Vegan Tarte Tatin
Vegan Tarte Tatin | This delicious French classic is my new favourite. It’s an upside-down apple tart, made with soft golden apples, arranged in a circular pattern, baked in gooey vegan caramel and flaky pie crust. If you love apple pie, you’ll love this. This recipe can be a little tricky, but with my step-by-step instructions, it’s simple and painless.
What is tarte tatin?
Tarte tatin is a French classic. It’s an upside-down tart, consisting of pastry baked over caramelized apples. Common variations include peach, pear, or even onion, for a savoury version. Try my vegan onion tart tatin here.
The origin story of tarte tatin is actually quite funny, named after the creator of the dessert, Stephanie Tatin. It consists of many culinary mistakes, stolen recipes, and spies, depending on what you believe of course.
The recipe was created sometime in the 1880s, in the French village of Lamotte-Beuvron, which stands on the banks of the Sologne River. Sisters Caroline and Stephanie Tatin were running a restaurant together at the time. Caroline was the hostess, while Stephanie was in charge of the kitchen. It is said that during a very busy hunting season, Stephanie was overwhelmed and forgot about an apple tart she was cooking. She apparently shoved the tart into the oven upside down, or according to some stories, without the pastry. She decided to serve this topsy-turvy tart anyway, without cooling it, and it was a huge hit.
Well, actually, some claim that the recipe became such a hit only after famous restaurant owner Louis Vaudable served it in his Paris establishment, Maxim’s.
It is said that when he tried the tart, he fell in love, and wanted to have this recipe so badly. He allegedly sent a spy, disguised as a gardener, to the Tatin restaurant, hoping to discover the top-secret recipe. True or not, he did obtain the recipe at some point and it is still served in his restaurant to this day.
Today the tart tatin is recreated all across the world, with many variations including peach, pear, and apricot. Savoury versions include onion, tomato, and a variety of root vegetables.
How do you make tart tatin?
Despite the lavish appearance of tarte tatin, it is fairly easy to make. The only tricky part is transferring the tart to a platter by holding the platter on top of the hot pan and flipping it upside down. The key to doing this painlessly is to invert the pan while the tart is hot, so like straight out of the oven.
For this tart tatin you’ll caramelize peeled and quartered apples in loads of butter and sugar until nice and soft, then you’ll drape a circle of pie dough over top. Bake for 35 minutes at 375. Then comes the only tricky part, place a platter or cutting board over the pan, and carefully flip it upside down so the tart falls onto the board. The result is really rich caramelized, almost jammy, apples on top of crispy flaky pastry.
It is so important to use lots of butter and sugar so that the tart doesn’t stick to the bottom of the pan. Hey, no one said this was a healthy recipe. But if it does stick, no problem. Just do your best to remove the tart and reassemble it. It will still look pretty and taste delicious.
A classic French tart tatin is rather bare bones, and the so-called ‘Brotherhood’ of the tart tatin insists that the dish should be made traditionally and without change. But, life is about experimenting and enjoying, so if you want to add some cinnamon, I don’t think it will harm anyone.
You could also serve the tart with vegan ice cream or whipped cream, and slivered almonds.
What kind of apples should I use?
For this recipe, I recommend using a dry apple, like Granny Smith, because you want as much moisture out of the apple so that the pastry remains crispy and flaky. Some recipes call for drying the apples beforehand, but by simmering them in the caramel, you achieve the same effect and you save time.
I also peel the apples, but this isn’t a necessary step if you like the chewiness. The tart is very smooth and jammy without the peel but if you want more texture, feel free to leave the peels on.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
For the pie crust:
Add flour, salt, and cubed butter to a food processor. Pulse for 20-30 seconds until the mixture is crumbly, with small pieces of butter about the size of peas. Add 2 tablespoons of water and pulse for a few seconds. Add another 2 tablespoons and pulse until the mixture starts forming one mass. Refrigerate for a minimum of 1 hour.
If making by hand, add flour, salt, and cubed butter into a medium sized bowl. Using your index finger and thumb, pinch the butter and flour together, rolling the butter between your fingers. Continue until the butter is in small pieces, about the size of peas. Add 2 tablespoons of cold water and mix. Add another 2 and mix just until the dough comes together. Overworking it will cause the butter to melt. Refrigerate for a minimum of 1 hour.
For the tart:
Peel, core, and quarter 3 Granny Smith apples and set aside. It’s ok if they brown because they’ll brown in the caramel anyway.
Roll your pie dough out to the same circumference of the pan/skillet you’re using. It doesn’t have to look pretty! Carefully lifting the dough, place it on a baking sheet with parchment paper, and place it back into the fridge until needed.
Preheat the oven to 375° F (190°).
Heat sugar in a pan on medium heat for about 10 minutes until it reaches an amber-coloured liquid.
It will first turn very clumpy, and then it will turn rocky, and then it will ‘melt’ into a liquid.
Trust the process and stir continuously.
Once the sugar is an amber liquid, add a stick of butter. The liquid might spit a bit so be careful. Stir constantly to combine the sugar and butter. It may seem like it’s not working but just take your time and trust the process.
Once the butter and sugar are combined, add the apples flat side down, in a circular pattern. Use tongs as the caramel will be very hot.
Simmer the apples in the caramel for 15 minutes total, flipping onto the rounded side after 5 minutes, and back onto the flat side after 10 minutes. On the last flip, you might want to switch to using a spoon instead of tongs as the apples will be very tender.
Take your circle of dough and drape it over top of the apples in the pan. Carefully press the dough into the apples just so there are no huge air gaps.
Place the pan into the oven and bake for 30-35 minutes. The liquid caramel might bubble over onto the pie crust, that’s ok. It’s ready when it’s dark and sticky looking.
Take the pan out of the oven and place onto a trivet. You want to remove the tart from the pan while it’s still hot so it doesn’t stick. So place a platter over the pan, and using both oven-mitt-covered hands, hold the pan and platter together. Flip the pan upside down, so the platter is now on the bottom. The tart should neatly fall onto the platter.
If some apples are stuck to the pan, just remove them and rearrange them onto the tart. Slice into 8 pieces and serve with plant-based ice cream or whipped cream.
Recipe tips
Substitutions
What to serve with vegan tarte tatin
Apple tart is a delicious dessert! Serve warm with a dollop of coconut whipped cream.
For another incredible vegan dessert, try my Vegan Basque Cheesecake.
Storage
Store the tart covered in the fridge for up to 3 days. To reheat individual slices, place in a 350°F (180°C) oven for 10 minutes. To reheat the entire tart, place in the oven for 15 minutes.
If not serving the tart immediately, leave it in the pan and cool it. Put it in a 350°F (180°C) oven for 15 minutes and then remove.
FAQ’s
Use an apple with low moisture, like Granny Smith or Gala. Additionally, simmering the apple and caramel together for 15 minutes will evaporate any liquid that the apples produce.
The trick to removing the tart in one piece is to do it while the tart is piping hot, so straight out of the oven. Place a platter over your skillet or pan and flip it upside down, so the tart falls onto the platter.
You’ll know that tart tatin is done when the caramel on the edges is darkened and bubbling. You’ll be able to smell the caramel.
Most restaurants use puff pastry but I like to make it with homemade shortcrust because it is sturdier and can sit for longer than puff pastry.
Vegan Tart Tatin
Equipment
- 1 Food processor optional
- 1 Oven safe cast iron or non stick skillet
Ingredients
Pie dough
- 1 cup all-purpose flour
- ½ cup unsalted vegan butter cubed and cold
- ½ teaspoon salt
- 2-3 tablespoons cold water
Tart Filling
- ½ cup vegan butter
- 1 cup white sugar
- 4 Granny Smith apples cored and quartered
Instructions
For the pie dough
- Add flour, salt, and cubed butter to a food processor. Pulse for 20-30 seconds until the mixture is crumbly, with small pieces of butter about the size of peas. Add 2 tablespoons of water and pulse for a few seconds. Add another 2 tablespoons and pulse until the mixture starts forming one mass. Refrigerate for a minimum of 1 hour.
For the pie
- Peel, core, and quarter 3 Granny Smith apples and set aside.
- Roll your pie dough out to the same circumference of the pan/skillet you're using. Carefully transfer the dough, to a baking sheet with parchment paper and place back into the fridge until needed.
- Preheat the oven to 375° F (190°).
- Heat the sugar in a pan on medium heat for about 10 minutes until it reaches an amber-coloured liquid. It will first turn very clumpy, and then it will turn rocky, and then it will 'melt' into a liquid.
- Add the butter. Stir constantly to combine the sugar and butter. It may seem like it's not working but just take your time and trust the process.
- Once the butter and sugar are combined, add the apples flat side down, in a circular pattern. Use tongs as the caramel will be very hot.
- Simmer the apples in the caramel for 15 minutes total, flipping onto the rounded side after 5 minutes, and back onto the flat side after 10 minutes. On the last flip, you might want to switch to using a spoon instead of tongs as the apples will be very tender. Remove from the heat.
- Drape the circle of dough over the apples, pressing the dough into the apples to avoid big air pockets. Tuck the edges into the side of the pan, carefully.
- Place the pan into the oven and bake for 30-35 minutes.
- Take the pan out of the oven and place onto a trivet. Remove the tart from the pan immediately, while it's still hot so it doesn't stick. Place a platter over the pan, and using both hands, hold the pan and platter together. Flip the pan upside down, so the platter is now on the bottom. The tart should neatly fall onto the platter. If some apples are stuck to the pan, just remove them and rearrange them onto the tart.
- Slice into 8 pieces and serve alone or with vegan ice cream.
Video
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
This was fantastic, and easier to make than you’d think!
Just a note: At least in the US, white sugar is NOT vegan. Animal bones are used in the bleaching process, hence most other vegan cooking sites use Demerara or turbinado as their staple sugars. Both should still caramelize just fine.
I never knew that! Thanks for the info. Phew, thankfully here in Canada I use a brand that does not contain animal by-products, but I shall include that info in my recipes.