Tarte tatin plated full featured

Tarte Tatin


  • 1 sheet frozen puff pastry, defrosted but still cold
  • 4 tablespoons butter, softened
  • ½ cup sugar
  • 2 tablespoons brandy
  • 7-8 Honey Crisp apples, peeled, cored and cut into quarters


Roll the puff pastry into an 11-inch circle on a lightly floured surface. Place the pastry on a baking sheet and keep in the fridge until ready to use.

Preheat the oven to 425°F.

Spread the butter onto the bottom of a 5 QT SmartSteam ™ pan or a cast iron skillet. Pour the sugar over the butter evenly and drizzle with the brandy. Arrange the apples, packing them tightly into a concentric circle (remember they shrink as they cook).

Cook the apples over medium heat until the juices are bubbling and turning golden, about 20 minutes.

Place the pan into the oven and bake for 20 minutes. Remove the pan and lay the puff pastry over the apples. Return the pan to the oven and bake about 20 minutes more, until the pastry is puffed and golden brown.

Allow the tarte to cool in the pan for about 10-12 minutes. You want to invert the dessert while it is still warm.

Place a plate flush with the puff pastry and invert the tarte onto the plate.

Cut it into wedges and serve.


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