Tarte Tatin

Thanks to prepared pasty dough, pastry chef Christine Beard‘s apple tarte tatin is a cinche to make.

  • By Christine Beard, Pacific Institute of Culinary Arts
  • April 12, 2017
Image Author: Tracey Kusiewicz


    1 round classic or quick puff pastry
    (pre-made from any grocery freezer section)

    1⅓ cups Granny Smith or other firm apple

    ⅕ cup unsalted butter, cubed

    ⅝ cup sugar


    1. Preheat oven to 375°F. Cut pastry into a circle just larger than the size of the baking pan. Using a fork, “dock,” or prick, the uncooked tart shell at 2-inch intervals—don’t forget the sides. Place in fridge.

    2. Peel, core and slice apples into wedges. Set aside for next step. Heat an oven-safe heavy skillet or sauté pan over medium heat. Add sugar to the dry pan and cook until it reaches a light caramel colour, stirring only occasionally to even out the cooking. Stir in butter cubes until a homogeneous mixture forms. Remove from heat and arrange apples in caramel. Place prepared pastry dough ontop of the apples within the skillet.

    3. Transfer tart to oven. Bake at 375°F until pastry browns on the sides, then reduce to 325°F for approximately 25 minutes. Total bake time should be approximately 40 to 45 minutes, depending on your oven.

    4. Allow tart to stand for 15 to 20 minutes. During this time, the apples will absorb the caramel.

    5. Wearing oven mitts, place a plate larger than the pan over the pastry. Place one hand on top of the plate and another underneath the pan. In one quick motion, flip upside down—but be cautious! Do this too soon and the caramel will still be liquid; wait too long and the tart will not release from the pan.

    6. Serve warm with your favourite vanilla ice cream. Makes one 9-inch tart.

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