving plate so the caramelized apples face up. Serve warm.
The trick everyone fears is the flip. Do it while the tart is still warm but
rested, in one committed motion, over the sink the first time if you're nervous.
Any apple that sticks, just lift back into place — no one will ever know.
The Chef's Touch A scoop of crème fraîche or vanilla ice cream is not optional in this house. Firm apples (Granny Smith, Honeycrisp) hold their shape best.
