Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
8 servings (serving size: 1 wedge)

This iconic dessert was allegedly created by the Tatin sisters of France's Loire Valley. Legend is that while trying to repair a baking error, they ended up with this upside-down dessert of flaky pastry and apples bathed in caramel.

How to Make It

Step 1

To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor; pulse until combined. Add 6 tablespoons chilled butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water, and pulse until mixture forms clumps. Gently press dough into a 6-inch circle on heavy-duty plastic wrap; cover and freeze 30 minutes.

Step 2

To prepare filling, combine apples, juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Melt 2 tablespoons butter in a 9 1/2-inch cast-iron skillet over medium-high heat. Add 3/4 cup sugar to pan; cook 4 minutes or until golden brown, stirring constantly. Remove pan from heat. Arrange half of apples, rounded side down, in a circular pattern over sugar mixture in pan. Top with remaining apples, rounded side up. Cook over medium heat 15 minutes. Remove from heat; let stand 15 minutes.

Step 3

Preheat oven to 400°.

Step 4

Working quickly, roll dough into an 11-inch circle on a heavily floured surface. Place dough over apples; fold edges under. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Bake at 400° for 40 minutes or until crust is lightly browned. Remove from oven; let stand 5 minutes. Place a plate upside down on top of pan. Carefully invert tart onto plate. Serve warm.

Ratings & Reviews

JNBank's Review

karajb
November 01, 2014
I made one change. I subbed 1.5 oz of whole wheat flour for all purpose flour. Made this for a dinner party. It was a big hit. Everyone asked for 2nds and 3rds. I used a nonstick pan and it came right out. The crust tasted like a shortbread cookie!

karajb's Review

JNBank
November 11, 2009
Recipe was huge hit for special occasion. First attempt, crust stuck to pan...I reduced the sit time to just 2 minutes on my 2nd attempt and it came out beautifully. I also worked on seasoning my cast iron pan more between the 2 attempts (lots of bacon and greasy foods!). My husband thought it was too sweet...but everyone else said it was one of the best Tarte Tatin's they've had (even in France!).

Sorcha09's Review

Sorcha09
January 24, 2009
Much easier and faster than the traditional tarte tatin and a special alternative to apple pie.

Sallydenhard's Review

Sallydenhard
December 21, 2008
Followed the recipe to the letter. The crust did not turn out well at all. Did not like the taste. Will not try to make again