Tarte Tatin aux pommes

8 to 10 servings. This pie is best served at room temperature with a dab of crème fraîche.

Pâte brisée

1 1/2 cups of flour
1 stick of frozen unsalted butter, cut into pieces
1/4 cup of chilled water
1/4 tsp of salt
1 Tbsp of sugar
1 egg lightly beaten

  • Place water and butter in a food processor.
  • Process until mixture resembles cornmeal.
  • With motor on, add the water mixed with the sugar, salt and egg yolk.
  • Process until the dough begins to gather into a ball. Do not over process.
  • Shape into a ball and cover dough with plastic wrap. Refrigerate for at least one hour.
  • Roll out the dough on a floured surface to a 13-inch round and chill in the refrigerator.


8 granny smith apples (peeled and quartered)
3/4 cup of sugar
4 Tbsp of butter

  • Preheat oven to 450°F.
  • Put 2 Tbsp of butter in a heavy 12 inch round fireproof pan, melt and add half the sugar along with 1 or 2 Tablespoons of water for moisture.
  • Cook gently until it bubbles. Turn off the heat.
  • Tightly arrange the quartered pieces of apples on the pan. Fill any spaces with pieces of apple.
  • Cook, covered for 10 minutes until the apples have softened.
  • Uncover and cook until the apples start to caramelize – about 15 minutes.
  • Cut the remaining butter over the apples and sprinkle the rest of the sugar as well.
  • Gently lay the pâte brisée over the apples so that it falls on the side.
  • Prick the top evenly with a fork to let the steam escape.
  • Cook in preheated oven for 10 minutes then turn oven down to 350°F and cook for another 1/2 hour or until the crust is golden.
  • Let the pie cool. But warm up the pan before unmolding the pie on a serving plate. Move the pie back and forth gently to make sure it does not stick.