The beauty of a recipe that uses just pastry dough, butter, apples, and sugar to make the magic, is that no matter how yours comes out you'll enjoy it.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.

  • Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.

  • Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.

  • Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.

  • Place crust on top of apples and tuck in edges around apples.

  • Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Tips

Get the recipe for Chef John's Easy Homemade Pie Crust.

Nutrition Facts

350.7 calories; protein 2.4g 5% DV; carbohydrates 52.8g 17% DV; fat 15.7g 24% DV; cholesterol 15.3mg 5% DV; sodium 197.8mg 8% DV. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2013
Pam, if you watch his video on this recipe it shows exactly how he does it and takes the mystery of the butter away. We plan on making this with the added bonus of watching his video first. Read More
(19)

Most helpful critical review

Rating: 2 stars
02/03/2013
I was looking for alot more from this recipe. Difficulties started with the clarity of the directions. I wasn't sure whether this called for melted butter or not in step two. The directions state to coat bottom of pan with butter which seems to mean in order to coat it needs to be melted however then when placed on stove in step 4 it calls for cooking until butter melts. Which is it? When I went to flip the tarte in was stuck to the bottom of the pan. I had visions of a beautiful tarte and instead it turned into a mess. I ended up using a spatula to get it out and there was no presentation to it at all. To top it all off it was bland. This needs some cinnamon and nutmeg. Will not be making again. Sorry Chef John. I am usually a big fan. Read More
(2)
78 Ratings
  • 5 star values: 56
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/05/2013
Pam, if you watch his video on this recipe it shows exactly how he does it and takes the mystery of the butter away. We plan on making this with the added bonus of watching his video first. Read More
(19)
Rating: 5 stars
12/27/2012
This is a marvelous recipe. It was so very delicious that I have made 3 in 2 weeks. Being adventurous, it sounded kind of like a pecan sticky bun which I adore, so I included whole pecans just before the carmelized apples were to go into the oven. Then I topped it with some cinnamen and topped it with the crust. It was appreciated by all. Read More
(16)
Rating: 4 stars
08/20/2013
I used medium sliced apples and packed them closer together. Also used shredded almonds and 1 tsp cinnamon. Being very naughty I used store bought puff pastry. It was fantastic! Read More
(7)
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Rating: 4 stars
11/11/2014
First time came out great. Second time I cooked too long on the stove top and it carmelized too much (almost burnt) and turned too hard. Then it wouldn't come out of the pan. Thank goodness the first time was served to guests and not the second time. Be careful how long you cook on stove top. The entire pan does not have to have the deep caramel color (or it will burn). Read More
(6)
Rating: 5 stars
10/05/2014
Excellent. After watching the video I did some research on the tarte, learned it was originally made with puff pastry, which I happened to have on hand, so that's what I used. I made it with Honey Crisp apples and, as per other reviewers, I added cinnamon and also a dash of ground cloves. The tarte came out of the pan perfectly, although I have to say there was more moisture in my tarte than in Chef John's, which probably helped. Delicious, oh so easy. I'm making it again for Thanksgiving. It's really nice to have such a great looking dessert that one can put together so quickly and easily. Read More
(6)
Rating: 5 stars
10/06/2013
My first attempt at preparing Chef John's apple tart tatin was a success! I found Chef John's instructions on his video very easy to follow. Made it for my son's "birthday cake" and everyone LOVED it. Just returned from France where I had apple tart tatin three times. This recipe was the BEST of them all! Won't hesitate to make it again! Try it - you'll love it! Read More
(4)
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Rating: 4 stars
07/06/2014
I made this recipe exactly as written (including the suggested pastry) after watching the video. I think that anyone making this for the first time should view the video before beginning - it shows a lot that the recipe can't explain. Everything turned out very well and I was pleased. My rating is based more on personal preference, rather than how successfully it turned out. I gave a "4" because I found the Granny Smith apples a bit tart for my liking and craved a bit of cinnamon to add depth to the flavour. I will definitely make this again (SO easy!) and just change to variety of apple (Gala, maybe?) and add a bit of cinnamon. Thanks, Chef John! Read More
(4)
Rating: 5 stars
12/17/2017
Very tasty. Didn't have a skillet I can put in the over, so I cooked on the fire in a non stick frying pan and the transferred to a pe dish. my dish is 8inch and hence I used only 2 apples, 1/3 cup sugar and 70g butter. Came out extremely tasty. Needs icecream/custard. Edit : 16.12.17 Made it my Le Crueset frying pan. Followed the recipe exactly, except sprinkled a generous pinch of cinnamon after the caramelisation was done, before putting the pastry on top. Extremely delicious! Read More
(4)
Rating: 5 stars
04/06/2013
I loved the simplicity of the recipe and it tasted amazing. Take the 5 mins and watch the video...it really does help understand the instructions. I made minor changes. I reduced the sugar to 1/2 cup and I used Gala apples because that's what I had on hand. I cheated and used a Pillsbury pie crust and it did not disappoint. Before I put it in the oven I sprinkled cinnamon over the apples. I think that was an important addition. When I flipped it it looked picture perfect...just like Chef John's. When I make it again I will double the apples. Thank you Chef John! Read More
(3)
Rating: 2 stars
02/03/2013
I was looking for alot more from this recipe. Difficulties started with the clarity of the directions. I wasn't sure whether this called for melted butter or not in step two. The directions state to coat bottom of pan with butter which seems to mean in order to coat it needs to be melted however then when placed on stove in step 4 it calls for cooking until butter melts. Which is it? When I went to flip the tarte in was stuck to the bottom of the pan. I had visions of a beautiful tarte and instead it turned into a mess. I ended up using a spatula to get it out and there was no presentation to it at all. To top it all off it was bland. This needs some cinnamon and nutmeg. Will not be making again. Sorry Chef John. I am usually a big fan. Read More
(2)