The Tatin Dish

French Dessert Classic

French desserts are loved worldwide for their simplicity and refined flavors. Tarte Tatin, an upside-down caramelized fruit tart, is both easy to make and exquisitely tasty.

Origin Story

Legend has it that Stéphanie Tatin invented the tarte Tatin by accident in her hotel kitchen in Lamotte-Beuvron, France. She overcooked apples in butter and sugar, then covered them with pastry and baked the whole pan upside-down. Guests adored the result, and the “upside-down tart” was born.

Benefits of the Emile Henry Tarte Tatin Set

• Cook and serve in the same 28 cm pan and lid—no extra dishes
• Durable FLAME® ceramic withstands up to 450 °C and moves from freezer to flame to table
• 30 % lighter than other ceramic cookware, crack- and scratch-resistant enamel finish
• Retains heat long after baking; dishwasher-safe

Pro Tips & Tricks

• Use firm apples (e.g., Cox’s Orange Pippin, Braeburn, Granny Smith)
• Slice fruit evenly—consider a mandoline or apple slicer
• Dry apple slices in the fridge, uncovered, to avoid soggy crust
• Caramelize over low heat and stir only by tilting the pan
• Add a splash of brandy or cognac for extra depth
• Let the tart rest 30 minutes before inverting to set the caramel

How to Make Perfect Pastry

• Keep all ingredients cold—chill flour and utensils if needed
• Cut butter into larger pieces for a flakier crust
• Fold the dough in thirds twice, chilling 30 minutes between folds
• Aim for a final thickness of about 2 cm

Classic Apple Tatin Recipe

Pastry Ingredients

• 250 g flour
• 175 g cold butter, cubed
• 5 g salt
• 50 ml cold water
• 1 egg yolk

Filling Ingredients

• 8 firm apples, quartered
• 170 g sugar
• 50 g butter, cubed

Method

1. Make pastry: rub flour, butter, and salt until crumbly. Add yolk and water, mix to a smooth dough, chill 1 hr.
2. Caramelize sugar over low heat in the Tatin pan, stir in butter off heat.
3. Pack apples tightly in the caramel, dome up.
4. Roll pastry to cover apples, tuck edges in.
5. Bake at 180 °C for 40 min; rest 10 min, then invert onto serving plate.

Savory & Other Variations

Beet & Goat Cheese Tatin

A colorful savory twist: roast beet slices in the same caramel base, top with aged goat cheese after baking.

Red Onion Tatin

• 3 kg red onions, halved and sliced
• 45 g butter, 3 tbsp olive oil
• 2 tbsp sugar, 4 tbsp balsamic vinegar
• Fresh thyme, salt & pepper

Sauté onions in butter and oil, add sugar and vinegar, cook slowly 30 min. Arrange in the pan, cover with pastry, bake 25 min at 180 °C, rest and invert.