Apple Tarte Tatin: a classic french dessert that is sure to please!

This simple French apple pie, in the style of a tarte tatin, consists of a layer of puff pastry and a thick layer of caramelized apples. It is made by placing caramelized apples with butter and sugar in the bottom of a pie pan, then filling with buttered dough. After baking, it is turned over and served with the crust underneath and the apples on top. Tart apples like Grandma Smiths are best suited for this apple pie because they caramelize well and tolerate baking.

The Tatin cake is a classic French dessert that began with two sisters named Tatin. The French sisters prepared an upside-down cake in the hotel kitchen and decided to serve it this way. It has since become an eponymous pastry classic in kitchens around the world!

How to make a French apple pie

Peel and slice the apples, then cut them into quarters.

Start the caramel sauce in an ovenproof pan by melting the butter and adding the sugar. Dissolve and add the apples. Cook the apples and caramel for a few minutes, stirring frequently.

When the apples are tender and the caramel should be colored and textured, spread the dough on top. Bake the toast in the preheated oven until the crust is golden brown.

Quickly loosen the toast using a pie pan and oven mitts.

Serve with warm vanilla ice cream.


Keep stirring the caramel and apples as it cooks, so that the apples are cooked evenly and the caramel doesn’t brown.

Cast iron or stainless steel pans are the best.

Preservation of apple pie and tatin

This French toast can be left on the counter for a day or stored in an airtight container or covered with plastic wrap in the refrigerator. It can be frozen in individual slices if necessary.


Heat the oven to 375 degrees Fahrenheit.

Peel and slice the apples, then cut them into quarters.

Start the caramel sauce by melting the butter in an ovenproof skillet over medium heat. Stir in the sugar and let it dissolve in the syrup.

When the mixture starts to bubble, add the apples and salt to the pan and stir to coat the apples.

Cook until the sauce takes on a caramel color, stirring and turning the apples every few minutes. This will take about 12 minutes.

Remove the pan from the heat and arrange the apples so that the rounded sides are facing down. Remove the pie crust from the fridge and flip the hot apples over, being careful not to touch the hot sauce or pan. Place the edges of the crust in the pan and drill holes to allow steam to escape.

Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.

Let the toast cool on the counter for 10 to 20 minutes.

Turn the tatin over. Run a knife along the edges to loosen and separate the crust from the pan, and shake the pan to loosen the apples. Place the pie dish on the pan and quickly and carefully flip it over with oven mitts.

Lift the pan and throw the remaining pieces into the pan.

Serve warm, topped with vanilla ice cream.


The old two-in-one apple peel and crust dispenser helps prepare apples for roasting.

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