Thanksgiving Recipe: Apple Tart Tatin

Chef James’ Apple Tart Tatin

  • 5 honeycrisp or granny smith apples
  • 1/2 cup granulated sugar
  • 2oz diced butter
  • 1/4 cup Calvados Apple Brandy (or any brandy/whiskey of choice)
  • Sheet of puff pastry, thawed and rolled out if frozen
  • One egg yolk for wash
  • Dash flaky salt
  1. Preheat oven to 350 degrees
  2. Lay puff pastry out and lay shallow, oven-proof skillet on top. Cut out puff pastry to same, rounded size as edges of skillet. Set aside
  3. Peel, core, and slice apples into thirds (or however you wish)
  4. In the skillet, add sugar and evenly spread
  5. Add apples to skillet so they evenly fill the pan, flattest sides down
  6. Bring skillet to medium-low heat on stove, cooking until sugar fully caramelizes
  7. Add diced butter then brandy to skillet, turn off stove (NOTE: alcohol will flambee, be mindful of surroundings)
  8. Remove skillet from stove once flames subside
  9. Use a fork to poke holes in puff pastry sheet
  10. Lay puff pastry on top of skillet and gently press down on edges to seal
  11. Mix egg yolk with a splash of water. Brush on top of puff pastry
  12. Sprinkle dash of flaky salt on top of puff pastry
  13. Place skillet in oven, bake for about 20 minutes util golden brown
  14. When done baking, remove from heat and let cool for at least 15 minutes
  15. Using a cutting board or large platter, place on top of pan and flip over so tart is removed from skillet and is now on the board
  16. Slice and serve while warm, delicious with ice cream!


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We are closed this evening, April 25th, for a private event. We will reopen tomorrow for dinner service.

Thank you for your understanding.