French Detroit-style Dessert Pizza: Tarte Tatin

Detroit-style pizza (DSP) has been on the scene since its inception back in the 1940s with its distinctive shape, thick, fluffy base and crispy, golden cheese “frico” crust (for more about this style and other pan pizzas, read more here). At Ooni, we’re such huge fans that we created our own Detroit-style Pizza Pan, blending traditional design with modern technology to make these authentic and delicious pizzas at home. We also enlisted chefs, authors and pizzaioli from around the globe to put their own distinct spin on this classic. What would a DSP look like if it had originated in Scandinavia, France, Italy, the UK or beyond? We aimed to find out. Each offering is a creative, tasty rendition of this American pizza powerhouse. 

For France-based food writer, YouTube host and photographer Guillaume Marinette (@guillaume.marinette) the tarte Tatin – an upside-down fruit tart of soft, caramelized apples atop a flaky pastry base – is more than delicious; it’s nostalgic. He first made it at home as a child and has created a decidedly more grown-up version that takes inspiration from an unlikely source: Detroit-style pizza. Think pastry, but with a thicker, softer crust and tender, sliced apples coated in silky, melt-in-your-mouth caramel instead of tomato sauce and cheese.

Like many famous dishes, the tarte Tatin is a French dessert with quite a bit of lore around how it came to be, not unlike who invented Detroit-style pizza. Sometime around 1880, sisters Stéphanie and Carole Tatin created it at their Hôtel Tatin (now La Maison Tatin) in Lamotte-Beuvron, a town in north-central France. Some say that one of them forgot to put the pastry into the mould and, realising her mistake, added it to the top just before baking, while others claim Stéphanie Tatin dropped her apple tart on the floor, picked it up, and decided to bake it anyway. However it came to be, it’s since been placed on the menu at the famous Maxim’s de Paris, appeared in Julia Child’s “Mastering the Art of French Cooking” and is enjoyed worldwide. 

Traditionally, tarte Tatin is made with pie dough or puff pastry, but Guillaume’s version uses a thicker dough mixed with sugar and cinnamon. Sliced (instead of whole) Golden Delicious apples are then roasted in our Detroit-style Pizza Pan (instead of a skillet), followed by the caramel, and finally, the dough. The pièce de résistance involves inverting the pan to serve it, which makes it an exciting experience each time with no pressure to be perfect! Sweet, fluffy, fragrant, and – dare we say – more addictive than a classic tarte Tatin, you’ll want to add this one to your dessert rotation.

Want to try more twists on the classic Detroit-style pizzas? Check out our classic Detroit recipes, or click below for other DSP-inspired recipes from around the world! 



Difficulty

Servings

One 10 by 13-inch (24 by 32-centimetre) tarte Tatin pizza

Prep Time

45 minutes

(not including dough prep and proof time)
Cook Time

21 minutes

By Guillaume Marinette

French Detroit-style dessert pizza (Tarte Tatin) with sliced Golden Delicious apples, caramel and cinnamon on a serving plate on a table next to a bowl of apples and a small dish of cinnamon.

Note

This recipe requires an overnight proof, so be sure to set aside about 12 hours to prep before cooking, plus an additional 3 hours to allow the dough to come down to room temperature. While Guillaume prefers Golden Delicious apples, you can also use Braeburn. Guillaume likes to make his caramel using only sugar – a tricky skill to master. Adding a little butter or water to the mix is much more forgiving, and we encourage you to go with your comfort level! If using Ooni’s Detroit-style Pizza Pan, do not exceed 370 °C (700 °F).


For the dough

1. Place the flour and sugar in a large bowl (or the bowl of a stand mixer).

In a separate bowl, add the water, followed by the yeast, salt and olive oil. Mix and pour over the flour and sugar mixture. Fit the mixer with the dough hook and mix on low to medium speed for 5 minutes or until all the ingredients are thoroughly combined and you have a smooth, silky dough with good elasticity.

Tip: If you don't have a stand mixer, mix the ingredients with a wooden spoon or your hands, then knead by hand until a smooth dough forms, about 15 minutes. 



2. Remove the dough and place it in a large, lightly oiled bowl.

Cover with a kitchen towel and let rest for 1 hour. After 1 hour, lightly wet your hands and gently pull the dough from the edges over the centre of the dough. Repeat with the remaining corners, then cover and let rest for 1 hour at room temperature. Repeat this process two more times. After the third fold and rest, the dough should be ready for the next step.

Bowl of dough on a table next to a bowl of apples and a small dish of cinnamon.

3. Generously drizzle your baking pan's bottom, sides and lid with olive oil.

Generously drizzle your baking pan's bottom, sides and lid with olive oil. The dough rises as it bakes and may hit the top of the pan, so this ensures that the dough won’t stick to the metal. Place the dough ball on the pan, cover it with the lid and refrigerate it overnight for a cold proof.


4. Once the cold proof is complete, remove the dough from the refrigerator about 3 hours before you plan to eat.

Once the dough reaches room temperature, gently press the dough out into the edges of the pan — this may take multiple tries. If it’s resisting, let it rest for 30 more minutes, then try again.

5. After the dough has rested and become more pliable, dimple it again using your fingers, pushing it towards the corners of the pan.

(You might need to repeat this step a few times to get the dough to completely cover the base of the pan.). 

6. Once your dough is ready, carefully remove it from the pan and set it aside.

The dough will go on top of the tarte Tatin as the final step.

For the toppings

1. Fire up your oven and allow it to preheat for 15 to 20 minutes.

Aim for 350 °C on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 


2. While the oven is heating, peel, quarter and remove the core from the apples.

Slice each quarter into 2-centimetre-thick slices. Set aside.

Peeled and sliced Golden Delicious apples on a wooden cutting board with a knife and a peeler.

3. When the oven reaches temperature, pour the sugar into a small saucepan and cook over low heat on your stove without stirring for about 2 minutes.

When the sugar begins to liquefy, gently stir it with a wooden spatula. Take your time so as not to create lumps that will be hard to melt. Remove it from the hob once it is golden brown and smells of caramel, about 10 minutes. Carefully pour the caramel into your pan, spreading it evenly over the bottom.

4. If you want a simpler approach, pour the sugar and 45 grams of water into a small saucepan.

Stir together until slightly dissolved. Place the saucepan over medium heat on your stove and leave the mixture to dissolve without stirring. Keep your eye on it, as it could burn if unattended. Over the next 10 minutes, the mixture will turn from light in colour to light brown and then golden brown. Once it reaches this final colour, remove it from the heat. Carefully pour the caramel into your pan, spreading it evenly over the bottom.

Caramel in a small bowl on a table next to an Ooni Detroit-style Pizza Pan, a bowl of apples and a small dish of cinnamon.

5. Evenly spread the apple slices on their sides over the caramel in your pan.

 

Sliced Golden Delicious apples and caramel in an Ooni Detroit-style Pizza Pan on a table next to a bowl of apples and a small dish of cinnamon.

6. Cover the apples with the dough, touching up the shape if needed so that it covers all of the apples and reaches the sides and edges of the pan.

 

Dough in an Ooni Detroit-style Pizza Pan on a table next to a bowl of apples and a small dish of cinnamon.

7. Cover the pan with the lid and place it in the oven.

Cook for 9 minutes at 370 °C.


8. Using oven gloves, carefully remove the pan from the oven and take off the lid.

Remove the tarte Tatin pizza from the pan by turning the pan upside down or with the help of a metal spatula.

9. Let the tarte Tatin rest on a cooling rack for 3 minutes.

Dust with an extra sprinkling of cinnamon, then slice, serve and enjoy!

Read more about Detroit-style pizza here

French Detroit-style dessert pizza (Tarte Tatin) with sliced Golden Delicious apples, caramel and cinnamon on a serving plate on a table next to a bowl of apples and a small dish of cinnamon.

Guillaume Marinette

France-based food writer and photographer Guillaume Marinette (guillaume.marinette) has contributed to nearly 50 cookbooks, including several bestsellers. He’s passionate about Italian cuisine and has written extensively on the subject, including over 100 recipes in "Pizzas, Brochettes, Foccacias..." published in 2022 by Artémis. 

For the dough :

  • 350 grams strong bread flour (at least 13% protein content)
  • 30 grams caster sugar 
  • 1.5 grams instant dried yeast, or 2 grams active dried yeast, or 5 grams fresh yeast
  • 5 grams fine sea salt
  • 18 grams extra-virgin olive oil, plus extra for coating the pan
  • 260 grams lukewarm water

For the toppings:

  • 3 (about 500 grams) Golden Delicious apples
  • 80 grams caster sugar
  • 6 grams cinnamon

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