Recipe by Chef John
"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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Granny Smith apples - peeled, cored, and quartered
9-inch unbaked pie crust (see footnote for recipe link)
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.
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.
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.
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!
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!
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!
Tasty and easy to make. I didn't have white sugar, but brown sugar. I used store bought pastry and it worked out nicely. Next time I'll try with the white sugar, which I hope will be tastier caramelized that the brown.
Excellent. After watching the video I did some research on the tarte, learned it was originally made with puff pastry, which I happened to have on hand, so that's what I used. I made it with Honey Crisp apples and, as per other reviewers, I added cinnamon and also a dash of ground cloves.
The tarte came out of the pan perfectly, although I have to say there was more moisture in my tarte than in Chef John's, which probably helped. Delicious, oh so easy. I'm making it again for Thanksgiving. It's really nice to have such a great looking dessert that one can put together so quickly and easily.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Tarte Tatin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 142
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