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Tarte tatin


Pâte brisée:

  • 1 cup (240 milliliters) flour
  • 1/8 teaspoon (0.5 milliliters) salt
  • 1/2 cup (120 milliliters) + 2 tablespoons (30 milliliters) unsalted butter, chilled and cut into small pieces
  • 3 tablespoons (45 milliliters) cold water


  • 3 Granny Smith apples
  • 3 tablespoons (45 milliliters) water
  • 3/4 cup (180 milliliters) sugar
  • 1/4 cup (60 milliliters) butter, softened
  • 5 centimeter piece of vanilla bean, seeds only
  • 1/2 cup (120 milliliters) crème fraîche, for serving


  1. Peel the apples. Cut each apple into thin slices, and remove the core and seeds. Reserve apple slices.
  2. In a new bowl, sift flour and salt.
  3. Add butter pieces.
  4. Using your fingers or a pastry cutter, incorporate the butter into the flour until the size of gravel.
  5. Add water and combine until the dough forms.
  6. Turn onto the counter and roll out into a circle.
  7. Cover with plastic wrap and chill in the fridge a few hours.
  8. To make the filling, add water to a 25 centimeter skillet.
  9. Add sugar and agitate to start to dissolve.
  10. Put skillet on the heat and cook until sugar completely dissolves and turns amber.
  11. Add butter and vanilla and stir in.
  12. Place apple slices in skillet with care, and put on low heat.
  13. Cook for a further three minutes.
  14. Take it off the heat.
  15. Remove chilled pâte brisée from fridge.
  16. Roll out into a circle and prick all over with a fork.
  17. Top skillet with pastry.
  18. Bake at 375 F (190 C) for 35 minutes or until crust is golden.
  19. Take out of oven and invert.
  20. Serve warm topped with crème fraîche.

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