Tatin with apples - French Changeling! Classic and simplified recipes Taten with apples

Tatin with apples - French Changeling! Classic and simplified recipes Taten with apples

Tarte Tatin is an open shifter cake that the French invented.

This baking can be cooked with a variety of fillings, but the most successful and safe option - apples.

Let's bake?

Taten with apples - general principles of cooking

The cake is open, but it is always laid out in the form of stuffing down. In classic recipes for Taten sugar caramel is prepared. It can be cooked immediately in the form in which the tart will be cooked or poured into a stacked container after cooking. Next come the apples. The skin is cleaned, the fruit is cut into large pieces, laid in one layer, it is possible to overlap, if the pieces do not fit.

Classic Tatin is made from shortbread dough. But you can also cover the filling with a puff layer, there are recipes with a batter. Rule one - the dough should completely cover the caramel with apples, the extra edges are thrust inside. After baking, cover the cake with a flat dish and gently turn it over.

Tatin with apples and caramel

Recipe ordinary Taten with apples in a delicious caramel.


• 200 g of flour;

• vanilla bag;

• salt;

• 175 g butter (75 caramel);

• 5 tablespoons of ice water;

• 150 g of sugar;

• 1 kg of apples.


1. Mix the salt with flour, sugar and half a bag of vanilla. The rest of the set aside, it will go to the caramel. Add 100 g of butter to the dough, chop with a knife. Now you need to pour water, carefully, one spoon. It should be icy. Knead it.

2. Put the dough in the bag, put it in the freezer for a while.

3. Take the pan, which will bake the cake. Put on the stove, put a piece of butter and sugar, melt. Do not mix until the mass becomes golden. Then stir, hold on the fire to amber color and remove. Add the vanilla.

4. Apples peel, cut into quarters. Spread evenly in a pan with caramel.

5. Remove the dough, roll it into a tortilla, cover the apples. You do not need to trim the extra edges, push them inside the pan. 6. Prick the whole cake with a fork so that it does not deform when baking.

7. Cook taten at 180 degrees, 40 minutes on average.

8. Remove the mold from the oven, swipe around the edges with a spatula or knife, cover with a dish and turn it over.

9. Serve for tea, hot Tatin eaten with ice cream.

Lazy Tatin with apples from puff pastry

Option lazy Taten with apples. This cake doesn't even need caramel. As the basis of the tarta, you can take any puff pastry, you need one layer that is suitable in size to the form. Wine is better to use white and dry.


• 200 g of dough;

• 3 apples;

• 1 tsp. wine;

• 5 tablespoons of sugar;

• to taste cinnamon.


1. Apples need to rinse, peel. Throw out the middle, cut the flesh into neat slices.

2. Fold the skins in a blender, chop up mashed potatoes with half the sugar, cinnamon, add wine.

3. To size the shape you need to cut a circle of puff pastry. Do not touch him yet, let him lie aside.

4. At the bottom of the form, place a sheet of parchment, blot with a drop of butter, sprinkle with sugar.

5. Top with apple slices.

6. Now comes the mash of skins. Smearing it is not necessary, just pour the drops on the apples, trying not to disturb the location of the slices.

7. Pierce the puff pastry circle in several places with a fork, transfer to the form.

8. Place a taten in the oven. Bake until the dough is ready at 210 degrees.

9. Now Tatin need to take out, give it a little cool. Then cover the form with a flat plate, turn over, remove the parchment. Powder the cake with cinnamon powder.

Tatin with apples and pears

Mixed filling option for taten. Choose thick, soft pears that do not fit, because when baking they turn into porridge, the cake will lose all its charm.


• 1 lemon;

• 200 g of flour;

• 150 g of sugar;

• salt;

• 2 pears;

• 0.5 tsp. cinnamon;

• 175 g of oil;

• 0.5 tsp. ripper;

• 5 tablespoons of water.


1. Grade the frozen butter (100 g) finely, mix with flour, and ripper. Rub your hands to crumbs. Add a spoonful of sugar, cold water. Knead the dough, send in the bag and temporarily in the freezer. 2. Put the remaining oil, sugar, pour 3 spoons of water into the pan, put on a small fire, wait for the grains to dissolve. Then the fire can be added. Cook the caramel until brownish appears.

3. Pour the caramel into the mold. You can use a container with a non-stick coating, if you are sure that the cake will slip.

4. Peel the lemon zest. Squeeze the juice too.

5. Peel the apples, crumble into large slices. Pears, too, cut the same pieces, but they do not need to be cleaned.

6. Pour lemon juice on apples and pears.

7. Spread the fruit in the form of caramel. Sprinkle with chopped zest and cinnamon.

8. Remove the bag with the dough, roll out the cake from a piece, cover the filling, chop with a fork.

9. Bake at 180, 40 minutes is enough. Turn on the dish, remove the parchment.

Tatin with apples and honey (batter)

Variant of honey Tatlen with apples. Another feature of this recipe is the consistency of the dough. It turns out to be semi-liquid, as for pancakes, the mass is poured over the filling. Ready cake lush, airy, light.


• 65 g of honey;

• 150 g of oil;

• 3 apples;

• 200 g of flour;

• 10 g ripper;

• 4 eggs;

• water,

• 3 handfuls of sugar.


1. Cover the form with parchment, grease.

2. Heat 5-6 tablespoons of water in a skillet, add 3 handfuls of sugar and 2 tablespoons of honey, heat to dissolve the grains, bring the caramel to amber color.

3. Pour the caramel into a parchment form.

4. Apples need to be peeled, cut into large slices, put in the form of one layer.

5. Put butter in a saucepan from under the caramel, melt, leave to cool.

6. Now you need to break eggs into a bowl, add honey and whip until fluffy foam.

7. Mix flour with one packet of baking powder.

8. Add the melted but cooled butter to the eggs. Then flour, To taste, pour vanilla and cinnamon into the dough. Stir.

9. Pour the dough over the apples, level the layer with a spoon.

10. Bake for 35-40 minutes at 180 degrees.

11. Turn the finished cake on a flat dish. Carefully remove the sheet of parchment, being careful not to grab the caramelized apple pieces.

Tatin with apples and caramel puff pastry

Option caramel cake with apples from puff pastry. For the cake, one piece is enough, up to 250 grams in size.


• 800 g apples;

• 150 g of sugar;

• 75 g of oil;

• 4 spoons of water;

• a piece of dough;

• 1 spoon of liquor, wine.


1. Put sugar in a frying pan, pour in 4 spoons of water, heat over low heat. As soon as the sugar begins to burn, add butter, stir, boil the caramel to a beautiful color. Remove from heat, add any alcoholic drink, stir.

2. Cut the apples into slices, after removing the peel.

3. Pour the caramel into the mold, scatter the apples. You can sprinkle the fruit with cinnamon, lemon zest.

4. Roll a piece of puff pastry. The thickness of the reservoir should not be more than 5 millimeters. Immediately on the table, pierce well with a fork.

5. Transfer to the filling, fill the edges inward.

6. Bake until tender, put the oven in a well-heated to 200 degrees.

Taten with apples and cranberries

Variant of delicious cake with crumbly base. Cranberries can be taken frozen or fresh. The French often use ready-made cranberry sauce.


• 250 g of flour;

• oil 150 g;

• 1 yolk;

• 1 tsp. Sahara;

• a pinch of salt.


• 5 large apples;

• 6 tablespoons of sugar;

• 100 g of oil;

• 1 tsp. cinnamon;

• 100 g cranberries.


1. Add chilled butter to the sifted flour, cutting it into small pieces. Grind to a uniform crumb.

2. Add salt, yolk, sugar, knead the dough. If it does not take a lump, pour one or two spoons of water. Take only cold liquid. You can pour milk. Chill the dough in the freezer for about 30 minutes.

3. During this time, prepare the caramel. Take the form in which you will bake a pie. Put cinnamon, sugar and butter in it, warm to caramel color.

4. Cut the peeled apples into large chunks, shift into caramel. Between them, scatter the washed, but dried cranberries. If it is frozen, then it is not necessary to thaw. 5. Now take out the dough, roll and transfer to the cake.

6. Bake until tender, turn over, serve with creamy ice cream, pour cranberry sauce.

Taten with apples and curd

Another version of the filling for an inverted French pie. As a basis, you can use shortbread dough from any recipe above or take a layered layer.


• 300 g of cottage cheese;

• 700 g apples;

• 150 g of sugar;

• 70 g of oil;

• 1 tsp. cinnamon;

• 3 spoons of water.


1. Cook the caramel. To do this, simply warm the sugar with water and oil, add cinnamon at the very end, mix well, pour into a mold covered with oiled paper.

2. Spread out sliced ​​peeled apples.

3. Cottage cheese take dry, sprinkle them with apples. Add nothing to the product.

4. Roll out the dough, cover the pie.

5. If puff pastry is used, bake at 200 degrees for about half an hour. 180-190 sand dough is enough, the process will take about 40 minutes.

Apple Taten - Tips and Tricks

• Tatin can be cooked not only with apples, but also with apricots or peaches. But in these cases it is important to use slightly immature and dense fruits that will withstand the heat treatment.

• Sliced ​​apple slices will not darken, the cake will be fragrant if the fruit is poured with lemon juice.

• Any caramel will taste better if you add alcohol to it. You can take brandy, white wine or any liquor that does not contradict the taste of apples or pie.

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