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Tarte Tatin Recipe

House Home Photo Dessert Tarte Tatin Recipe

Upside down apple pie from chef and host of Conviction Kitchen, Marc Thuet.

8 servings

1 cup unsalted butter
2 cups sugar
10 baking apples, peeled, halved, and cored
12" round puff pastry


Step 1: Preheat the oven to 350°F.

Step 2: Melt the butter and sugar in a 12" cast-iron pan. Simmer until the sugar caramelizes, turning dark golden brown, 10-15 minutes.

Step 3: Place 12 apple halves in the caramel upright in concentric circles, packing them as tightly as possible. Place 8 halves on top of the tightly packed apples (you'll need them when the apples shrink during cooking). Bake for 20 minutes.

Step 4: Remove from the oven and fill the holes with the 8 apple halves from the top.

Step 5: Poke the puff pastry with a fork and place on top of the apples, tucking into the edges. Cook for 20 minutes longer, or until the pastry is golden and crisp. Let cool.

Step 6: To unmould, place a serving dish on top of the tarte and carefully flip over. Serve cold or hot.

Reprinted with permission from Marc Thuet's French Food My Way (2010 Penguin Group Canada).


Marc Thuet


Paula Wilson

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