Tarte Tatin

Sep 25, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Medium

A tarte tatin on a cake stand with one slice cut out and served on a small plate

This traditional French tarte tatin features caramelized apples cooked in vanilla-infused butter and sugar, topped with a crisp homemade pâte sucrée shortcrust pastry, then inverted for a glossy, tender finish.

Prep 40 min

Cook 55 min

Cooling 45 min

Total 2 hr 20 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

1 ¼ cups (150.0 g)all-purpose flour
¼ cup (30.0 g)confectioners' sugar
¼ tspfine sea salt
8.0 tbsp (113.0 g)cold unsalted butter, cubed and chilled, for pâte sucrée
1.0 largeegg yolk, for pâte sucrée
1.0 tsp (5.0 ml)pure vanilla extract, for pâte sucrée
1 ½ tbsp (22.0 ml)ice water, for pâte sucrée
6.0firm, tart apples (such as Granny Smith or Braeburn), peeled, cored, halved
¾ cup (150.0 g)granulated sugar, for caramel
4.0 tbsp (56.0 g)unsalted butter, diced, for caramel
1.0 tsp (5.0 ml)pure vanilla extract, for caramel

Make it at home

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Instructions

Make the pâte sucrée dough: In a large bowl, sift together the flour, confectioners' sugar, and salt. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs with some pea-sized pieces.
In a small bowl, whisk the egg yolk with vanilla extract. Add this to the flour mixture and gently mix to combine.
Add ice water, 1 tablespoon at a time, stirring lightly until the dough just comes together when pressed. Do not overwork.
Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the apples: Peel, core, and halve the apples. Set aside.
Preheat the oven to 375°F (190°C).
Make the caramel: In a 9-inch oven-safe skillet or tarte tatin pan, sprinkle the granulated sugar evenly over the bottom. Place over medium heat and let the sugar melt undisturbed until light amber in color. Swirl the pan gently to promote even melting but do not stir.
Remove pan from heat and carefully stir in the diced butter and vanilla extract until smooth and glossy. Return to medium heat if needed to dissolve butter completely.
Arrange the apple halves rounded side down in the caramel in a tight circular pattern, packing them close. Cook over medium heat for 10-12 minutes until the caramel bubbles and apples start to soften slightly.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to a circle about 11 inches (28 cm) in diameter, slightly larger than the pan.
Carefully lay the dough over the apples in the pan, tucking the edges down around the apple sides inside the pan.
Bake in the preheated oven for 35-40 minutes, until the pastry is golden brown and cooked through.
Remove from oven and let rest for 15 minutes. Then carefully invert a large plate over the skillet and flip the tart onto it to release the apples on top with the caramel.
Serve warm or at room temperature. Optionally, accompany with vanilla ice cream or whipped cream.

Tips

Keep the butter cold and handle the dough minimally to ensure a tender, crumbly pâte sucrée.
Use a firm, tart apple variety to hold shape and balance the caramel’s sweetness; Granny Smith works well.

Recipe FAQ

How long does it take to make tarte tatin?

Plan on 40 minutes of prep and 55 minutes of cooking, plus 45 minutes to chill and rest. The recipe makes 1 9-inch tart, about 8 servings.

How should I store tarte tatin?

Store leftover tarte tatin covered at room temperature for up to 2 days. Reheat gently in a low oven before serving to keep the pastry crisp.

Can I make tarte tatin ahead?

The pâte sucrée dough can be made and chilled up to 2 days ahead; bring it to room temperature before rolling.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract, for pâte sucrée (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

388 Calories / serving

18.2g Fat

56.1g Carbs

2.8g Protein

36.3g Sugar

Whole recipe (8 servings): ~3104 cal · 146g fat · 449g carbs · 22g protein · 290g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 388 calories

What it takes to burn one serving

Brisk walking 73 min·4.3 mi·~8550 steps
Walking uphill or incline treadmill 53 min·2.7 mi·~5300 steps
Moderate cycling 39 min·7.8 mi
Swimming laps 54 min
Jogging 38 min·3.2 mi·~6100 steps
Stair climbing 36 min·~3250 steps
Dancing 63 min
Bodyweight circuit training 39 min
Cleaning, errands, or playing with the dog 90 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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