Butter, sugar, apples, and flaky pastry create sinful bliss. Be sure to line your springform pan with foil to catch the drips!

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Recipe Summary

prep:
20 mins
cook:
1 min
additional:
59 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 - 9 inch tart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line the outside of a 9 inch springform pan with foil to catch drips.

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  • Spread butter evenly into a 9 inch springform pan. Sprinkle with sugar. Arrange apple slices into an overlapping pattern over sugar layer. Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.

  • Bake in preheated oven for 1 hour, until pastry is golden brown. Allow to cool slightly, then release sides of pan. Place a large plate over pastry, then invert so apple layer is on top. Remove bottom of pan and serve.

Nutrition Facts

287 calories; protein 1.6g 3% DV; carbohydrates 28.9g 9% DV; fat 19g 29% DV; cholesterol 30.5mg 10% DV; sodium 198.6mg 8% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
My family really liked this recipe. The first time I made it I used a springform pan and despite lining it with foil I still had seepage onto my baking tray. The second time I made it I used a 9 inch cake pan. I lined the inside of the pan with nonstick aluminum foil and trimmed the excess to 3 inches above the height of the pan. There was no seepage and the tart removed easily from the pan. I also added some cinnamon and nutmeg for extra flavor. All in all an easy recipe to prepare and quite delicious. Thanks for sharing. Read More
(64)

Most helpful critical review

Rating: 3 stars
10/29/2008
The taste of this tart was good but certainly not what I would call "sinful". A few spices (such as cinnamon and nutmeg) are needed in this... Also DO NOT put this in a springform pan because it does not create "drips" in your oven. It creates an entire pool of melted butter and sugar that will stink up your entire house as it burns on the bottom of your oven! And I followed the directions (and then some) and put numerous sheets of foil under the pan in all directions and it still leaked everywhere!!!!! Beware and use a tart pan or pie plate for this but nothing with a removable bottom!! Read More
(25)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/24/2004
My family really liked this recipe. The first time I made it I used a springform pan and despite lining it with foil I still had seepage onto my baking tray. The second time I made it I used a 9 inch cake pan. I lined the inside of the pan with nonstick aluminum foil and trimmed the excess to 3 inches above the height of the pan. There was no seepage and the tart removed easily from the pan. I also added some cinnamon and nutmeg for extra flavor. All in all an easy recipe to prepare and quite delicious. Thanks for sharing. Read More
(64)
Rating: 5 stars
10/28/2007
Thank you Thaddeus for submitting your recipe all the ones on the web are so complicated! My friend made this for my birthday and then showed me how to do it but I did not have a recipe for the pastry part and could not replicate what she showed me. I also needed the reminder for slicing the apples thinly...it makes a difference. So let me share a tip about using an ovenproof saucepan. She melted the sugar on the stovetop in the same pan until amber color and turned off the heat and turned the pan to coat the sides and then layered the sliced and peeled apples and topped with the pastry. No mess no added butter and when you fill the pan to the top with apples (took 5-6 apples) it's easy to flip over and comes out great! Fresh whipped cream is a great final touch! Read More
(37)
Rating: 3 stars
10/29/2008
The taste of this tart was good but certainly not what I would call "sinful". A few spices (such as cinnamon and nutmeg) are needed in this... Also DO NOT put this in a springform pan because it does not create "drips" in your oven. It creates an entire pool of melted butter and sugar that will stink up your entire house as it burns on the bottom of your oven! And I followed the directions (and then some) and put numerous sheets of foil under the pan in all directions and it still leaked everywhere!!!!! Beware and use a tart pan or pie plate for this but nothing with a removable bottom!! Read More
(25)
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Rating: 5 stars
09/27/2008
Simple and delicious! I did add a little apple pie spice sprinkled on top before I added the apples. I will make it again. Thank you! Read More
(4)
Rating: 5 stars
09/21/2010
This was easy to make and a tasty recipe. I used a 9 inch cake pan and it worked perfectly. Like the other reviewers I added some cinnamon ginger and nutmeg to the sugar. Read More
(3)
Rating: 3 stars
08/18/2010
Needs more flavor as cinnamon nutmeg ginger chunky nuts etc... i did it with many more ingredients and taste great Read More
(3)
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Rating: 1 stars
01/05/2009
Sorry I followed the directions exactly as stated and it didn't turn out very good. Not anything like a real tarte tatin anyways... Read More
(2)
Rating: 4 stars
10/20/2009
My guests loved this tarte. It was so easy to make that I had my husband do it while I cooked the appetizers. Again we did not use the springform pan just a regular pie pan. Read More
(1)
Rating: 4 stars
09/30/2012
This was very good and very easy to make. I made the recipe exactly as written except I added a sprinkle of cinnamon. I followed the suggestion to use a 9" cake pan rather than a spring form pan and that worked beautifully. I used Jonathan apples and my home made pie crust - both contributed to the excellent result. Pieces are very rich but very thin. A scoop of vanilla ice cream on top of the warm tart would have been perfect. Read More