Tarte Tatin

This classic French dessert is very easy when you use store-bought pie dough.

Serves: 8Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium

Serves: 8


  • 8 Tbsp. butter, room temperature
  • 1 cup sugar
  • 6 medium Gala or Golden Delicious apples, peeled, cored, and sliced
  • 1 thin sheet pie dough, cut into a circle 12" in diameter


  • Heat oven to 350°F. Spread the butter evenly into a 10" Tarte Tatin mold or heavy, 10" nonstick ovenproof skillet. Evenly spread sugar on sides and bottom of the pan. Starting at the edge of the pan, arrange apples slices in concentric circles, fitting apples closely together.
  • Place pan over high heat, and cook without stirring until sugar caramelizes and turns dark golden brown, 15–20 minutes. Remove from heat, and gently press the apples closer together with a wooden spoon, eliminating any gaps. Cover the apples with the pie dough. Bake until pastry is golden brown, about 30 minutes.
  • Remove from oven and rest it for 5 minutes. Place a large serving plate on top, and rapidly invert the tart; remove the pan. Serve warm.