New This Month

Tarte Tatin


When you're in the mood for a sweet treat, try this mouthwatering tarte Tatin recipe from pastry chef Alexandre Talpaert of Benoit. Alexandre makes his tarte Tatin using De Buyer Moul'flex Round Mold Tatin pans from Sur la Table.

  • Yield: Makes one 7 1/2-inch tart

Source: The Martha Stewart Show, March 2009


For the dough

  • 8 ounces creme fraiche
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 1/2 tablespoons unsalted butter, chilled
  • 1 large egg yolk
  • 1 tablespoon milk
  • 1 tablespoon plus 1 teaspoon sugar

For the apples

  • 10 Golden Delicious apples, peeled, cored, and cut into quarters
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons sugar

For the caramel

  • 1/2 cup sugar
  • 1 3/4 tablespoons unsalted butter

For serving

  • 8 ounces creme fraiche


  1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, salt, and baking powder until well combined. Add butter; mix until well combined. Add yolk, milk, and sugar; mix until fully incorporated. Transfer to refrigerator and let chill for an hour.

  2. Preheat oven to 375 degrees. Turn dough out onto a nonstick baking mat and roll out to a 1/8-inch thickness. Invert a 7 1/2-inch round silicone mold onto dough; using a small sharp knife, trace around the mold. Remove scraps and discard. Transfer baking mat to a baking sheet and place in oven. Bake until golden, about 15 minutes. Set aside to cool.

  3. Make the apples: Increase oven temperature to 425 degrees. Place apples on a parchment-lined baking sheet and brush with melted butter. Sprinkle with sugar and transfer to oven. Bake until slightly softened, about 20 minutes.

  4. Make the caramel: Place sugar in a small saucepan over low heat. Melt, without stirring, until browned, 2 to 3 minutes. Whisk in butter until smooth.

  5. Reduce oven temperature to 300 degrees. Place a 7 3/4-inch round silicone mold on a baking sheet and pour in caramel. Arrange apples vertically around the perimeter of the mold, working towards the center. Transfer to oven and bake until browned and very soft, about 1 1/2 hours. Remove from oven and let cool for 1 hour.

  6. Place circular piece of dough over mold and invert; serve with creme fraiche.

Reviews Add a comment

  • PamInCalif
    10 JUL, 2009 has a Le Creuset Silicone Cook N Bake 7-3/4-Inch Round Pan for about $19.00. I've been using silicone cupcake cups which I love.
  • dawnlp303444
    4 MAR, 2009
    The Chef and Martha said that you could use an 8" cake pan as a substitute for the silicone one.
  • martha_s_recipies
    4 MAR, 2009
    I am unable to find the silicone cake pan measuring 71/2" at Sur Le Table, any suggestions? vrc
  • MarthaRNow75
    3 MAR, 2009
    Yes I noticed the tip and promptly added to the recipe that I copied. I have learned to watch the segment, sometimes a step or a tip is missed in the recipe. Martha n TX
  • grapesncorn
    3 MAR, 2009
    During the show, the chef recommended in step 5 to arrange the apples standing up in a circular pattern starting from the side of the mold. Pour the excess apple juice in the baking sheet into the mold. Enjoy!