Homestyle Tarte Tatin

Top off your dinner with a big ol’ slice of apple pie! This upside-down variety is easy to make and will leave you wanting seconds… or thirds!

Number of servings : 10- or 12-inch (25- or 30-cm) pie

Prep time:

Cooking time: 40 to 50 minutes

Type of meal : | Pies/Tarts | Pies/Tarts

Special diet :


¾ cup (175 mL) granulated sugar
¼ cup (50 mL) butter
10 apples, peeled, cored and sliced (about 5 lb/ 2.2 kg)
½ lb (250 g) homemade or store-bought all-pur­pose or puff pastry, cold
1 egg, beaten
2 tbsp (25 mL) granulated sugar


  1. Sprinkle 3/4 cup (175 mL) sugar over the bottom of a 10- or 12-inch (25- or 30-cm) nonstick oven­proof skillet. Cook on medium-high heat until sugar melts and turns golden brown, about 3 to 5 minutes. Do not stir once sugar has dissolved. Add butter and melt.
  2. Add apples and bring to a boil. Cook for 10 to 15 minutes, or until apples are tender and almost all liquid has evapor­ated. Don’t stir very much; apples may break. Liquid in pan should be very syrupy. Cool to room temperature.
  3. Roll pastry into an 11- or 13-inch (28- or 33-cm) circle. Place over apples. Cut a few steam slits and tuck edges of pastry inside pan.
  4. Brush pastry with egg and sprinkle with 2 tbsp (25 mL) sugar. Bake in a preheated 400°F (200°C) oven for 40 to 45 minutes, or until browned.
  5. While pie is hot, run a knife around the inside edge of the pastry, then invert the pie onto a large serving plate.

Bonnie says: Tarte tatin is a wonderful upside-down, caramelized apple pie. This version is very easy compared to others, and it tastes amazing. For a more ordered look, you can arrange the cooked apples in a spiral pattern before topping them with the pastry, but I never bother.
At first, it may look as though you have too many apples, but they’ll cook down, so don’t worry. Serve pie slices plain or with vanilla ice cream.

Nutritional information: