Popularized in the 20th century, tarte tatin is the quintessential French dessert.

But how to succeed in creating a monument of French gastronomy?

Marion Sauveur offers you a simple recipe to make at home to enjoy with your family, or with your friends. 

The tarte tatin has won everyone's hearts.

Proof of this is that for a very long time it was the object of much envy ... Louis Vaudable, owner of Maxim's, would have tried to steal the recipe from the Tatin sisters, the so-called creators of the famous tart.

But according to the Grand Larousse Gastronomique, it is actually the derivative of an old specialty of Sologne with apples or pears.

It had been around for a very long time, and the recipe was passed down from mother to daughter.

It was then popularized by the Tatin sisters in their hotel-restaurant.

The main thing is that this recipe has survived over the centuries and that we can taste this seasonal dessert that we love. 


For the shortcrust pastry:

  • 200 g flour

  • 100 g of soft butter

  • 1 pinch of salt

  • 40 ml of ice water

  • Vanilla

For the pie:

  • 1.6 kg of apples (reinettes)

  • 120 g sugar

  • 80 g butter



Start by making a good homemade shortcrust pastry ... by mixing the flour and soft butter.

The dough must become crumbly.

Add a little salt.

Add the ice water… little by little.

The dough should amalgamate, until it forms a ball.

Let stand in the fridge for at least 30 minutes.


Meanwhile, make a caramel with the sugar and butter.

Ideally, you can make it in the cake pan directly on the heat ... otherwise in a pan.

Once the butter has melted, add the apples cut into quarters (skinless, seedless), over low heat.


In the mold, place the caramelized apples and their juice.

Cover with the shortcrust pastry… and head for the oven… until the pastry is golden brown!

No less than 30 minutes.

The trick?

Turn out the still hot tart ...

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