Tarte tatin recipe | Tired Ozdemir


“I’HOTEL TATIN” in a small town in France was run by two sisters, Stephanie and Caroline. Caroline the elder received guests, while Stephanie took care of the kitchen. Preparing her apple pies in the kitchen during a busy hunting season, Stephanie absentmindedly puts sugar and apples under the pan, and when she realizes she’s made a mistake, she closes the delicious, melt-in-your-mouth pie dough over the apples. As a result of the distraction, such a flavor arises that the flavor of this upside-down cake spreads to France. The owner of the famous MAXIM hotel tastes this dessert during a meal, and when he asks the sisters for the recipe, he is politely refused. He then sends one of the pastry chefs to Hotel Tatin as a gardener to get the recipe and learn the secret of the recipe. He puts it on the menu under the name “Tarte Tatin” as his restaurant’s signature dessert. When the famous culinary critic of that time “Maurice-Edmond Sailland” published it in one of his recipe books, its fame spread well and has survived to this day. Let’s get to the schedule…



A 23 cm cake tin or springform tin

For the cake batter;

125 g of butter (cubed and cold)

1 cup + 1 tablespoon of flour

1 tablespoon of granulated sugar

½ teaspoon of salt

1 egg yolk

For the candy;

1.5 cups granulated sugar

3 tablespoons of water

1-2 drops of lemon juice

1 teaspoon of butter

3-4 green apples


For the candy;

Melt the granulated sugar, water and lemon juice together in the pan until the sugar dissolves and turns light brown.

When the sugar melts and takes on color, add the butter.

Spread completely in the bottom of the prepared caramel cake pan.

Place the apples that you have peeled and cut into 4-6 pieces.

For the cake batter, in the food processor with blades, combine the flour, sugar and salt, add the butter pieces and beat until it resembles sand.

Finally, add the egg yolk and continue to pull until the dough comes together around the leaf.

Open the dough you have prepared so that it is 1-2 cm larger than your mold, cover it over the apples and close it from the edges to the apples.


Bake in a preheated oven at 175 degrees for 20-25 minutes until the cake batter is golden.

Before serving the cake, wait for it to cool and invert it from the pan.

You can serve it with a scoop of vanilla ice cream, especially in the summer.

Good luck already 😊

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