Pie Day Tarte Tatin

February 16, 2009

tartetatinAs much as I love my own family and as glad as I am to have a government holiday today, I still want to change the name of  our  holiday from Family Day to Pie Day. I’ve already voiced my reasons so I won’t bore you by repeating them again; however, I will share with you the pie that I’ll be making for my family today: a warm, wonderful tarte tatin!

This classic French dessert uses puff pastry but my version can be made with short pastry, too.


Classic Tarte Tatin

6 peeled, cored, thickly sliced firm apples,

such as Gala, Spy or Spartan

2 tbsp (30 mL) lemon juice

1 tsp (5 mL) cinnamon

1/4 cup (50 mL) butter

1/2 cup (125 mL) granulated sugar

 8 oz (250 g) pkg thawed, frozen puff pastry

rolled to fit over skillet

Preheat oven to 425oF (220oC). Toss apple slices with lemon juice and cinnamon. Melt butter in a 12-inch (30 cm) ovenproof skillet set over medium-high heat. Sprinkle in the sugar and stir to combine. Arrange apples in pan in a circular pattern. Reduce heat to medium and cook, without stirring, for 15 minutes or until a golden caramel has formed in the pan.

Arrange  the pastry over top of fruit so that apples are completely covered. Fold over the edge of the pastry to fit inside the pan snugly. Transfer pie to the preheated oven. Bake for 20 to 25 minutes if using puff pastry or until pastry is golden and crisp. (If using short pastry, reduce baking time by about 5 minutes.) Turn pie out onto a large platter. Spoon any juices remaining in pan over top of pie. Makes 8 servings. 


– Serve with whipped cream, vanilla ice cream or thinly sliced pieces of aged cheddar cheese.

– If using frozen apple slices, defrost completely and drain well before adding to pan.

Happy Family Day! See you back here tomorrow.