Tarte Tatin


  • 2 1/4 cup of flour (250g)
  • 1/2 cup of butter for the crust (125g)
  • 1 pinch of salt
  • 1 egg yolk
  • some water
  • 2/3 cup of butter for the caramel (150g)
  • 3/4 cup of granulated sugar (170g)
  • 8 to 10 apples (Gala apples are the best)


  1. Prepare the pie crust by mixing flour, butter, salt, yolk, and water. Mix with your hands until you get a nice ball. I don't recommend using a food processor. The pie crust taste better when made by hand. The processed dough is more chewy.
  2. In a deep round cake pan, place the butter and sugar.
  3. Place the pan on the stove.
  4. With a wooden spatula, mix butter and sugar. Do not leave the stove unattended.
  5. Make a brown caramel. Make sure that it does not get black as it would give a bitter taste to the pie.
  6. Peel, core and cut apples into quarters.
  7. Arrange the apple quarters on the cooled caramel.
  8. If there are some remaining apples, cut into smaller pieces and arrange on top.
  9. Cover the apples with the dough (1/8 inch or 4 mm thick), with a diameter slightly greater than the pan.
  10. Fold the dough edges inside the pan.
  11. Bake in hot oven (375F or 190C) until the crust is golden brown. The crust is almost done when you can see the caramel rising around it
  12. After cooking, cover the pan with a larger dish and unmould the tarte tatin while it is still hot.

Bon appétit!