Bridget Lancaster of America’s Test Kitchen demonstrates a joyful, foolproof approach to tarte Tatin that will have home bakers confident in their skills. This step-by-step guide captures her method for a buttery crust, evenly caramelized apples, and a glossy amber caramel — a perfect dessert for cozy nights and holiday tables alike. Expect straightforward tips, tested timings, and clear reasons behind every move so readers can recreate a stunning tarte Tatin with ease. cooking, recipes, bon apetit
Key takeaways
- Use a well-hydrated, very cold butter pastry for a crisp, non-greasy crust.
- Choose five uniformly sized apples (6–7 oz each) for an elegant, even topping.
- Make caramel separately to control color and consistency before pouring it over the apples.
- Bake in a 10-inch oven-safe skillet at 350°F for 50–60 minutes, then rest 20 minutes before flipping.
Why this method works
This approach separates the three most delicate parts of a tarte Tatin: dough, apples, and caramel. By keeping the butter cold in the dough, arranging evenly sized apples, and finishing the caramel off-heat before pouring, the baker gains control over texture and color. The result is a tarte with crisp, cookie-like pastry and soft, glossy apples — the kind of simple perfection that celebrated French desserts are known for. cooking, recipes, bon apetit
Ingredients at a glance
- For the dough: 5 oz (about 1 cup) all-purpose flour, 2 tsp sugar, 1/2 tsp table salt, 8 tbsp (1 stick) very cold unsalted butter, 1/4 cup ice water
- For the apples: 5 apples (6–7 oz each) — Golden Delicious or Gala recommended, 1 tbsp unsalted butter, 1/4 tsp table salt
- For the caramel: 3/4 cup granulated sugar (≈5.25 oz), 1/4 cup water, 2 tbsp light corn syrup, 3 tbsp unsalted butter
Step-by-step: pastry, apples, caramel
1. Make the dough
Pulse the flour, 2 teaspoons sugar, and 1/2 teaspoon salt in a food processor. Add the cold butter (cut into 1/2-inch pieces) and pulse about five times so butter pieces remain varied in size — that patchwork is what creates flakiness. Pour in 1/4 cup ice water all at once and pulse until it just comes together. Turn the dough out, gather into a 5-inch disc, and roll to a 9-inch circle. Patch any cracks, make three slits to vent steam, wrap, and chill at least two hours (or up to 48 hours).
2. Prepare and cook the apples
Heat 1 tablespoon unsalted butter in a 10-inch oven-safe nonstick skillet over medium-low. Peel and quarter five apples; remove cores by angling a knife along the flat side of each quarter. Slide the quarters into the melted butter, arranging them in a neat shingled pattern so apples are evenly dispersed. Sprinkle 1/4 teaspoon salt, cover, and cook on medium-low for 10–15 minutes until apples release a lot of liquid. Remove the lid and simmer another 3–5 minutes until most liquid has evaporated and apples are slightly sizzly.
3. Make the caramel
Combine 3/4 cup granulated sugar, 1/4 cup water, and 2 tablespoons light corn syrup in a heavy-bottomed saucepan. Bring to medium-high heat without stirring — watch for the edges to take a straw color (about 4–8 minutes). Reduce heat to medium-low and gently swirl until the caramel is a light amber and registers about 355–360°F on a thermometer. Remove from heat and whisk in 3 tablespoons cold unsalted butter carefully to stop the cooking. Pour this caramel evenly over the apples in the skillet.
4. Bake and flip
Preheat the oven to 350°F. Place the skillet in the oven and bake 50–60 minutes, watching for deep golden-brown caramel and big bubbling around the edges. Remove and let the tart cool in the pan for about 20 minutes so the filling firms but remains warm enough to release. Run a spatula around the edges, then invert the tart onto a serving rack or platter — flip rack and pan together for a clean release.
Serve and enjoy
Slice and serve warm with a drizzle of farm-fresh cream or a spoonful of crème fraîche for a little tang. The combination of butter, apple, and caramel with a crisp, almost cookie-like crust is beautifully simple and deeply satisfying. This tarte Tatin makes a delightful autumn dessert or an elegant Thanksgiving centerpiece. cooking, recipes, bon apetit
Pro tips from the test kitchen
- Keep the butter in the dough very cold — chill pieces after cutting if necessary; you don’t want them frozen, just chilled.
- Use uniformly sized apples (5 apples at 6–7 oz each) so the topping is smooth and even.
- Making caramel separately lets the baker control final color and prevents under- or over-sweetening from apple juices.
- Use an oven-safe nonstick skillet that cradles the apples; it helps contain the caramel and makes turning the tart easier.
With these tested steps and a little patience, home bakers can produce a tarte Tatin that looks restaurant-worthy and tastes like a warm, buttery celebration of apples. cooking, recipes, bon apetit
Make a Perfect Tarte Tatin: A Foolproof Guide for cooking, recipes, bon apetit. There are any Make a Perfect Tarte Tatin: A Foolproof Guide for cooking, recipes, bon apetit in here.
