Tarte Tatin Apple Pie

December 30th, 2011 | Posted by admin in French Recipes

Pronounced “Tart Tat-in”, research shows that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) South of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart’s origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. (source Wikipedia)

Now, here is a recipe that I translated from Meilleur du Chef :

Tarte Tatin Apple pie


8 to 10 apples

5.3 oz of european style unsalted butter

7 oz of crystal sugar

7 oz of pie crust (pâte brisée)


Preheat the oven at 400 °F.

In a metal round cake pan, put the butter and the sugar and put it on the stove. Bring it to

a boil while melting with a wooden spoon until it makes a brown caramel (not too brown).

Peal and slice the apples.

Place the apple slices in the pan, on the caramel and sprinkle a little cinnamon.

Cover with the round pie crust. Seal the crust on the border in the pan.

Put it in the oven and leave until the crust is brown.

When cooked, demould while hot (cold, it won’t because of the caramel). Be careful while remolding, caramel is hot.

You can do it with your own crust which is certainly better. I wil post soon another recipe for that.


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