A French Classic, Tarte Tartin Recipe


  • Dough
  • 1 9” pastry crust, pâté brisée or store bought puff pastry
  • Filling
  • 8 apples (dry and apples that will hold their shape i.e. Granny Smith)
  • 3/4 lb sugar
  • 1/2 lb butter
  • 1 teaspoon cinnamon
  • Zest of one 1/2 lemon
  • 1 teaspoon vanilla


Stephanie Tatin Was The Chef In The Family-run 'Hotel Tatin' And Is Known For First Creating This Dessert In 1889, And It Became A French Classic. PREPARATION Place The Sugar And…

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