Classic Tarte Tatin

Classic Tarte Tatin
Photo by Scott Phillips


  • Crème fraîche, for serving (optional)
  • 4 oz. (½ cup) unsalted butter
  • 5 to 7 firm Granny Smith apples
  • ¾ cup granulated sugar
  • 1 tsp. granulated sugar
  • ¾ tsp. fine sea salt
  • 5-5/8 oz. (1-¼ cups) unbleached all-purpose flour
  • + 2 more ingredients
    • 1 large egg beaten with 1 Tbs. cold water
    • 3 oz. (6 Tbs.) cold unsalted butter, cut into ½-inch pieces

Put the flour, sugar, and salt in a food processor and pulse a few times to mix. Add the butter and pulse until coarsely mixed into the flour. Add the egg mixture in three additions, pulsing after each. Continue pulsing until you have a soft, shaggy dough that holds together when pinched.Turn the...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network