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Tarte Tatin

March 26, 2009

Tarte Tatin


I know I’ve been a bit delinquent in posting on here.  Things have been busy and I have been pre-occupied to say the least.  Perhaps I will elaborate on that some other time… or perhaps not. 

I recently made this beautiful Tarte Tatin.  Unfortunately, I didn’t have the right sort of apples (Granny Smiths or Pippins work well), so there was a bit too much juice in the caramel sauce.  Nevertheless, it tasted fairly good.  I’ve made this in the past to great success, but of course this last time I was in a rush and didn’t have time to run to the store to get the right type of apples — little did I know what a big difference it would make.  Future tarte-tatin-makers take note!

As impressive as this looks, it really isn’t that hard.  Use store-bought pastry dough and you’ve got an elegant dessert in about 30-45 minutes with only about 10-15 minutes of work (the rest of the time it will be in the oven). 

Next time I make this I’ll try to add take some pictures and elaborate on the recipe.  Some aspects of it (i.e. how to stack the apples in the pan would be clarified with some good visuals).  However, until then, you’ll have to make do with my version of the recipe!

Tarte Tatin

Recipe based on a recipe from Williams Sonoma


·         4-5 Apples (crisp, tart apples work best), peeled, cored, and thinly sliced (~ .25 in)

·         2 T butter

·         ½ Cup Sugar

·         Pepperidge Farms Pastry Dough Sheets (frozen section of the grocery store)



1.       Preheat Oven to 350°F.

2.       Melt 2 T butter in a 10 inch oven proof pan

3.       Add ½ Cup Sugar to melted butter and cook over medium heat until the butter and sugar mixture is a light caramel color.

4.       Carefully arrange apple slices in the pan with the curved side down.  Start with the outside and spiral in.

5.       Heat the pan with the apples over low heat for another 10 minutes or so until the apples are tender, but still firm.

6.       Prepare the pastry dough per the instructions on the box, and then cut to fit the pan that you are cooking the apples in.

7.       Lay pastry dough over apples and press in around the edges to create the crust of the tart.  Make small holes in the top to allow air to escape while cooking.

8.       Cook in oven for 20 minutes.

9.       Remove from oven and let sit for 10 minutes.

10.   Flip onto a plate or platter and serve warm or at room temperature.

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