Classic Apple Tart Tatin
Prep time
Cook time
Total time
Classic Apple Tart Tatin is the classic French upside down apple tart cooked in caramelized brown sugar. This is delicious, rustic dessert that will really wow the crowd!
Serves: 8-10 servings
  • 1 recipe Quick and Easy Flaky Pie Crust (see link in Notes)*
  • 2½ lbs. apples, peeled, cored, and either quartered, depending on size, or cut into 2" slices (I used a combination of Granny Smith and Pink Lady apples)
  • 6 tablespoons unsalted butter, divided
  • ¾ cup brown sugar, divided (you may substitute granulated sugar)
Fresh Vanilla Whipped Cream (optional)
  • ½ cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  1. Prepare the pie crust ahead, and form it into a flattened disk. Wrap it in plastic wrap and chill it a minimum of 30 minutes before rolling.
  2. Place 4 tablespoons of butter in the bottom of the skillet, and melt it over medium heat. Brush the bottom and sides of the skillet with the melted butter and remove from heat. Sprinkle evenly with ½ cup of the brown sugar.
  3. Pack as many apples as you can into the bottom of the skillet top sides down, and wedge any remaining apples over the top of them the way they fit best. Cover and place over high heat for about 5 minutes to caramelize the sugar. Keep a close eye on it and reduce the heat to medium high to prevent burning if necessary.
  4. Remove the lid and cook the apples an additional 10-15 minutes until the sugar is has caramelized completely and the apples have softened. Rearrange the apples in the pan as they shrink down. Remove from heat and preheat the oven to 350 degrees while you roll out the dough.
  5. Roll out the dough until it's large enough to cover the apples, cutting off any excess with a knife or kitchen shears. Tuck the edges of the crust into the sides and bake for 30 minutes, or until the crust is golden brown.
  6. Remove from heat and immediately invert onto a serving dish. If any apples stick to the bottom of the skillet, simply remove them and place them on the tart. Serve warm as-is, with ice cream, or whipped cream!
Prepare the whipped cream (optional)
  1. Place the cream in the bowl of a stand mixer fitted with the whisk attachment and beat at medium high speed. Sprinkle in the sugar and add the vanilla, continuing to beat until medium peaks form. Use the whisk attachment to manually whisk the cream until it's exactly the consistency you want it, if necessary.
  2. Enjoy!
*Recipe for Quick and Easy Flaky Pie Crust
This tart is best served right out of the oven, but if you bake it in advance, cook it over the stove top over medium heat just before serving to loosen up the sugars once again for successful flipping.
Recipe adapted slightly from Tante Marie Cooking School, San Francisco, CA.
Recipe by Flavor the Moments at