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Chocolate Tarte Tatin with caramelized apples
Caramelized apple tart with chocolate crust

Dark Chocolate Apple Tarte Tatin

Author: Flavelo
Recipes Cakes and Desserts
This recipe is a decadent reinterpretation of the classic apple Tarte Tatin. Here, caramelized apples meet a cocoa-infused pastry and melted chocolate. The bitter cocoa and dark chocolate add depth to the sweetness of the caramel, creating a complex, grown-up dessert. The acidity of the fruit, the sweetness of the sugar, and the bitterness of the cocoa create perfect harmony.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 6 servings
🔥 Calories 500 kcal kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Oven-safe skillet
  • Mixing bowl
  • Rolling pin

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Mix the flour with the cocoa powder, then cut in the cold stick of butter. Add water, knead briefly, and chill.

Tip: Cocoa powder dries the dough, so you might need slightly more water, but add it carefully.
2 ✓

Peel, core, and slice the apples into thick wedges.

Tip: Larger wedges look better and don't turn into mush.
3 ✓

Caramelize the sugar with the 6 tbsp butter in the skillet. Arrange the apples in a circular pattern.

Tip: Be careful with the caramel; combined with cocoa dough, it can taste too bitter if burnt.
4 ✓

Roll out the chilled cocoa dough and place over the apples. Tuck in edges.

Tip: Work quickly so the dough doesn't soften from the warm skillet.
5 ✓

Bake at 375°F (190°C) for 35-40 minutes. Remove, wait 5 minutes, then flip.

6 ✓

Melt the dark chocolate over steam and drizzle over the warm tart.

Tip: The glossy chocolate layer adds elegance to the rustic tart.

Recipe FAQ

Why is it bitter?
The caramel burned or the chocolate scorched. Watch your heat!
Can I use puff pastry?
Yes, but the texture of homemade shortcrust fits this rich version better.

Ingredients

  • 6 whole Apples (Firm, like Granny Smith)
  • 3/4 cup Granulated Sugar (for caramel)
  • 6 tbsp Butter (for caramel)
  • 1 2/3 cups All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 stick Butter (cold, for dough)
  • 3-4 tbsp Ice Water
  • 3.5 oz Dark Chocolate (min. 60%)