Apple Tarte Tatin


Equipment 10-inch cast iron skillet

8 large Granny Smith apples

2 tablespoons fresh lemon juice

¾ cup sugar

4 tablespoons unsalted butter

7 0z. Crème Fraiche

1/2 Package of Puff Pastry Sheets


Servings: 8
Amount per serving
Calories 439
% Daily Value*
Total Fat 28.2g 36%, Saturated Fat 17.7g 88%, Cholesterol 95mg 32%, Sodium 64mg 3%, Total Carbohydrate 49.7g 18%, Dietary Fiber 5.4g 19%, Total Sugars 42g , Protein 0.7g , Vitamin D 4mcg 20%, Calcium 3mg 0%, Iron 1mg 6%, Potassium 245mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.


Apple Tarte Tatin

Just five simple ingredients go into this classic French Apple Dessert. Don’t forget the Crème Fraiche to top it all off.

Total Time: 90 minutes      Serves 8


Preheat oven to 375 degrees. Position rack in bottom third of oven. Peel, quarter and core the apples. Place in a large mixing bowl and toss with the lemon juice. Set aside.

Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all the sugar is melted and begins to turn a pale golden color.

Remove the pan from the heat. Begin arranging apple pieces in the skillet, rounded side down, in concentric circles, fitting them together as close as possible. Fill the center with 2 or 3 apple pieces, as needed. Arrange the remaining pieces, rounded side up, in concentric circles, filling in the gaps left in the first layer.

Cut the butter into small pieces and scatter over the apples. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the apples are nearly evaporated, about 15 to 20 minutes.

Roll the dough and cover the apples according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.

Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with dollops of creme fraiche.