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+ servings

Apple Tarte Tatin

Enjoy a slice of this Apple Tarte Tatin dusted with powdered sugar and served with a scoop of vanilla bean ice cream.
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients  

For the apples:

  • 1/2 cup sugar
  • 3 Tablespoons water
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • 2 Tablespoons heavy cream
  • 1 Tablespoon unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 3 or 4 Granny Smith apples, peeled, cored and quartered

For the tarte:

  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 cup Granny Smith apple, grated (about 1 apple)
  • 2 eggs
  • Minced zest of 1 lemon
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • Powdered sugar for dusting

Instructions 

For the apples:

  • Preheat the oven to 350ºF.
  • Simmer ½ cup sugar, water, lemon juice and salt in a skillet over medium heat. Cook, swirling the pan, until the mixture is golden brown (about 6-8 minutes).
  • Remove the skillet from the heat and stir in the dream, butter and vanilla. Allow the caramel to cool slightly.
  • Arrange the apples in the semi-cooled caramel, packing them tightly together. Set aside.

For the tarte:

  • Melt the stick of butter in a saucepan by swirling it constantly until the milk solids turn brown (about 5 minutes). Set the browned butter aside to cool slightly.
  • In a medium bowl, whisk together 1 cup sugar, the grated apple, the browned butter, 2 eggs and the lemon zest.
  • Add the flour, salt, baking powder and spices and whisk the batter until the ingredients and blended together.
  • Place the skillet containing the caramel and apples on a baking sheet and then pour the batter over the apples.
  • Bake for 45-50 minutes, or until a toothpick comes out clean.
  • Remove the cooked tarte from the oven and let it rest for 10 minutes before inverting it onto a platter.
  • Dust the tarte with powdered sugar and serve with vanilla bean ice cream.
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