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Tarte Tatin

Tarte Tatin

  • Prep

    20 m
  • Cook

    1 m
  • Ready In

    1 h 20 m
MyThaddeus

MyThaddeus

Butter, sugar, apples, and flaky pastry create sinful bliss. Be sure to line your springform pan with foil to catch the drips!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips.
  2. Spread butter evenly into a 9 inch springform pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.
  3. Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom of pan and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DCBRUSH
63

DCBRUSH

1/24/2004

My family really liked this recipe. The first time I made it, I used a springform pan, and despite lining it with foil, I still had seepage onto my baking tray. The second time I made it I used a 9 inch cake pan. I lined the inside of the pan with nonstick aluminum foil and trimmed the excess to 3 inches above the height of the pan. There was no seepage and the tart removed easily from the pan. I also added some cinnamon and nutmeg for extra flavor. All in all an easy recipe to prepare and quite delicious. Thanks for sharing.

laury
37

laury

10/28/2007

Thank you, Thaddeus for submitting your recipe, all the ones on the web are so complicated! My friend made this for my birthday, and then showed me how to do it, but I did not have a recipe for the pastry part and could not replicate what she showed me. I also needed the reminder for slicing the apples thinly...it makes a difference. So, let me share a tip about using an ovenproof saucepan. She melted the sugar on the stovetop in the same pan, until amber color and turned off the heat and turned the pan to coat the sides, and then layered the sliced and peeled apples, and topped with the pastry. No mess, no added butter, and when you fill the pan to the top with apples (took 5-6 apples) it's easy to flip over and comes out great! Fresh whipped cream is a great final touch!

Muffinmom
25

Muffinmom

10/29/2008

The taste of this tart was good, but certainly not what I would call "sinful". A few spices (such as cinnamon and nutmeg) are needed in this... Also, DO NOT put this in a springform pan, because it does not create "drips" in your oven. It creates an entire pool of melted butter and sugar that will stink up your entire house as it burns on the bottom of your oven! And I followed the directions (and then some) and put numerous sheets of foil under the pan in all directions, and it still leaked everywhere!!!!! Beware and use a tart pan or pie plate for this, but nothing with a removable bottom!!

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