Apple Tarte Tatin

Sweet, acidic and classic. The Tarte Tatin is a classic dessert thats been made and remade time and time again. I am trying to work this one out so the recipe isn’t perfect but its damn tasty! Let me know if you decide to make this and how it turns out for you!



Apple Tarte Tatin

Yield: 6 slices


  •  4 Large Granny Smith Apples (Peeled, cored and quartered)
  •  115 grams Granulated Sugar
  •  115 grams Unsalted Butter
  •  1 Vanilla bean
  •  1-10 inch Pie Crust
  •  1 cinnamon stick
  •  Pinch of salt
  •  2 pcs Star Anise
  •  4oz Bourbon


  1.  Preheat oven to 400 degrees.
  2.  In a cold cast iron, place the butter and sugar and turn on medium heat.
  3.  Once the butter and sugar melt, mix and add the cinnamon, star anise, salt and vanilla.
  4.  Remove from the heat, add the bourbon and place back on the flame, flambe and cook until flame disappears.
  5.  Place the apples skin side down around the pan and cook for 2-3 minutes.
  6.  Remove from the heat and place crust over the pan, tuck the edges in the pan and cut three vent holes in the top and place in the oven for 25- 28 minutes or until golden brown.
  7.  Remove and shake the pan gently until the crust and filling moves.
  8.  Place large plate over the pan, gently and carefully flip onto the plate and remove the pan. Allow to cool for a few minutes, cut and

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