Tart Tatin- Apple pie upside-down

Yields: 6 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 40 Mins Total Time: 1 Hr 10 Mins

Hello foodies,

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The Tart Tatin is a classic of French baking. This upside-down apple tart was invented by mistake in 1898. Caroline and Stephanie Tatin owners of a little hotel in Lamotte-Beuvron created this recipe whilst being busy serving people for lunch. The legend says that one of the sisters was in a rush and forgot to produce the dessert. She peeled and throw the apples in the dish and start baking the tart but few minutes later she realised that she forgot to put the pastry at the bottom of the dish. So, she decided to put the pastry on top of the dish and keep baking the tart. Once the pastry looked cooked, she served the tart upside-down. People in the hotel gave the sisters many comments on how beautiful and delicious was this dessert. Tt became their signature dish and now a classic. The Tart Tatin was Born.

Since my cooking journey started in Normandy, where we grow many apples and the best Calvados, I was prone to make this tart weekly and sometimes daily. Hence, the reason I like to share my old recipe with you as it is a winner.

Happy Baking everyone. Let me know what you think. You can comment on this blog or under my video and subscribe here and on my you tube channel.

Subscribe to both to watch the videos and to get the full recipes and tips.

A Bientot.

Keep me as the apple of your eye; and hide me in the shallows of your mind. D. Mopin



0/11 Ingredients
Adjust Servings
    Sweet short Crust From the Pasture:
  • From the Pantry:
  • Can't bothered to make your Pastry???
  • The Sister's Tatin filling From the orchard:
  • From the Pantry:


0/30 Instructions
    Sweet Short Crust Pastry
  • Hi Everyone, I have posted a previous recipe and video about my sweet short crust pastry. This recipe is very well suited for this pie. 1 recipe will be perfect for this apple pie. You can prepare it on the day or few days in advance. If you running out of time or patience just use already made short crust pastry or even puff pastry..... It wont be the same but at least you are getting into baking which is very exciting.
  • 1. Sift your flour in a large bowl.
  • 2. Add the salt and sugar to the flour and mix it in.
  • 3. Dice the cold butter in small cubes.
  • 4. Crack the egg one by one in a separate bowl to avoid shell in the dough.
  • 5. Add the butter to the flour and with your fingertips squiz the butter and the flour together. Keep grabbing little pieces of butter and squiz it until it forms a sandy texture. This could take 5 minutes.
  • 6. Once it is becoming sandy rub the flour and butter together between your hands for another minutes.
  • 7. Create a well in the center and add the egg.
  • 8. Using one hand mix all ingredients together until it comes together as a ball. If your mixture does not combine well enough add few drops of cold water.
  • 9. Do not over work the pastry. If you have a bowl mixer equipment it is time to use it. Use the dough hook and work the dough until its nice and smooth. It should take 3 to 4 min with the spade attachment. Your dough should feel firm and breaking on the edge (the short texture of this pastry).
  • 10. Wrap your dough in plastic film and keep in the fridge to rest for 1 hour at least.
  • The Tatin Filling
  • Preheat your oven at 220c. 11. Prepare your tart tin, skillet, dish, with 20 g of soft butter and brush roughly the inside of the dish.
  • Mix together the the sugar and the cinnamon.
  • 12. Add the sugar to your tart dish and spread it all over the inside. It should stick to the butter.
  • 13. Leave your pastry on the bench to come back to room temperature. It will be easier to roll out.
  • 14. Meanwhile, peel and core your apples.
  • 15. Cut the apples in 8 portions (in half, then quarter, then half of the quarter).
  • 16. Place the apple inside the dish over lapping each other a little bit.
  • 17. Sprinkle the remaining sugar all over your apples
  • 18. Dice the butter in to little cubes and spread the cubes over your apples.
  • 19. Using a rolling pin and a bit of flour, dust your bench with flour and roll out your dough to 2-3 mm thin.
  • 20. With a small knife and with the help of a plate, bowl or template, cut a circle of dough of the size of the tart dish (here it is 20cm diameter).
  • Reserve the left over pastry for another occasion or freeze it.
  • Place the disk of short crust pastry over the apples and prick the top of the pastry with a fork. Let the tart rest for 30 min in the fridge.
  • 23. Bake the tart for 35-40 min. Let it cool down for 15 min
  • 24. Using a plate or serving dish, turn the apple tart upside down. Be careful to not burn yourself with caramelized sugar. Lift the tart dish and voila.
  • Bon Appetit



You can keep your short crust pastry in the fridge for up to 5 days or freezer up to 2 months.  In other word you can make it in advance.

Take the time to rest your pastry once made, and once rolled out prior baking. It will be easier to roll out and will avoid too much shrinkage.

You could use a puff pastry for it too. It is more difficult to make but the reward is grand.

Rush for time? You can use convenient pastries already made and even rolled out in the frozen section of your local grocery store.

Using a mixing bowl machine will make the dough much easier to make and a little faster.

If you like show time and strong Apple Brandy (Calvados) you can even flambé the tart a front of everyone.

Serve the tart warm or slightly reheated is the best. Best match is simple crème fraiche or thicken cream, vanilla ice-cream or apple sorbet.

Pair it with a sweet wine, a Champagne, sweet Riesling, cider, Pommeau or go hard core with a glass of Calvados.


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    1. Thank you Marty. It is nice to have you visiting my website. hope you will back to check it 🙂

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