Tarte Tatin

This post is a bit overdue, but here it is…

Week: 43 of 52

Cookbook: Ready for Dessert, David Lebovitz

I make apple pies from locally-picked apples every year.  And I still did make those pies this year (both my office and JP’s are in for a treat tomorrow). However, I wanted to try something new this year, so I also made Tarte Tatin, a traditional French desert.

The process starts by making a tart dough.

After popping the dough in the fridge to chill, I prepped the apples by peeling, coring and quartering them. To make the desert, butter is melted and sugar is sprinkled on the butter before arranging the apples in the pan.

After 20+ minutes on the burner…

Finally, the dough is rolled out and laid over the apples in the pan.

The tart is baked until the dough is browned.

The tart is flipped out onto a plate for serving and then served alone, or in my case, with vanilla ice cream!


  • Flour
  • Sugar
  • Salt
  • Butter
  • Water
  • Apples

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