Tarte Tatin: A use for all those apples

Though it is thought of as so overdone, I never see Apple Tarte Tatin when I am eating out. I don’t know if this is due to the simplicity of the dish or the need to serve it immediately after removing it from the oven, either way, I love it and definitely recommending whipping up a dish of it for anyone who is stopping by!


Tarte Tatin
serves 6

1/2 cup unsalted butter, I like Plugra for its high fat content
1/2 cup sugar
2 pounds Fuji or Honey Crisp apples, peeled, cored and quartered
1 sheet puff pastry

Preheat the oven to 400 degrees.

Put the butter in the cast-iron frying pan and cook over medium heat until melted. Add the butter and cook only until it begins to foam or bubble. Then, add the apples with the side that was just peeled laying in the butter/sugar mixture. Cook on high heat until the butter turns caramel in color and the apples begin to soften.

Take the pan off the heat and let sit for 10 minutes. Roll the puff pastry out to be large enough to cover the top of the pan with about 1 inch extra on all sides. Place on top of apples and tuck extra dough under completely cover top of apples. Bake in oven for 20-30 minutes or until the pastry is golden brown and the mixture is bubbling.

Remove from oven. Carefully place a plate on top of frying pan and flip tarte tatin onto plate in one smooth motion and Voila, you have a simple and beautiful dessert!

Serve with vanilla ice cream or creme fraiche.


For more info on the history of Tarte Tatin, read up here.

1 Comment

Filed under dessert, Food, Recipes

One response to “Tarte Tatin: A use for all those apples

  1. Pingback: An Easy Fall Dinner in Less than an Hour «

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