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Tarte tatin

Tarte tatin

KitchenAid Chef

The most iconic French dessert is best served with a generous scoop of vanilla ice cream.






500 g

all-purpose flour

650 g

butter, cold and cubed

210 g

caster sugar

1 tsp


200 ml

water, ice cold

500 g




150 ml

maple syrup

80 ml


Step by step

  1. Add the flour, 100 g butter, sugar, 10 g salt and water to the bowl of a stand mixer fitted with the Dough Hook. Mix on speed 2 until a smooth dough forms.

  2. Shape the dough and 500 g butter into a rectangle. Place the butter on top of the dough. Fold the dough in three and roll out. Repeat the folding and rolling 7 more times. Refrigerate the dough for at least 2 hours.

  3. Peel the apples and cut them in half. Use a melon scoop to remove the cores. Place the apples in a cast-iron skillet. Pour over the maple syrup and calvados. Cover with tin foil and bake for 1h15 on 120°C. Take out the apples and let them cool on a plate.

  4. Place the cast iron skillet over medium heat and sprinkle 1/3 of the remaining sugar in. Let the sugar melt and cover with another layer. Continue until all sugar has melted. Do not stir.

  5. Add in the 50 g remaining butter and stir vigorously until a smooth caramel has formed. Place the apples on top of the caramel.

  6. Roll out the puff pastry into a circle that covers the cast-iron skillet and drape over the apples.

  7. Bake the tarte tatin 25 minutes on 215°C. Let rest for 5 minutes before carefully turning over the tarte tatin onto a serving plate.

  8. Tip: Sprinkle with coarse sea salt before serving.