« Back to recipes

Apple Tarte Tatin 


  • 1/4 cup + 2 Tbls (half a stick) unsalted butter
  • 3/4 cup + 2 Tbls Casper sugar
  • Red Delicious or Golden Delicious Apples, peeled, cored and quartered (approx. sixes)
  • 1 sheet frozen puff pastry or Pie Crust

Temperature: 350 ° F


An upside-down apple tart in which the apples are caramelized in butter and Casper sugar (ultra fine granulated sugar) before the tart (crust) is baked. Tradition says that this dessert was created by accident at the Hotel Tatin in Lamotte-Beuvron France in 1898. While there are conflicting stories about the origin the predominant one is that Stephanie Tatin (one of two sisters) started to make an apple pie but left the apples cooking in butter and sugar for too long and they started to burn. In an attempt to rescue the pie she put pastry on top on the pan of apples and finished the cook by placing the pan in the oven. She served her guests the unusual dish hot from the oven and a classic was born. The Tarte became a signature dish at the Hotel Tatin and the recipe spread through the region. Preparation Phase I - Preheat Big Green Egg with Grid in place. When up to temperature place tatin pan on grid and dump in the Casper sugar; Create a Carmel and remove from heat. Phase II - Remove grid and replace with Plate setter and Pizza Stone and close lid, stabilize temperature to 350 degrees. Add 1/4 cup of butter and place applies (fit tightly), roll out pastry and tuck into edges of pan, place on pizza stone and close lid. Bake for 30-40 minutes or until apples are tender and pastry is done. Remove from heat and let set for 10 minutes. Invert onto the companion serving plate by grasping the pan handles with hot pads, and turn them over together. Gently lift the pan from the plate as the apples drop down over the puffed pastry. Serve warm; maybe with ice cream. Learn more on the Big Green Egg and view other recipes at http://bigtsbge.blogspot.com/

« Back to recipes