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French Foods... French dessert - Tarte Tatin
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Tarte Tatin

Tarte Tatin originated in Lamotte Beuvron, a little town in Sologne just south of Orléans. Tradition has it that the one of the Tatin sisters who took care of of the kitchen side of the family restaurant was in a rush to serve the many clients and simply made a mistake. 

She put the apples in the pan before lining it with the pastry. So, she simply put the pastry on top, cooked it and then turned it upside down.

The rest is history. Tarte Tatin is now as famous around the world as it is in France. Enjoy this French dessert recipe for 4 to 6 people, depending on how many servings...


  • 1 pastry for a 9 inch single crust pie dish
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 4 apples - peeled, cored, and sliced fairly thick


Preheat oven to 350 degrees F (175 degrees C). 

Spread butter uniformly into the pan. Sprinkle with sugar over the entire pan. Arrange apple slices over sugar layer. Add a second layer of apples overlapping the first. 

Cover apples with pastry, trimming sides if necessary. Place pan on a baking sheet.

Bake in preheated oven for about 1 hour, until pastry is golden brown. Let it cool a short while, then gently release sides of pan. Place a large plate over the tarte, and quickly invert so apple layer is on top. Carefully remove the pan and serve.

Credits : for the image to LeCreuset


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