Caramelized Apple Tarte Tatin

This is a quick easy way to make Caramelized Apple Tarte Tatin in your own kitchen and it will taste like it was made by a famous chef in Monte Carlo.

Ingredients

  • Butter  ·  2 ounces 
  • Brown Sugar  ·  2 ounces 
  • Sugar  ·  4 ounces 
  • Heavy Cream  ·  2 ounces 
  • Vanilla Bean Paste  ·  1 & 1/2 teaspoon 
  • Granny Smith Apples  ·  3 whole 
  • Pie Dough  ·  1 package 
  • Herbie’s Apple Pie Spice  ·  1/2 teaspoon 
  • Sugar  ·  1 teaspoon 

Instructions

Much more simple and more impressive than a regular apple pie, Tarte Tatin was developed in the 1880s by the Tatin sisters of Lamotte-Beuvron, just south of Orléans.

Preheat oven to 325F.

Peel and quarter apples, removing any seeds.

In a medium sauté pan, add butter, brown sugar and 4 oz white sugar and cook to a light caramel.

Add cream and vanilla bean paste.

Continue to mix until emulsified.

Pour caramel into a 9” non-stick cake pan. Line the pan with apples tightly together.

Bake for 20 minutes.

Remove from oven then lay the pie over top and crimp the edges.

Brush dough lightly with egg wash.

Sprinkle over top Herbie’s Apple Pie Spice and the remaining teaspoon of sugar.

Place back in the oven and bake for an additional 35-45 minutes or until pie crust is golden brown and crispy.

Remove from oven and allow to cool for 5-10 minutes.

Using a larger 10-12” dinner plate, invert the tarte tatin by flipping it onto the plate. Give it a little shimmy shake as it drops from the baking pan easily and enjoy.

We recommend serving with vanilla bean ice cream or whipped cream.

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