Bruno Albouze Fabulous Tart Tatin

The Fabulous Tart Tatin

Yields10 ServingsPrep Time50 minsCook Time1 hr 50 minsTotal Time2 hrs 40 minsDifficultyIntermediateRating


 1500 g Cripps pink apples (10)
Sablée Breton
 180 g Butter, softened
 5 g Salt (Fleur de sel, or kosher salt)
 90 g Powdered sugar
 40 g Almond meal
 40 g Egg yolks (2)
 5 g Vanilla
 8 g Baking powder
 180 g Cake flour
 160 g Sugar
 80 g Butter
 5 g Vanilla
 10 g Lemon juice



The tart Tatin was created accidentally at the Hotel Tatin in Lamotte Beuvron 100 miles South of Paris, in the 1880s. When Stephanie Tatin was making her daily apple pies, she left the apples cooking in butter and sugar for too long. She then tried to rescue the dish by putting the pastry base on top of the pan of apples, finishing the baking in the oven. After turning out the upside down tart; it became a hit... This fancy version offers excellent results using a Nordic Ware Heritage Bundt Pan (Look up at Shop Page). Make Tatin a day ahead.

Bruno Albouze Tatin

Sablée Breton

Cream soften butter with salt. Add sugar, almond meal, and vanilla. Then the yolks and the flour sifted with the powdered sugar. Chill pastry for about 30 min. Place it between 2 parchment papers, and roll out into a 6mm/0.24'' sheet; freeze. Cut out into desired disk, and prick with a fork – keep pastry frozen until ready to use. Save scraps for extra cookies.

Bruno Albouze Sablée Breton


Cook sugar into brown caramel. Lower the heat and add butter and stir until smooth. Add vanilla and lemon juice. Grease mold with cooking spray and wipe off excess. Pour hot caramel mixture inside pan; set aside.

Tatin Caramel


In a large pot, or skillet bring some water to a boil with the juice of a lemon. Meanwhile, peel, quater, and core apples. Throw apple quarters in hot lemony water. Bring to boil, turn the heat off – put the lid on and leave apples for 10 min. Drain apples, and cut each quater into thin slices. (Pre-cooking apples prevent from browning meanwhile softening up apple upon sliced). Arrange apple per sliced quater following the pan curves starting from the center. Continue filling up pan until done.

Tatin Montage


Pre-heat oven to 350ºF/180ºC. Bake Tatin for 20 min. Tent with foil and bake 60 minutes more. Remove foil, and lay over pastry disk filling up spaces with more dough if needed. Bake for 30 minutes more. Allow to cool off for a couple of hours, and refrigerate overnight.
To de-mold: immerse pan in hot water for about 10 sec or use a kitchen blowtorch. Remove pan carefully. Tatin can be kept refrigerated for up to 4 days. It can be served chilled, at room temp or warm. Top with vanilla Chantilly, or ice cream if desired – Enjoy!

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