Homemade Tarte Tatin from scratch

Homemade Tarte Tatin Recipe

A couple of weeks ago it was my SO’s 25th birthday and since we are all staying at home, we wanted to make something special. We decided to make a homemade tarte tatin recipe, all from scratch (puff pastry included!). It was really fun to make this together and the result was great. We had a huge tarte tatin for both of us and we thought it was going to take ages to finish it but… well, spoiler alert, we did not. But enough bla-bla, and more tarte tatin!

N’oubliez pas la recette en français, disponible tout en bas!


I am not a pastry expert, and I rarely make my own pastries. However as many people during this crazy stay-at-home period, I am trying to learn some methods and learn how to do these things. I made my first rough puff pastry for this tarte tatin following a recipe by the favor blender. It was really easy to follow so if you are like me, I’d suggest you check it out!

Now, for the rest of the ingredients we need:

  • 3 big golden apples
  • A lot of butter
  • An even larger amount of sugar
  • Some milk that is not featured in the picture but that we used later.
Homemade tarte tatin ingredients

How to make this homemade tarte tatin?


To begin preparing this amazing homemade tarte tatin, we shall get our apples ready. To do so, we cut them in big chunks (after we have peeled them) and we put them in a bowl with some sugar. We toss them around and we let them there, in that bowl, bathing with the sugar while we do the rest of the steps.

Caramel sauce

Ah, good old caramel sauce. I have seen many contestants of the great british bake off, master chef and any other cooking TV show out there, fail miserably at the art of making caramel sauce. I am not a fan of sugary things so I rarely decide to make some caramel sauce out of the blue. But, since it’s one of the components of this tarte, I couldn’t avoid making it.

The whole process is a bit long, your arm will get tired but it will come out well, trust me. First we melt the butter and then we start adding sugar. While we do all of this, remember, we are going to be constantly stirring, you are not going to stop that. You are going to stir while the sugar + butter becomes browner and browner and it starts to become harder and then it will bubble! and when it bubbles, you add the milk. Gently, while stirring we haven’t stopped that. And we continue to do so till it starts to turn into this harder mixture, kinda like a spreadable and then it’s good.

Assembling the homemade tarte tatin

Now that we have our caramel sauce, we will pour that into a tarte pan and then we will squeeze in those apples. They need to be really tight, it’s okay if you have to break some to fit in the holes, but it’s really important they are very tight, and close together. Then we roll out the pough pastry and cover the pan.

A tiny tip, try to put some of the dough inside the tart pan, not around. This happened in our first attempt and while the result was still good, it will be better and you’ll get a greater tarte tatin if you wrap it inside and not outside (This tip might seem logical but when you are so excited you are going to eat some tarte tatin, you don’t think logically).

The results of the homemade tarte tatin were truly truly truly great. I’m still thinking about it and I think we might do more of these things more often, even if we are more of a savory house type.

If you want to check out my other sugary recipes, you can check out my apple bread and my trio of fruit parfaits that I made back in 2019!

As per usual, I hope you all enjoy this recipe and if you try it out, don’t forget to tag @tofu_cado and show me the results!

Have a great weekend, and see you next time !

Homemade Tarte Tatin from scratch Recipe

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dessert
Servings: 1 tarte


Rough Puff Pastry (I followed this recipe : https://www.theflavorbender.com/quick-easy-rough-puff-pastry/)

    Tarte Tatin

    • 3 big golden apples Cut into big chunks
    • 1 and 1/4 cups white sugar
    • 1/4 cup unsalted butter Plus some extra to grease the tart pan
    • 1/4 cup milk


    • Cut the apples, and cut them in big chunks. In a bowl, toss them and add some sugar (1/4 cup). Let to rest for around 15 to 30 minutes while we prepare the caramel.
    • Pre-heat the oven at 205ºC.
    • In a pot, melt the butter and gently add the remaining sugar. Stir continuously.
    • The sugar will start bubbling at some point, continue stirring then add the milk. Continue stirring until the caramel reaches a much harder, texture, kinda like a spreadable.
    • Pour the caramel into an already greased tart pan, and then place the apples on top, arranging them as you want (we tried to do a pattern but then we were too excited and just made them all fit in).
    • Roll out the puff pastry and cover your pan. Tuck in the pastry inside the pan and then make a hole with the help of a knife in the middle of the pastry.
    • Place inside a previously heated oven (205ºC) for around 30 to 40 minutes. Take out of the oven when the pastry is cooked and looks brownish.
    • To plate it, place a large enough plate on top. Hold the pan and plate together with a hand towel and then flip it carefully. It's okay if some caramel spills, there will plenty more left. Lift the pan and ta-da. It's there!
    • Enjoy it with some vanilla ice-cream or just plain. You choose!

    Tarte tatin fait maison – Recette en français


    Pour la pâte feuilleté : J’ai suivi cette recette ici : https://www.theflavorbender.com/quick-easy-rough-puff-pastry/
    Tarte Tatin
    • 3 pommes golden coupés en gros morceaux
    • 250g sucre blanc
    • 50g beurre doux
    • 60ml lai


    • Couper les pommes en gros morceaux. Dans un bol, mélanger les pommes avec un peu de sucre (50g). Laisser reposer pendant 15-30 minutes pendant qu’on prépare le caramel.
    • Préchauffer le four à 205ºC
    • Dans une casserole, chauffer du beurre et quand c’est bien fondu, ajouter du sucre très doucement. Remuer sans arrêter pour bien s’assurer que le caramel ne brûle pas.
    • Le sucre commencera à bouillonner, on continue à remuer, non-stop. Puis on ajoute un petit peu de lait. On continue à remuer jusqu’au point la sauce de caramel commence à solidifier, à prendre une texture de crème à tartiner.
    • Verser la sauce de caramel dans un moûle à tarte, puis mettre les pommes au-dessus. Essayer de mettre les pommes très serrées.
    • Sortir la pâté feuilletée, et on la roule jusqu’à obtenir la taille de notre moûle (un peu plus). Couvrir le moûle, on fait rentrer un peu la pâté dans le moûle et on fait un petit trou au milieu de la pâte.
    • Mettre la tarte dans le four et faire cuire pendant 30 – 40 minutes.
    • Pour servir la tarte tatin, faut tourner le moûle. Mettre une assiette qui couvre parfaitement le moûle et avec un torchon (pour éviter de se brûler), nous retournons le moûle. C’est possible qu’un peu de caramel va ressortir, mais cela n’est pas grave. On enleve le moûle et ta-da!
    • À deguster avec de la glace à vanille ou toute seule! Votre choix.

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