Tart Tatin

  • 5 large firm apples (about 900 grams or 2 pounds)
  • 100 grams (3.5 ounces) sugar
  • 100 milliliters (3.4 fluid ounces) Calvados
  • Vanilla to taste
  • Cinnamon to taste
  • 50 grams (1.75 ounces) butter
  • 375 grams (13.25 ounces) ready-made puff pastry


  • 21 cm (8.3 inch) diameter mold

    A perfect size to ensure your tart retains its shape while cooking; non-stick molds work best.

  • Peeler

    Makes peeling the pears a breeze; a sharp blade will help you get the job done quickly.

  • Frying pan

    An essential for making the caramel; choose one with a thick bottom to avoid burning the sugar.

  • Rolling pin

    Useful for rolling out the puff pastry; make sure it’s evenly rolled out to ensure even cooking.

  • Baking dish

    To transfer the tart into the oven; a dish that evenly distributes heat will yield the best results.


Step 1

1. Preheat your oven to 392°F (200°C).

Step 2

2. Peel and quarter the apples. Remove the cores and set the apples aside. Tip: Try to choose apples of a similar size for even cooking.

Step 3

3. Heat 100 grams (3.5 ounces) of sugar and 100 milliliters (3.4 fluid ounces) of Calvados in a frying pan over medium heat. Once the mixture starts to caramelize, add vanilla and cinnamon to your taste. Tip: Keep a close eye on the caramel to avoid burning it.

Step 4

4. Add 50 grams (1.75 ounces) of butter to the caramel and stir until melted.

Step 5

5. Place the apple quarters into the caramel. Reduce the heat and simmer, occasionally drizzling the apples with caramel, for 5 to 10 minutes until they soften but still hold their shape. Tip: Arrange the apples snugly to ensure they cook evenly.

Step 6

6. Transfer the caramelized apples to a 21 cm (8.3 inch) baking dish, arranging them tightly together. Drizzle with any remaining caramel from the pan.

Step 7

7. Roll out the puff pastry to about 5 mm (0.2 inches) thickness and cut it into a disk slightly larger than your baking dish (approximately 23 cm or 9 inches in diameter). Gently place the dough over the apples and tuck the edges down the sides of the dish. Tip: Prick the pastry a few times with a fork to allow steam to escape.

Step 8

8. Bake in the preheated oven for 30 to 40 minutes, or until the puff pastry is golden brown.

Step 9

9. Remove the tart from the oven and let it cool for 5 to 10 minutes. Run a knife around the edge to loosen it, place a large serving dish on top, and carefully invert the tart.

Step 10

10. Serve warm, optionally with a scoop of vanilla ice cream. Tip: The tart is delicious on its own, but ice cream adds a wonderful contrast in temperature and flavor.


The moment this Tart Tatin hits the table, your guests will be captivated by its stunning appearance and tantalizing aroma. Serve it warm, ideally straight out of the oven, to showcase the buttery, flaky layers of puff pastry and the luscious caramel sauce. Pair it with a scoop of velvety vanilla ice cream if you manage to resist devouring it immediately. For a touch of sophistication, drizzle a bit of homemade whipped cream flavored with a hint of cinnamon on top. Want to elevate your plating? Garnish with fresh mint leaves or a sprinkle of powdered sugar for a picture-perfect presentation that's social media ready. Not just a dessert, this Tart Tatin also makes a delightful brunch centerpiece. Serve it alongside fresh fruit, assorted cheeses, and a pot of hot coffee for a sweet start to your day. Believe us, your guests will be talking about this culinary masterpiece for weeks!


For a gluten-free alternative, substitute the ready-made puff pastry with a gluten-free puff pastry available at many specialty stores. Follow the same steps, making sure your gluten-free dough is rolled to the recommended thickness. To create a vegan version, use a butter substitute like vegan margarine and opt for a vegan puff pastry. Substitute the caramel with a combination of sugar and coconut cream to achieve a similar rich flavor. You'll still get that luscious, caramelized goodness with a delightful crunch.


  • How do I prevent my puff pastry from becoming soggy?

    Make sure your pears are caramelized properly and not overly juicy. Overcooking the caramel can also help absorb excess moisture.

  • What type of pears work best for this recipe?

    Firm varieties like Bosc or Bartlett hold up well during cooking and maintain their shape better.

  • Can I prepare Tart Tatin in advance?

    Yes, you can prepare the caramelized pears in advance and assemble the tart just before baking. This way, you get freshly baked puff pastry every time.

  • Is there an alcohol-free version?

    Absolutely, you can skip the calvados and opt for apple juice or simply use water for the caramelization process.

  • How can I ensure an even caramel layer?

    Stirring constantly while making the caramel and making sure the sugar melts uniformly will give you the best results.

  • What's the best way to flip the tart over without breaking it?

    Let it cool for 5-10 minutes and run a knife around the edges first. Use a plate larger than the tart and in one confident motion, flip it swiftly but gently.

Nutrition facts

Recipe Yield:8 servings
Calories:approximately 325 calories per serving
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:40g
Total Sugars:20g