How long does it take to make Tarte Tatin?
Butter and sugar in the bottom of a metal pan that can go on the stovetop, the fruit packed tightly, and puff pastry on top with its edges tucked in and a few holes in it; bake at 200°C (390°F) about half an hour, until the pastry is browned, and invert in one quick motion.
9 hr 3 minTotal
8 hr 18 minActive time
45 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Thaw the puff pastry in the fridge overnight | 8 hr |
| 2 | Preheat the oven to 200°C (390°F) | 12 min |
| 3 | Put the butter and sugar in an ovenproof pan and cook over medium heat | 5 min |
| 4 | Cut the apples into wedges and arrange them tightly, in circles, over the caramel | 3 min |
| 5 | Lay the pastry over the apples and tuck its edges in along the side of the pan | 3 min |
| 6 | Bake 30 minutes | 30 min |
| 7 | Let cool 10 minutes, set a serving plate over the pan and invert in one quick motion | 10 min |
How to Tell It's Done
- until pliable but still cold
- until a deep brown caramel forms
- until the pastry is puffed and browned
Tips
- Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
- Invert while the caramel is still hot and runny: cooled caramel glues the apples to the pan.
Common Mistakes
- Check by the cue (until…), not just the clock: every oven bakes a little differently.
More Ways
- Roll the pastry into a round slightly larger than the pan, bake at 190°C (375°F) 15–20 minutes until browned, press a serving plate on top and invert.
The full recipe: Tarte Tatin →
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