Apples’ season

Apples are back! Such a great news! These fruits are an inexhaustible source of recipes : baked in the oven, prepared in a crumble, a pudding, or a pie … Served as dessert or  with a salty dish … In short, endless possibilities!

Today, after several seasons spent in Sologne, I would like to share with you the French Tatin pie recipe. Invented by chance by the Tatin sisters at Lamotte-Beuvron, this dessert made from shortcrust  (or puff pastry) and caramelized apples is so scrumptious. This is extremely easy to do and you can be sure that the whole family will love it!

I’ve used the apples that my mother brought me from the countryside to make this delicious recipe once again and be able to show it to you here.


Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane


  • Preparation time: 20 minutes
  • Cooking time: 20 minutes in the pan + 25 minutes in the oven


For caramelized apples:

  • 6 Chantecler or Golden apples
  •  50 g of sugar
  • 50 g of butter

For the dough :

  • 210 g flour
  • 150g of sugar
  • 2 large pinches of salt
  • 160g butter
  • 1 egg yolk

First, prepare the dough. Mix sugar, flour and salt. Then add the butter cut into pieces. Knead the dough. Finally add the egg yolk and continue to knead. Make a ball and let it cool in the fridge for an hour.

In the meantime, peel the apples and cut them into quarters. Cook on low heat in a large frying pan and sprinkle over the small pieces of butter and the sugar. Stir often. Cook until the apples are golden, about 20 minutes. Then pour them into the bottom of a 25 cm diameter pan or in small molds if you want to make individual tarts as in the photo.

Then take the dough out of the refrigerator.

Roll out the dough on your worktop and form a circle the size of your mold (or several circles  if you opt for individual pies). Cover the apples with the circle of dough. Cook for about 25 minutes at 210 °C.

Once the pie is baked, take it out of the oven and wait five minutes. Unmold it in a serving dish.

The Tatin pie can be served cold or warm, with or without cream. The puriste would say that it should not be tasted with cream because it alters the taste of the pie 😉 …


Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane


See you next week to talk about children littérature 😉

Have a lovely week,



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