Rosemary & Apple Tarte Tatin


The traditional Tarte Tatin originated within the Centre-Val de Loire of France & is known as after the Tatin sisters who created this dessert. On the time it was the Tatin’s signature dish on the Lodge Tatin, however it has now grow to be a preferred dessert for house bakers too.

The recipe is basically fruit that’s caramelized in butter & sugar earlier than being baked right into a tart. This apple model is an autumn favorite of mine & options an earthy addition of recent rosemary to the caramel sauce. A woodsy flavour that pairs completely with the autumn apples!

The crust is a sheet of puff pastry, which might be store-bought or do-it-yourself. Some variations use a normal pie dough because the crust, however I like the flakiness the puff pastry provides the tart.

It is very important use a really agency apple on this recipe, in any other case you danger the fruit turning into mushy & not holding its form (much like when baking an apple pie). I choose to make use of Pink Woman apples, however granny smith or gala are nice options too!

Lastly, the dish might be baked in a heavy backside oven protected skillet or normal pie dish. Make sure you use a separate pan to make the caramel apples in, as it’s a lot simpler to assemble the apples within the clear skillet. Pleased autumn baking!

Rosemary & Apple Tarte Tatin


  • 8 medium to massive pink girl apples, peeled
  • 2 tablespoons lemon juice, freshly squeezed 
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, chilly & cubed
  • 1/2 vanilla bean, break up lengthwise
  • 2 to three sprigs recent rosemary 
  • 1 sheet frozen puff pastry, thawed
  • Vanilla bean ice cream, for serving (optionally available)


  1. Preheat oven to 400(f) levels. Peel apples, slice them into thirds on the core & take away remaining seeds. Switch to a big bowl & toss with lemon juice to stop browning.
  2. In a big skillet over medium warmth add the sugar, however don’t stir. Cook dinner till it begins to liquefy on the edges, about 4 minutes.
  3. As soon as the sugar begins to soften, whisk right into a caramel sauce & take away from warmth. Add the cubed butter & swirl till butter totally melts.
  4. Place the skillet again on the range over low warmth. Add the vanilla bean, rosemary & apples. Toss the apples within the caramel & proceed cooking till the apples start to melt, about 10 minutes.
  5. Take away from warmth & let cool barely. Switch the cooked apples slice aspect up in an oven protected heavy backside skillet, arranging them in an overlapping round sample.
  6. Pressure remaining caramel sauce & pour over the apples.
  7. Roll out puff pastry to a 12-inch circle & prime the apples with the pastry spherical, tucking below the perimeters.
  8. Bake for 30 to 35 minutes, till the pastry is golden brown. Let cool for half-hour earlier than flipping onto a serving plate. Slice & serve with a scoop of ice cream.


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