Tarte Tatin Recipe - Allrecipes.com
Tarte Tatin Recipe

Tarte Tatin

Recipe by  

"Butter, sugar, apples, and flaky pastry create sinful bliss. Be sure to line your springform pan with foil to catch the drips!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch tart Change Servings
  • PREP

    20 mins
  • COOK

    1 min

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips.
  2. Spread butter evenly into a 9 inch springform pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.
  3. Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom of pan and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2004

My family really liked this recipe. The first time I made it, I used a springform pan, and despite lining it with foil, I still had seepage onto my baking tray. The second time I made it I used a 9 inch cake pan. I lined the inside of the pan with nonstick aluminum foil and trimmed the excess to 3 inches above the height of the pan. There was no seepage and the tart removed easily from the pan. I also added some cinnamon and nutmeg for extra flavor. All in all an easy recipe to prepare and quite delicious. Thanks for sharing.

Most Helpful Critical Review
Oct 29, 2008

The taste of this tart was good, but certainly not what I would call "sinful". A few spices (such as cinnamon and nutmeg) are needed in this... Also, DO NOT put this in a springform pan, because it does not create "drips" in your oven. It creates an entire pool of melted butter and sugar that will stink up your entire house as it burns on the bottom of your oven! And I followed the directions (and then some) and put numerous sheets of foil under the pan in all directions, and it still leaked everywhere!!!!! Beware and use a tart pan or pie plate for this, but nothing with a removable bottom!!


10 Ratings

Oct 28, 2007

Thank you, Thaddeus for submitting your recipe, all the ones on the web are so complicated! My friend made this for my birthday, and then showed me how to do it, but I did not have a recipe for the pastry part and could not replicate what she showed me. I also needed the reminder for slicing the apples thinly...it makes a difference. So, let me share a tip about using an ovenproof saucepan. She melted the sugar on the stovetop in the same pan, until amber color and turned off the heat and turned the pan to coat the sides, and then layered the sliced and peeled apples, and topped with the pastry. No mess, no added butter, and when you fill the pan to the top with apples (took 5-6 apples) it's easy to flip over and comes out great! Fresh whipped cream is a great final touch!

Sep 27, 2008

Simple and delicious! I did add a little apple pie spice sprinkled on top before I added the apples. I will make it again. Thank you!

Sep 21, 2010

This was easy to make and a tasty recipe. I used a 9 inch cake pan and it worked perfectly. Like the other reviewers, I added some cinnamon, ginger and nutmeg to the sugar.

Aug 18, 2010

Needs more flavor as cinnamon, nutmeg, ginger, chunky nuts, etc... i did it with many more ingredients and taste great¡¡¡¡

Jan 05, 2009

Sorry, I followed the directions exactly as stated and it didn't turn out very good. Not anything like a real tarte tatin anyways...

Oct 20, 2009

My guests loved this tarte. It was so easy to make that I had my husband do it while I cooked the appetizers. Again, we did not use the springform pan, just a regular pie pan.


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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