Tarte overturned born in Lamotte-Beuvron, Sologne, Tarte Tatin is one of the emblematic desserts of French cuisine. Founded, caramelized and rustic, it combines peasant simplicity with the elegance of large tables. This version respects the original spirit: firm apples, butter, sugar, homemade broken dough.

Ingredients (for 6 people)

Broken paste

• 200 g flour
• 100 g cold butter
• 30 g sugar
• 1 pinch of salt
• 4 to 5 cl cold water

Caramelised apples

• 1 to 1.2 kg of firm apples (Reinettes, Boskoop, Canada, local variety)
• 120 g butter
• 150 g sugar
• 1 pinch of salt
• A few drops of lemon juice (optional)

Preparation

1. Sabler flour, sugar, salt and butter in dice. Add the cold water gradually until a homogeneous paste is obtained. Form a ball, film and let stand for 30 minutes in the refrigerator.
2. Peel the apples, cut them in half or in quarters, remove the heart. Store them in thick pieces.
3. In a cast iron skillet or pan on fire and oven, melt the 120 g butter. Add sugar and salt. Cook up to a sustained blond caramel.
4. Out of the fire, place the apples in the caramel. Place on low heat 10 to 15 minutes to let them start confining.
5. Spread the broken dough into a slightly larger disc than the mould (3 mm thick).
6. Remove the mould from the heat. Cover the apples with the dough, returning the edges inside against the fruit. Stir the dough slightly.
7. Bake at 180–190°C for 30 to 35 minutes until the dough is golden brown.
8. Let stand for 5 minutes. Place a dish on the mould and return with a firm gesture. Demolish and eventually replace the remaining pieces. Serve warm.

Advice & variants

Prefer a cast iron mould or pan for regular caramelization. Choose apples that care about cooking. Stay sober on perfumes to respect the solognote tradition: a simple lemon juice is enough. Serve warm with thick fresh cream or raw cream. A moderate reduction in sugar is possible, but Tatin pie must retain its caramelized character.

Nutritional values

• Energy: 600–630 kcal
• Carbohydrates: 80 g
• Lipids: 的 28–30 g
• Proteins: 4–5 g
• Salt: 0.4 g

Approximate data vary by type of apple and quantity of caramel retained.

Origins and anecdotes

Tatin pie is associated with Lamotte-Beuvron, Sologne, where the Stéphanie and Caroline Tatin sisters held a hotel-restaurant in the late 19th century. The famous story of pie overturned by "error" is not fully documented, but reflects a real practice of highly caramelized pies. The recipe became famous at the beginning of the 20th century thanks to its diffusion in Paris, notably at the Maxims restaurant, under the impulse of Curnonsky. It illustrates the transition from a provincial specialty to a national classic, while remaining a simple and frank terroir dessert.