Tarte tatin

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Tarte tatin


Tarte tatin [1] [2] traditionally cooked in a beaten copper dish, but can also be cooked in a cast-iron skillet to create a delicious sweet treat.


  • 3 pounds tart eating apples
  • 1/2 cup brown sugar
  • 1 stick unsalted butter
  • 1 quantity of sweet pie crust


  1. Make a sweet pie crust dough.
  2. Chill pie crust for ~30 min.
  3. Warm oven to 425 degrees F.
  4. Peel and core apples.
  5. Cut apples into thick slices.
  6. In a pan over medium heat, combine the apples, sugar and 3/4 of the butter for ~10 min to caramelize the apples.
  7. Roll out the dough to cover the tart.
  8. Dot the top with remaining slices of butter.
  9. Put in oven for ~30 min, achieveing a browning of the pastry top, and the apples bubbling.
  10. Remove from oven and turn tart upsidedown on a serving plate.
  11. Serve, optional to include sour cream or crème fraîche.


  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 219-220. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 84-85. ISBN 978-1-904920-43-4. 

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