This French staple dessert is popular in countries throughout Latin America, and you can learn to make it here!
For the dough:
- 1 cup All-Purpose Flour
- 3 sticks Butter
- Pinch of Salt
- 1 tbsp. Sugar
- 1 Egg
- Cold water, as needed
For the filling:
- 3 cups Water
- 1 Lemon
- 6 Granny Smith Apples
- 1 cup Sugar
- 4 tbsp. Butter
- Lime zest
- Preheat oven to 425°F.
- Make a pie dough by hand incorporating the flour, butter, egg, salt and sugar. Use cold water as necessary until the dough is workable but non-sticky. Reserve and chill for 20 mins.
- Juice a lemon in 3 cups of cold water. Quarter the apples and soak them in the water for 30 mins.
- Make a caramel with 1 cup of sugar and 4 tbsp. of butter. Pour the caramel in a cake mold coating the bottom evenly.
- Dry excess water from the apples and place them circularly on top of the caramel, make sure to keep them tight.
- Cut pie dough to fit cake mold. Use a fork to make small openings and place on top of the apples.
- Bake for 35-40 mins at 325°F until the dough is golden and crisp.
- Allow to cool at room temperature, quickly and carefully invert the mold.
Pro Tips to make the best Tarta Tatin
Serve warm or cold with lightly whipped cream and lime zest.
Why is it called Tatin pie?
The Tatin pie is named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.
Are you a fan of pies?
Here are all of our pie recipes!