Cast Iron Tarte Tatin

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Cast Iron Tarte Tatin

Course: Dessert
Cuisine: French
Yield: 1 10-inch tart


  • 8 Golden Delicious apples
  • ¾ cup with sugar
  • 2 tbsp water
  • 2 tbsp butter
  • ½ tsp ground cinnamon
  • 1 sheet puff pastry


  • Preheat your oven to 375F.
  • Peel and cut the apples in half. Remove the core, seeds and any stem. Reserve.
  • Place the cast iron pan onto the stove over medium heat. Place the sugar and water into the pan, making sure to moisten as much of the sugar as possible. After this, do not touch the sugar — let it cook on its own, but watch to make sure it does not burn. Once the sugar starts to turn a light golden brown, you can swirl it around the pan. When all of the sugar becomes a medium caramel colour, carefully add the butter, then apples. Turn the heat to low and cook the apples for 10 to 12 minutes, turning them occasionally. The apples will start to soak up some of the caramel as they cook, but should still be firm.
  • Turn off the heat and remove the pan from the stove. Starting around the outside of the pan, arrange the pieces of apple, so they are nestled tightly together. Repeat this step through to the centre of the pan until all the apples are in place.
  • Roll out the dough into a thin circle, then cut a piece that fits just inside the circumference of the pan. Place the circle of dough over the apples and push it down between the apples and inside the edge of the pan.
  • Bake the tarte tatin until the dough is golden-brown — 35 to 40 minutes, if using a pastry dough or 15 to 20 minutes for puff pastry.  Remove from the oven and let cool for about 15 minutes. Place a plate face down over the top of the pan. Put one hand on top of the plate and the other on the pan handle. Quickly flip the pan over. The tarte tatin should release from the pan easily and onto the plate.
  • Cut the tarte tatin into slices and serve while still warm with good vanilla ice cream.
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