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Tart Tatin

Tart Tatin

Pastry Chef Simon Stevenson

Hampden Bake Shop, University of Massachusetts, Amherst, MA


  • 2 Tbsp Unsalted Butter
  • ¼ cup Granulated sugar
  • 2-3 Granny Smith apples, peeled, cored and sliced into wedges
  • 1 8-inch Puff pastry circle


Spread butter on inside of a saute pan making sure to go up the sides.
Evenly sprinkle the granulated sugar over the butter.
Arrange the apple slices over the sugar/butter in a circle, fanning out the apple and slightly overlapping them.
Place the saute pan over a medium heat, and cook the apples without destroying the uniform pattern until the sugar begins to caramelize.

When the sugar has caramelized to a light caramel, Remove the pan from the heat and place the circle of puff pastry over the apples covering them evenly.

Immediately place the entire saute pan into a preheated 400 F oven and bake for 15-20 minutes or until dark golden brown.

Remove the fully baked tart from the oven and allow to cool.
Once cold place the pan over a medium flame and heat through gently so the apples loosen from the pan. You will know when this is ready by placing your hand on the puff pastry and trying to turn it using a gentle pressure.

Remove from the heat.
Place a large serving plate over the saute pan and holding the plate, invert the entire pan. Gently lift the pan away from the plate.

The tart should be served with vanilla ice cream.


Recommended wine/beer for Tart Tatin:

Domaine des Baumard 2002 Quarts de Chaume