Classic Apple Tarte Tatin

Classic Apple Tarte Tatin

Citris Gratin with Cinnamon

Classic Apple Tarte Tatin

This recipe for Classic Apple Tarte Tatin is one of Chef Gilles’ favourite desserts and recipe from his homeland of France. It is quite simple, but very delicious. Perfect in the fall when apples are in season.

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Classic Apple Tarte Tatin

Classic Apple Tarte Tatin

Serve 6
8 apples
½ cup butter, cut into cubes
2/3 cup sugar
1 package PC Butter Puff Pastry

NOTE:  Make this recipe one day before you plan on serving it.

1. Pre-heat the oven to 375 F.
2. Peel and cut apple into quarters.
3. In an 8 to 10-inch frying pan, add butter and sugar.
4. Slowly heat the pan to get a blonde to brown caramel.
5. Place the apple quarters tightly into a flower shape.
6. Cut leftover apples into a dice and fill in any spaces.
7. Cut dough into a circle large enough to cover pan
8. Poke some holes in the dough to let steam escape.
9. Bake in over for 20 to 25 minutes until apples soften.
10. Allow to cool. Refrigerate overnight.
12. Torch the pan to melt the caramel just a little
13. Place a large plate over the pan and flip over to serve