There are desserts that intimidate by name alone. Apple Tarte Tatin is one of them: caramel, the flip, apples that “turn to mush.” Here’s the good news: if you work step by step, it turns out reliably – even on the first try. We’ll cook a dry caramel, choose the right apples, pack them tightly, cover with homemade shortcrust pastry, and, after baking, make a confident flip. The result: amber shine, a golden, crisp yet tender crust, and a clean, even slice that holds its shape.

Video recipe on YouTube. In this video I make Tarte Tatin step by step: dry caramel without a thermometer, homemade shortcrust pastry, tight apple packing, the flip, and serving. If you prefer to watch, open the video and cook with me in real time.