Apple Tarte Tatin in Instant Pot a French dessert now well-known in Italy, a different Apple Pie with Instant Pot, super easy to make and incredibly delicious!

A very versatile dessert that you can serve just like that, or accompanied by a spoonful of Pastry Cream or Lemon Cream in the Microwave or, in summer, with a scoop of Ricotta Ice Cream.

Today I made the apple tarte tatin with bought shortcrust pastry roll, but if you have time, I recommend making my Sugar-Free Shortcrust Pastry, rolling it out and using it to prepare this delicious dessert.

Don’t miss all my other Multicooker Recipes, and read my Instant Pot Guide, especially on which ones to buy to get the most out of this fantastic appliance!

If you also want to try making the apple tarte tatin in an instant pot, read the recipe below!

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Cooking methods: Instant Pot
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

163.05 Kcal

calories per serving

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Energy 163.05 (Kcal)
Carbohydrates 31.67 (g) of which sugars 25.52 (g)
Proteins 1.39 (g)
Fat 3.50 (g) of which saturated 0.75 (g)of which unsaturated 2.48 (g)
Fibers 2.09 (g)
Sodium 124.47 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 apples
1 roll shortcrust pastry
2 1/2 oz sugar
1 lemon (juice)

Tools

1 multicooker

How to Make Apple Tarte Tatin with Instant Pot

Place the sugar in the multicooker pot and spread it evenly on the bottom.
Turn on the pot with oven function at 392°F and let the sugar melt for about 2 minutes.
Peel the apples and cut each into 4 wedges, removing the core.
Fill a bowl with water and squeezed lemon juice.
Drain the apple pieces, place them in the caramelized sugar, and cook for about 7 minutes, add cinnamon and stir the fruit several times with a spoon.
Turn off the pot and let it cool slightly.
When the apples have softened, unroll the shortcrust pastry and place it over the apples.
Be careful to curl the shortcrust pastry by turning the edges around the apples with a spatula to form the border of your tarte tatin.
Close the pot with the lid oven and start cooking for 20 minutes, setting the lower temperature to 284°F and the upper one to 356°F.
After the first cooking, turn on the lid oven alone at 392°F and continue for another 10 minutes or until the pastry has a nice golden color on the surface.
When the apple tarte tatin is cooked, turn off the multifunction pot and let the cake cool slightly inside it.
Do not let the cake cool too much because otherwise the caramelized sugar will solidify and you will not be able to remove the cake from the mold.
Then, with the help of a plate that can fit inside the pot, and the spatula, detach the tarte tatin from the bottom and flip it (as in the photo), arranging the shifted apple pieces into the shortcrust depressions.
Slide the dessert onto a rack to cool and then serve.