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Adjust Servings:
Puff Pastry – 9-inch circle Unbaked
Apples – 6 Granny Smith
Butter – ½ cup
Sugar – 1 cup
Salt – ⅛ tsp
Ice Cream – to taste

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Apple Tarte Tatin

Apple Tarte Tatin

  • 1h 15 min
  • Serves 5
  • Medium




Sometimes the best dishes are born out of culinary blunders, and this simple French-style apple Tarte Tatin is irrefutable proof. The tale goes that it originated in the kitchens of a railway hotel in France. The oldest of two Tatin sisters, Stephanie, popped a tart into the oven upside down, or perhaps without its pastry base. She grinned and bore it, and decided to serve it anyway, and thus a popular classic was born.

Apple Tarte Tatin features a layer of puff pastry with caramelized apples. After baking, the dessert is then turned over onto a flat plate. If you want to go over the top, serve the French-style treat with a scoop of your favorite ice cream. You can also go a step further and add a splash of brandy, some cinnamon, and a few toasted almonds on top.



Using a 9-inch cake pan as a template, cut a circle out from the puff pastry. Poke holes all over with a fork and Set aside.


Preheat the oven to 375 °F.


Peel and core apples, then cut them into quarters.


Melt butter in an ovenproof skillet and stir in sugar. Once the sugar dissolves, add the apples and a pinch of salt and toss to coat.


Cook, frequently stirring and turning the apples, until they are soft, about 12 minutes.


Remove the skillet from heat and arrange the apple quarters, rounded sides down. Lay the circle of puff pastry on top.


Bake until the crust is golden brown, about 20 minutes. Let cool for 20 minutes before flipping the treat onto a plate. Top with ice cream and serve warm.

Understandably, you will immediately want to taste a piece of the apple Tarte Tatin after the somewhat long-ish cooking process. Pace yourself and let it cool, though. It's worth the wait! Enjoy this delectable French-style treat, and share your feedback in the comments section below.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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