Tart Tatin

The Homestretch

"Chef Michael Allemeier with the Culinary Arts Program at SAIT has this recipe using apples."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Preheat oven to 400°F.
  2. Melt butter in cast iron pan and add sugar - mix together so it all melts together.
  3. Keep heat on low.
  4. Wedge apples upright in a tight circle and fill center with apples.
  5. Slowly simmer on low heat for 25 minutes until caramel goes golden and apples are tender. Do not rush this step or apples will burn!
  6. As the apples cook they will soften - gently fold down so skin side is down in the pan.
  7. Once a golden caramel is obtained - take off heat.
  8. Roll out pastry so it is bigger than pan.
  9. Carefully place pastry over top of apples and tuck in around the apples and wedge in between the pan - use a spoon for this.
  10. Place in oven and bake until pastry is cooked and caramel golden - approximately 10-12 minutes.
  11. Once cooked remove from oven. Let cool for 10 minutes.
  12. Carefully flip tart onto a large plate. Remove any stuck apples and spoon any caramel over top of the tart.
  13. Let cool.
  14. See Notes for Creme Anglais


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