Ultimate Tarte Tatin

Ultimate Tarte Tatin
Photo by Scott Phillips


  • Pâte Brisée, chilled
  • 1/8 teaspoon kosher salt
  • Crème fraîche or vanilla ice cream for serving
  • ¾ cup granulated sugar
  • 7 tablespoons unsalted butter
  • 5 to 6 pounds tart apples (I like Braeburns, Jonathans, Honeycrisps, Jonagolds, or Fujis)

Peel, halve, and core the apples, being sure to get the stem and flower ends clean. In a heavy ovenproof 10-inch skillet or a tarte Tatin pan, melt the butter, add the sugar and salt, and cook over medium heat until the sugar begins to melt around the edges. Stir gently with a wooden spoon to hel...

View full recipe at Fine Cooking


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