By Naomi
This iconic French dessert was created by happy accident at a hotel in the town of Lamotte-Beuvron, just south of the Loire Valley.
There are several conflicting stories about its origin. One legend says that one of the Tatin sisters, who was overworked in the hotel kitchen that day, started to make a traditional apple pie but left the apples cooking in butter and sugar for too long.
As it started to burn, she tried to rescue the dessert by putting the pastry base on top of the pan of apples, and quickly finishing it off by putting the whole pan in the oven.
She served the guests this upside-down tart, and it was so popular that a classic was born!
Ingredients
- 4–5 firm apples (like Granny Smith or Braeburn)
- 1 sheet of ready-made puff pastry
- ½ cup sugar
- ¼ cup unsalted butter
- A pinch of cinnamon (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and core the apples, then cut them into quarters.
- In an ovenproof skillet (cast iron is perfect), melt the butter and sugar together over medium heat until golden brown and bubbling (don’t stir—just swirl the pan).
- Add the apple quarters in a circular pattern. Cook for 10–15 minutes, flipping once, until they begin to soften and caramelize.
- Remove from heat and carefully place the puff pastry over the apples, tucking in the edges.
- Bake in the oven for 25–30 minutes, until the pastry is golden and puffed.
- Let it rest for 5 minutes, then invert onto a plate. Serve warm, with crème fraîche or vanilla ice cream.
Bon appétit!
