Caramelized overturned apple tart Tatin.

Apple Tarte Tatin

Fondant, caramelized, my tart tatin recipe is irresistible. It is also terribly easy to make with apples, sugar, and a good puff pastry.

I love this apple pie with caramel recipe, it's so tasty and doesn't require a lot of ingredients. This tart tatin recipe is also easy to make with the tips I am going to give you. This is not the original recipe, but I adapted it to make it quick and easy. I had already made a unique recipe with my apricot tarte tatin.

Today we are going to prepare two tarte tatin recipes, one with apples and the other with onions.


  • 100g caster sugar
  • 1kg of apple
  • One puff pastry
  • A few knobs of salted butter

Instructions for the apple tart tatin recipe

Peel and peel the apples, cut them in 4, then set aside them.

 In a frying pan, place the sugar, which will gradually melt first around the edges, then in the center, and lightly brown. No need to stir it, just a little while rotating the pan when it starts to melt thoroughly. Caramel doesn't like to be messy. When the caramel has a beautiful brown color, place the apple pieces on the caramel. Gently mix the apples with a wooden spoon. 

Cook for 10 minutes over shallow heat, turning the apples regularly. They should be soft without becoming a compote and keep a little texture. If the pieces are huge, the result will be even more beautiful for the apple tart tatin recipe.

Place parchment paper in the bottom of a pie pan. It will be used to turn the pie over and so that the apple pieces do not stick in the mold. Then put the apples on top by aligning them well and tightening them well for a beautiful rendering. I took a fork to take piece by piece and arrange them well. You can put a few pieces of salted butter for more indulgence and add a little salted caramel side.

Then put the puff pastry on the apples, folding the excess dough inwards to cover all the apples.

Put in the oven for 10 minutes while the puff pastry is cooked and crispy. Let cool and enjoy still lukewarm, 

it's just a treat. Be careful because the pie does not keep well, and the apple juice is transmitted in the dough, which becomes very marrow and not very tasty. My tart tatin recipe should be devoured to have a crispy dough and as tender apples as you want.

Onion tart tatin recipe

Onion Tarte Tatin


For 4 people

  • 1kg shallots
  • 1tbsp. olive oil
  • 20g Butter
  • 2tbsp. brown sugar
  • 1 sprig of thyme
  • 2tbsp. tablespoon balsamic vinegar
  • 1Puff pastry roll
  • Salt
  • Freshly ground pepper
  • Calories = Medium

Preparation steps for the Shallot tart tatin recipe
Peel the shallots and keep them whole. Brown them for 5 minutes over medium heat in a sauté pan with olive oil and butter, then powder with brown sugar, crumbled thyme and balsamic vinegar.

Salt and pepper and cook for another 5 minutes, stirring.

Then add 1 glass of water, cover and simmer over very low heat for 1 hour.

This time past, with a small very sharp knife, cut 4 discs of dough to the size of your individual tins or pie.

Pour the candied shallots and their cooking juices into the 4 non-stick moulds and place a disc of dough on each.

Slide into the preheated oven. 6/7 (200 ° C) for 25 to 30 minutes of cooking, until the dough is well puffed and golden.

Unmould by turning each tartlet on a plate so that the dough is found underneath.

Tips and advice for shallot Tarte tatin
Serve hot with a nice salad.

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