Apple Tarte Tatin Recipe - Allrecipes.com
Apple Tarte Tatin Recipe
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How to Make Apple Tarte Tatin
See how to make a simple and amazing apple tarte. See more
  • READY IN 50 mins

Apple Tarte Tatin

Recipe by  

"The beauty of a recipe that uses just pastry dough, butter, apples, and sugar to make the magic, is that no matter how yours comes out you'll enjoy it."

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Ingredients Edit and Save

Original recipe makes 1 10-inch tarte tatin Change Servings

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
  3. Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
  4. Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
  5. Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
  6. Place crust on top of apples and tuck in edges around apples.
  7. Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 50 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2013

Pam, if you watch his video on this recipe it shows exactly how he does it and takes the mystery of the butter away. We plan on making this with the added bonus of watching his video first.

 
Most Helpful Critical Review
Feb 03, 2013

I was looking for alot more from this recipe. Difficulties started with the clarity of the directions. I wasn't sure whether this called for melted butter or not in step two. The directions state to coat bottom of pan with butter, which seems to mean in order to coat, it needs to be melted however then, when placed on stove in step 4, it calls for cooking until butter melts. Which is it? When I went to flip the tarte in was stuck to the bottom of the pan. I had visions of a beautiful tarte and instead it turned into a mess. I ended up using a spatula to get it out and there was no presentation to it at all. To top it all off, it was bland. This needs some cinnamon and nutmeg. Will not be making again. Sorry Chef John. I am usually a big fan.

 
Dec 27, 2012

This is a marvelous recipe. It was so very delicious that I have made 3 in 2 weeks. Being adventurous, it sounded kind of like a pecan sticky bun which I adore, so I included whole pecans just before the carmelized apples were to go into the oven. Then I topped it with some cinnamen and topped it with the crust. It was appreciated by all.

 
Apr 06, 2013

I loved the simplicity of the recipe and it tasted amazing. Take the 5 mins and watch the video...it really does help understand the instructions. I made minor changes. I reduced the sugar to 1/2 cup and I used Gala apples because that's what I had on hand. I cheated and used a Pillsbury pie crust and it did not disappoint. Before I put it in the oven, I sprinkled cinnamon over the apples. I think that was an important addition. When I flipped it, it looked picture perfect...just like Chef John's. When I make it again, I will double the apples. Thank you Chef John!

 
Oct 06, 2013

My first attempt at preparing Chef John's apple tart tatin was a success! I found Chef John's instructions on his video very easy to follow. Made it for my son's "birthday cake" and everyone LOVED it. Just returned from France where I had apple tart tatin three times. This recipe was the BEST of them all! Won't hesitate to make it again! Try it - you'll love it!

 
Oct 09, 2013

Very simple to make and so good! Definitely watch the video first, it will clear up any questions you may have.

 
Oct 04, 2013

Not an easy thing to make. Ranked this a 2 mostly because it isn't to get the pie to turn out. If you want that nice ruffle edge. I may have cooked longer than I should've in the skillet because I didn't have much "sauce". It tasted fine, but my preference would be to add cinnamon & double the sauce. Think we'll just stick with the regular apple pie even though this is easier by just quartering the apples instead of slicing.

 
Aug 20, 2013

I used medium sliced apples and packed them closer together. Also used shredded almonds and 1 tsp cinnamon. Being very naughty I used store bought puff pastry. It was fantastic!

 

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Nutrition

  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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