Tarte Tatin

Servings:  4 - 6

Prep Time:  5 minutes

Cook Time:  1 hour 15 minutes

*your Chef will lead you through all the techniques so prepping ahead of class is optional



  • 1 sheet puffed pastry, thawed
  • 1 ⅕ pounds of apples, such as Granny Smith or Honeycrisp
  • Half of 1 lemon
  • 3 tablespoons of water
  • ½ cup granulated white sugar
  • 3 tablespoons unsalted butter
  • flaky salt, optional
  • vanilla ice cream, optional


      1. Using a 9 inch round cake pan as a guide, trim a circle from the thawed puffed pastry using a paring knife.
      2. Peel and quarter the apples (use a melon baller or small spoon to remove the core). Squeeze the juice from the lemon over the apples then set aside briefly while the caramel is made.
      3. Preheat the oven to 375°F. 
      4. Warm the water and sugar over medium heat until it starts to brown and melt. Stir using a rubber spatula until the color is even and golden. Dot in the butter and continue to stir to help break up any lumps.  
      5. Add the apples and stir until thickly coated with caramel. Cook for 15-20 minutes until the caramel has reduced slightly. Stir as the apples cook to ensure that the caramel does not burn
      6. Arrange the apples into the 9 inch cake pan in concentric circles, ensuring that they are tightly packed. Pour the rest of the caramel over the apples. 
      7. Lay the puffed pastry on top of the apples and gently tuck down the sides with a clean rubber spatula. Bake for 45-55 minutes until the pastry is golden brown and firm. Let cool in the pan for about one hour then invert onto a serving plate. 
      8. Slice and serve with a sprinkle of flaky salt and vanilla ice cream.



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