Tarte Tatin

[Photograph: Carrie Vasios]

A classic french tart with a thin crust topped by sliced apples

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Adapted from Ina Garten.

Tarte Tatin

About This Recipe

Yield:serves 8
Active time:30 minutes
Total time:2 hours 20 minutes


  • For Crust:
  • 2 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, diced and chilled
  • 1/2 cup ice water
  • For Topping:
  • 3 large Granny Smith apples, peeled, cored, and cut into 1/4 inch slices
  • 1/2 cup sugar, divided
  • 4 tablespoons unsalted butter, diced
  • 1/3 cup apricot jelly
  • 2 tablespoons water


  1. 1

    Make Crust: Place flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until it is the size of peas, about 1 minute. Add ice water and pulse just until dough comes together.

  2. 2

    Wrap dough in plastic wrap and chill in refrigerator for one hour.

  3. 3

    Preheat oven to 400°F. Line a baking sheet with parchment paper.

  4. 4

    On a lightly floured surface, roll dough out to a 10 by 12 inch rectangle. Sprinkle 1/4 cup sugar over dough. Arrange apple slices across dough in three rows, overlapping pieces tightly. Sprinkle apples with remaining 1/4 cup sugar and 4 tablespoons of butter.

  5. 5

    Bake tart until pastry is golden and apples have started to brown, about 50 minutes.

  6. 6

    As tart is cooling, gently warm apricot jelly with water and stir until combined. Brush evenly over apples to glaze.


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