Tarte Tatin: A Timeless Classic of French Pastry
If you are a pastry lover, Tarte Tatin is a true invitation to indulgence. Both simple and refined, it offers a perfect blend between the tartness of apples and the sweetness of caramel. Discover its history, the complete recipe, and how the Gastronomy and Wine program can help you explore this specialty while learning French in France.
The History of Tarte Tatin
Tarte Tatin was invented in the 1880s — by accident, according to legend. The Tatin sisters, Stéphanie and Caroline, ran a hotel-restaurant in Lamotte-Beuvron, a small village in the heart of Sologne. One day, while preparing an apple tart, Stéphanie forgot to put the dough at the bottom of the mold before caramelizing the apples. In a panic, she placed the dough on top and put everything in the oven. When it came out, the result was surprising: an upside-down tart — but incredibly delicious.
This dessert quickly became a staple of gourmet menus, and to this day, it makes sweet lovers' mouths water.
Ingredients of the Tarte Tatin
- 250g of flour
- 75g of sugar
- 125g of butter
- 1 egg yolk
- 1 pinch of salt
- 5cl of water
- 2kg of apples
- 150g of sugar
- 40g of butter
The secret of the Tarte Tatin lies in the caramel cooking, which gives all its richness to the dessert, and in the apple selection, which must be firm enough to hold during baking.
In a bowl, mix the flour, sugar, salt, and butter cut into small cubes. Work the dough with your fingertips to get a crumbly texture (this is called "sabler" in French). Then add the egg yolk and mix again. Gradually add water until the dough forms. Knead it lightly on a work surface to get a smooth dough.
Roll out the dough between two sheets of parchment paper to a thickness of about 4 mm. Chill for about 30 minutes so it firms up slightly.
Peel and core the apples, then cut them into quarters. Heat a pan with butter and add the apple quarters. Sprinkle with sugar and let the apples caramelize over medium heat until golden.
In a tart pan, melt the 150g of sugar over low heat until a golden caramel forms. Add the butter pieces to the hot caramel and stir gently to incorporate.
Arrange the caramelized apple quarters in the pan in a circular pattern, then cover with the chilled dough. Tuck the dough edges inside the mold.
Bake in a preheated oven at 180°C (thermostat 6) for about 30 to 40 minutes, until the crust is golden and well-cooked.
Let the tart cool for a few minutes before unmolding. Use a plate slightly larger than the mold to carefully flip the tart, so all the caramelized apples stay on top.
If you dream of discovering French cuisine while improving your language skills, the
Gastronomy and Wine program is made for you. This program allows
international adults to
learn French in France while immersing themselves in the country’s gastronomic culture.
In addition to
learning French, you’ll explore authentic French flavors, discover iconic recipes like the Tarte Tatin, and understand the nuances of food and wine pairings. This program is designed to offer full immersion in French culture and provide a unique culinary experience.
Whether you are passionate about cooking or simply curious, the
Gastronomy and Wine program offers interactive classes, cooking workshops, and vineyard tours to deepen your knowledge while improving your French.
