Apple Tarte Tatin

This tart is cooked on the stove, then covered with pastry and baked.  After baking, it is inverted onto a platter and served.  The butter and brown sugar that the apples are caramelized in give it a completely different flavor than ordinary apple pies or tarts and it is so much quicker and easier to make than a traditional American apple pie.


Confectioner’s sugar

1/4 c. lightly packed, light brown sugar


2 large Gala apples, peeled, cored, and sliced into wedges

2 T light brown sugar

1 tsp. ground cinnamon

1/2 c. light brown sugar

2 T butter

Crust Dough:

1/2 c. all-purpose flour

1/2 tsp. salt

1 T white sugar

3 T canola oil

Ice cold water


Heat oven to 350 degrees.

Toss apples with 2 T brown sugar and the cinnamon.  Set aside.

Prepare crust:

Combine flour and salt.

Mix in oil until combined.

Add water 1 T at a time until dough is formed.  Be careful not to overwork dough or the gluten in the flour will be overactivated and make the finished crust tough.  Work just until the dough sticks together.

Cover and let rest.

Cook apples:

In a heavy 8″ cast iron skillet, melt the butter over medium heat.

Sprinkle in 1/2 c. brown sugar.  Arrange apple slices into a pattern.

Sprinkle with 1/4 c. brown sugar.  Cook 5 to 8 minutes until caramel is formed by the butter, sugar, and apple juices and bubbles around the apple slices.

Roll pastry:

Roll dough to approximately 1/8″ thick into a circle large enough to cover apples in pan on a surface dusted with flour.  Roll up onto rolling pin and unroll over the apples in the pan.  Tuck edges into the pan to encircle the apples.

Place entire pan in the oven and bake for 15 to 20 minutes.

Lay a serving platter over the top of the skillet full of baked tart and quickly invert.

Dust tart with confectioner’s sugar and serve.

Makes 8 servings.

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