Autumn Favorites: Tarte Tatin Recipe

By Executive Chef & Director of Culinary Enrichment Kathryn Kelly   

What better recipe to celebrate the beginning of autumn than one featuring apples? This classic French upside-down apple tart is one of Master Chef Jacques Pépin’s favorites. Originally from the South of France, he loves the simplicity of this dish, which pays tribute to both the apple and the puff pastry. When you flip the pastry over, it looks rustic and elegant at the same time. You can use puff pastry from the freezer section of the grocery store, and it will work perfectly. Try it with a dollop of crème fraîche or ice cream and a glass of Calvados apple brandy from Normandy. You can also drizzle a little Calvados brandy on top of the tart for a special treat.

MAKES ONE 8-INCH MINI TART

2 Granny Smith apples

3 tablespoons butter, melted

3 tablespoons white sugar

1 tablespoon lemon zest

Pinch of cinnamon

Pinch of nutmeg

1 round puff pastry

Crème fraîche, for garnish

Preheat the oven to 350°F. Core and peel the apples and cut each into 6 equal segments.

In a medium bowl, mix the butter, sugar, lemon zest, cinnamon and nutmeg. Add the apples and toss to coat. Place the apples in a tart pan with the rounded sides of the apples facing down. Spoon the remaining butter and sugar mixture over the apples.

Cover the pan with a puff pastry that is cut 1 inch larger than the circumference of the pan. Tuck in the sides of the pastry and poke the pastry with a fork. Bake for 10 to 15 minutes, until the pastry puffs and turns light brown and crispy.

Let cool slightly and then invert the tart onto a plate. Serve warm or at room temperature with a dollop of crème fraîche, and enjoy this rustic taste of fall!