Apple Tatin Recipe

Name: Apple Tatin
Prep time: 45 min
Cook time: 315 min
Total time: 360 min
Yield: Serves 1 or more
Ingredients: 6-8 medium cooking apples (preferably like Gala, Honeycrisp, Braeburn, Granny Smith); 2 tablespoons orange zest (from 2 oranges); 1 teaspoon allspice; ½ cup sugar; ¼ cup raisins; ¼ cup unsalted butter

Indulge in this irresistible Apple Tatin, a timeless fall dessert recipe adapted from renowned Toronto chef Lucy Waverman. This stunning tart features thinly sliced apples caramelized to perfection, creating a rich, dark brown mass with a cake-like texture. Refrigerates beautifully and stays fresh for days (if it lasts!). Serve warm with a scoop of cinnamon or licorice ice cream for the ultimate autumnal treat. Perfect for Thanksgiving, fall gatherings, or a cozy night in!

Prep Time 45 mins

Cook Time 315 mins

Calories 197.8 kcal

Protein 1g

Rating 4.0 (1 Reviews)

118

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Tatin

6-8 medium cooking apples (preferably like Gala, Honeycrisp, Braeburn, Granny Smith)
2 tablespoons orange zest (from 2 oranges)
1 teaspoon allspice
½ cup sugar
¼ cup raisins
¼ cup unsalted butter

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Apple Tatin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Apple Tatin

Preheat oven to 250°F (120°C).
Peel, core, and thinly slice 6-8 medium apples.
In a large bowl, toss the apple slices with the orange zest and allspice.
In a 9-inch round oven-safe cake pan (cast iron is ideal), arrange the apple slices in thin, even layers, placing the rounded side of the slices against the edge of the pan. Fill in the center and any gaps.
Sprinkle ¼ cup of the sugar over the apples. Dot with half of the butter pieces.
Repeat layers with remaining apples, sprinkling with remaining sugar and raisins. Dot with remaining butter.
The apples should come about 1 inch above the rim of the pan, but they will shrink as they cook.
Cover the pan tightly with aluminum foil.
Place the pan on a baking sheet to catch any drips. Bake for 5 hours.
Turn off the oven and let the tatin cool completely in the oven with the door slightly ajar (about 1-2 hours).
Carefully invert the Apple Tatin onto a serving plate with a slight rim to catch any juices.
Serve warm with cinnamon or licorice ice cream.