Recipe Details

A rustic French version of an apple pie.



  1. Set oven to 400° F. In a heavy bottom saucepan over medium heat, bring cider to a boil. Reduce heat and simmer until reduced by half.
  2. Stir in sugar and cook until a caramel begins to brown.
  3. Stir in sugar; cook 5 minutes or until caramel begins to brown.
  4. Stir in butter, molasses, cinnamon and nutmeg, whisk well to avoid lumps.
  5. Add apples to pan with caramel, ensuring apples are submerged. Cook until slightly tender. Remove from heat and allow to cool slightly.
  6. Arrange wedges decoratively in a 9" pie tin. Cover apples with puff pastry sheet and tuck edges down between apples and bottom of pie tin.
  7. Bake until pastry is fully cooked and golden brown, about 20 to 25 minutes. Hold hot for service or cool completely for to-go options.


  1. If serving in portions, run knife around edge of pie tin and flip tarte tatin onto cutting board. Portion and serve warm.
  2. If serving as to-go option, send chilled tarte tatin in pie tin with the following reheat instructions: Preheat oven to 350°F. Cover pie tin and bake for 10-12 minutes, until warmed through. Run a small knife around edges of pie tin to free any pastry stuck to tin. Place a serving platter over the tin and using towels, quickly flip the pie tin and platter. Remove the pie tin. Cut and serve as desired.


Serve with fresh vanilla whipped cream. Use trimmings of pastry to make decorative shapes or leaves; bake and garnish tart with them at service. 

Serve this warm apple tarte tatin with our Traditional Roast Turkey, Traditional Roast Turkey Gravy and Apple Sage Stuffing.