Apple Tart Tatin

Apple Tart Tatin

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Our Apple Tart Tatin is anything but your average apple pie. This recipe uses a store-bought puff pastry to save you some time, but feel free to make your own! While this caramel-sweet treat does need to cool for two hours before being eaten, you can use that time to make your salted caramel sauce and whipped cream.

½ cup butter, room temperature

½ cup sugar

4 cinnamon sticks

6 Granny Smith apples

1 sheet puff pastry

Salted caramel sauce, for garnish (recipe here)

Whipped cream, for garnish (recipe here)

Your favorite local ice cream, for garnish

Preheat oven to 425°F.


In an 8-inch cast-iron pan, spread the butter evenly to coat the entire pan.  Sprinkle the sugar evenly over the butter. Place the cinnamon sticks on top of the butter, creating a cross.


Peel and core the apples, then cut each apple in half (from top to bottom). Cut these halves into 8 even slices; each apple should yield 16 slices.


Fill the pan with apple slices. (I often place the first layer in a nice pattern, as it will be your presentation side once you serve the tart.) The pan should be well rounded with apples and as full as possible.


Cover the pan with aluminum foil and place on the stove, using the lowest flame or setting. Cook for 45 minutes or until apples are nice and caramelized on the outside edges.


Once the apples are caramelized, remove from heat and allow to cool.


Cut the puff pastry into an 8-inch circle, place on top of the cooled apples, and dock with a small knife. These incisions will allow the heat to escape while baking. Place in the oven and cook for 10 minutes or until the pastry is golden brown.


Remove from the oven and cool for 2 hours. This will allow the natural pectin in the apples to bind together and help maintain the tart’s shape.


To remove the tart from the pan, place back in the oven for 5 minutes, then take it out and gently flip the tart onto a cutting board. Cut into 4–6 slices and enjoy with salted caramel sauce, whipped cream, and your favorite local ice cream.

From Issue

No. 11 / Winter 2020

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