:max_bytes(150000):strip_icc()/Ginger-Poached-Quince-Tarte-Tatin-FT-RECIPE1123-c25563d86d224e2fa3ad751555270c71.jpg "8 Sweet and Savory Tarte Tatin Recipes")
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The first tarte tatin is said to have been created by accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s. Pastry chef Stéphanie Tatin was preparing an apple pie for her guests but forgot to put the bottom crust in the pan. She put the crust on top, flipped the dessert upside down, and an instant classic was born.
These recipes play off the original buttery, caramelized apple dessert. Try savory versions, like a Potato-Leek Tarte Tatin, or pay homage to the classic with sweet tarte tatins that include fruits like pear and quince.
Carrot, Ginger, and Citrus Tarte Tatin
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This eye-catching tart, topped with lightly caramelized carrots, fresh dill, and crumbled feta, can be served warm or room temperature. F&W recipe developer Nicole Hopper adds a splash of fish sauce to the gingery-orange glaze for a pop of savoriness.
Potato Tarte Tatin with Bacon and Gruyère
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Potatoes and leeks are a classic combination. This flaky tarte tatin from Nicole Hopper combines the dynamic duo with smoky bacon and funky Gruyére cheese for a crowd-pleasing appetizer.
Tomato Tarte Tatin
Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Phoebe Hauser
This buttery pastry is topped with multicolored cherry tomatoes and caramelized onions. To ensure a crisp, not soggy crust, F&W recipe developer Renu Dhar roasts the halved cherry tomatoes to dry them out slightly and concentrate their flavor before assembling the tart.
Tarte Tatin
Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
Caramelized apples are the star of this classic version of the French dessert from chef Benoît Guichard. A simple four-ingredient homemade pastry, packed with buttery richness, takes this simply elegant dessert to the next level.
Pear and Shallot Tarte Tatin
This flaky tarte tatin from Mary-Frances Heck and Paige Grandjean in the F&W test kitchen toes the line between sweet and savory. It features halved shallots cooked with juicy pears, and is served with whipped goat cheese.
Ginger-Poached Quince Tarte Tatin
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Pastry Chef Joanne Chang cooks bright and floral quince in a buttery caramel sauce for this upside down tart. Reserve the leftover ginger syrup after poaching the quince — it’s great for adding to cocktails or spooning over pancakes.
Pear Tarte Tatin with Red Wine Caramel
Chef Shawn McClain cooks Bartlett pears in a cinnamon-spiked red wine caramel for a sweet, floral, and slightly savory fruit topping. Serve the tart warm with dollops of cool crème fraîche for an impressive dinner party dessert.
Tarte Tatin with Crème Fraîche
This apple tarte tatin from chef Andrew Zimmern gets its fragrant aroma from warm spices like cinnamon, nutmeg, and cloves. The apple pieces shrink in size as they cook and soften, so pack them tightly in the pan for an even layer of fruit once the tart bakes.
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