Apple Tarte Tatin

Chef Paul Hathaway

Chez Albert,, Amherst, MA

Apple Tarte Tatin


  • 1 Sheet 8x8 Puff Pastry thawed
  • 8 Granny Smith Apples
  • 2 Tbsp of fresh Lemon Juice
  • 1 Tbsp of unsalted Butter
  • 1 Tbsp of Sugar
  • 4 Tbsp Water
  • 4oz Sugar
  • 2 Tbsp unsalted Butter


On a lightly floured surface, roll out puff pastry to a ¼ inch thick. Then refrigerate for 20 minutes.
Peel, quarter and core the apples and toss with the lemon juice.
Place the water into a small heavy based pan and pour the sugar in an even layer. Allow the water to absorb the sugar for a few minutes then place on the range at medium heat.
Allow to cook (don’t touch) until it turns deep golden brown then stir in butter and pour into an 8 inch round baking pan.
Place the apples tightly into the pan, then brush with melted butter and sprinkle with sugar.  Bake in oven for 25 minutes at 375.
Remove from oven and place puff pastry on top and tuck it in round the pan. Cook for anther 30min or so, until golden brown.
Allow to stand at round temp for an hour, until barely warm. Run a knife along the outside, place a plate on top and turn over. Slice and serve with a little vanilla ice cream or whipped cream.
Serves: 6


Recommended wine/beer for Apple Tarte Tatin:

Domaine Lafrance NV Cidre de Glace [Québec, Canada] 375ml