Apple Tarte Tatin

Apple Tarte Tatin

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Credit: John Schopp CEC, CEPC, CCA, culinary instructor, Virginia Western Community College, Rocky Mount, Va.
Sizzle, Summer 2014


3 oz. butter
8 oz. sugar
½ vanilla bean
6-7 Granny Smith apples
1 lb. pâte brisée


1. Distribute evenly spaced, marble-sized pieces of butter over bottom of 10-inch saute pan.

2. Infuse sugar with half a vanilla bean; distribute evenly across bottom of saute pan.

3. Peel, core and halve apples. Arrange neatly, cut-side up, in saute pan.

4. Cook over medium-high heat until sugar and butter form a rich, light-caramel color. Watch for hot spots. As caramel starts to form, move pan around burner; lightly tilt and swirl to avoid burning caramel. Once desired color is reached, remove from heat.

5. Roll chilled pâte brisée into even circle; place atop tarte Tatin. Tuck excess dough around edges to form crust. Slightly tighten apples toward center.

6. Vent crust to allow steam to escape. Place Tatin in 400°F oven. Bake until crust is golden-brown.

7. Allow tart to cool slightly. Shake pan lightly to loosen. Place serving platter on top of tart; quickly flip. Jiggle pan to ensure all apples release.

Notes: Puff pastry scraps make a nice substitute crust for the pâte brisée. As you flip the tart, slightly tilt the front of the pan down to avoid a caramel burn on your wrist. Cook with courage, passion and purpose—the rest will follow.


Bread/Pastry, Dessert, Sizzle

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