Tarte Tatin: the upside-down cake that conquered France

A legendary mistake

Like many iconic recipes, the tarte Tatin was born from a mistake.
It was the late 19th century, in the Sologne countryside, south of the Loire. Sisters Stéphanie and Caroline Tatin ran a small hotel.
One day, Stéphanie, distracted or running late, forgot to put the pastry under the apples, baked them like that, then tried to save the dessert by placing the pastry on top… and flipping it over after baking.
Thus was born France’s most famous upside-down apple pie.

But behind the simplicity of the gesture, there's a truth: when the ingredients are good, even a mistake can become brilliant.

Original Tarte Tatin recipe

Ingredients (for 6–8 people, 24–26 cm springform pan)

For the filling:

• 6 Reinettes or Canada apples (firm texture, slightly tart)
• 100 g butter (preferably French)
• 150 g granulated sugar
• 1 pinch fleur de sel

For the shortcrust pastry (homemade):

• 200 g all-purpose flour
• 100 g cold butter, cubed
• 1 pinch of salt
• 3 tablespoons cold water

Preparation

1. Prepare the shortcrust pastry

• In a large bowl, rub the flour with the cold butter until you have a crumbly mixture.
• Add a pinch of salt and the water little by little until the dough comes together.
• Form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

2. Prepare the caramel

• In a cast iron skillet or oven-safe pan that can also be used on the stove (24–26 cm diameter), combine the sugar with 2 tablespoons of water.
• Cook over medium heat without stirring until you get a dark blonde caramel.
• Remove from heat and add the cubed butter (be careful of splashes), stirring quickly.
• Add a pinch of fleur de sel.

3. Arrange the apples

• Peel and cut the apples in half or in quarters (without making them too thin).
• Arrange them in the caramel with the convex side facing the bottom of the pan. They should be very tightly packed, even overlapping: they will shrink during cooking.

4. Cook the apples on the stove

• Return the pan to medium-low heat and cook for 10–15 minutes, until the apples begin to cook and the caramel bubbles at the edges.

5. Roll out the pastry

• Roll out the shortcrust pastry into a disc slightly larger than the pan.
• Place it over the apples, tucking the edges in along the circumference (like a tight-fitting lid).
• Prick lightly with a fork.

6. Baking in the oven

• Bake in a static oven at 180°C for 30–35 minutes, until the pastry is golden brown and dry.

7. Unmolding the tarte Tatin

• Let it rest for 5 minutes at most.
• Place a serving plate over the pan and flip it over decisively (be careful of the hot caramel).

How to serve it

Tarte Tatin is served warm, on its own or accompanied by:

• a crème fraîche
• a scoop of Bourbon vanilla ice cream
• a sprinkle of cinnamon

The contrast of hot/cold, sweet/sour, soft/crispy is what makes this dessert seemingly simple, yet always surprising.

An extra tip from Papillon Gourmet

• Use apples that are not too sweet and hold their shape when cooked (Reinettes, Canada, organic Golden Delicious): apples with acidity and firmness when cooked are needed.
• The caramel should be dark, almost bitter: that's what gives it depth.
• A cast iron skillet is best, but a thick-bottomed stainless steel cake tin also works (no silicone).
• Choose quality butter, preferably French or artisanal Italian cream-top butter.
• And, if you're daring, flame the caramel with a few drops of Calvados before adding the apples.

Why we love it

Because it is rustic yet elegant, simple yet profound. Because it carries a story of countryside and family.
And because it is one of those desserts that can make everyone happy, without ever getting tiring.