Tart Tatin by Philippe Conticini

I’ve been living in the Loir-et-Cher , a Loire Valley area, for 5 years now. I thought it was high time to honor one of the most famous recipe of the region, and probably of the French pastry: the tart Tatin!! And what could be better than the one from Philippe Conticini?

This recipe was created by mistake by the Tatin sisters in their hostel in Lamotte-Beuvron in the 20’s, it is today of of the symbols of French pastry!! It is known worldwide and represents the knowhow of our so typical gastronomy.

Each pastry chef will have its own version. I tried the one from Philippe Conticini and decided to stop right there… No need to look further when how ever you bake it (as a big tart, as small bites, with apples cut in slices or in large pieces) the result is absolutely fantastic!

It just melts in your mouth, it has a slight acid touch mixed with a delicate vanilla taste, the crumble brings the crunchy part… everything is outstanding in the recipe!! As far as the pastry is concerned, the original recipe says puff pastry. I like shortcrust pastry … It’s up to you!

To conclude, I think we can say that this tart Tatin is heaven on a spoon. Just try it! You’ll have a large smile on your face… Oh yes… A large smile!!

Two remarks to finish with: Philippe Conticini recommends to bake it the day before eating it. Nevertheless the taste is already terrific is you bake it and eat it right away!!

I often get juice after baking the apples. I always keep aside one or two tablespoons. And I would brush my tart just before serving, it gives the pie a super shinny and yummy aspect!!

March 2025 Update

If you’re looking to mix things up with the Tatin concept, here are some delicious ideas:

• Tatin-style apple cake
• Tatin tartlets
• Shallot Tatin tart
• Tatin-style Christmas log with cocoa nibs
• Cherry tomato Tatin tart
• Bell pepper Tatin tart
• Red cabbage and burrata Tatin tart 

Are you ready to make real French pastry?

The recipe, Chef!

Print Recipe

Tart Tatin by Philippe Conticini

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dessert – française

Serves: 8-10 Difficulty: Moyenne Price: €

Cooking Time: 3 heures

Ingredients

• 250 g pastry
• 6 or 7 big apples
• 30 g water
• 120 g sugar
• 35 g glucose (or sugar if you don't have any)
• 30 g water
• 40 sugar
• 30 g butter
• 1 and 1/2 teaspoon of lemon juice
• 1 teaspoon vanilla extract
• 1 pinch of salt flower
• 25 g butter at room temperature
• 25 g brown sugar
• 35 g hazelnut powder
• 25 g flour
• 1 pinch of salt flower

Instructions

1

Cook at medium heat 30 g of water, 120 g of sugar and 35 g of glucose until you get an orange/red color.

2

Pour immediately this caramel in your mold (or individual molds). You have to be quick, the caramel freezes very fast.

3

Preheat your oven at 170 degrees.

4

Peel and cut the apples as you wish, in sections or thin slices (my recommendation).

5

Place the apple pieces on the caramel, your mold should be full. If you cut the apples in slices, you should get around 10 layers.

6

Make a syrup . Heat 30 g of water with 40 g of sugar. Once it starts boiling, remove from the heat.

7

Add the lemon juice, the vanilla and salt flower. Add the 30 g of butter and whip.

8

Pour this syrup on top of the apples.

9

Bake 50 minutes.

10

At the end of baking, leave to cool down in the mold.

11

During that time, if you wish, you can make the hazelnut crumble.

12

Preheat your oven at 150 degrees..

13

Mix the brown sugar, hazelnut powder, flour and salt flower. Add the 25 g of butter.

14

Mix well and spread roughly on a baking paper or silicon mat.

15

Bake 30 minutes.

16

When the apples are at room temperature, preheat your oven at 170 degrees..

17

Spread your pastry and cover the apples.

18

Bake 25 minutes.

19

Unmold the pie and "glue" the crumble on the borders or place it on top.

20

Enjoy lukewarm or cold.

Notes

I bake this tart Tatin in a 24 cm diameter mold. If you prepare this recipe the day before and if you want to add crumble, keep your pie in your fridge overnight. The next day, warm up your mold with a torche or in your oven (3 minutes max), to ease the unmolding. Your caramel will liquefy and you'll be able to "glue" your crumble.