Apple Tatin

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Total Time
5hrs 15mins
Prep
15 mins
Cook
5 hrs

I found this recipe by Lucy Waverman (a well known Toronto chef) in a publication about seasonal produce. It refrigerates well & stays fresh for days - if it lasts. The apples settle into a dark brown mass & cut like a cake. Serve with cinnamon or licorice ice cream for a perfect fall dessert!!

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Ingredients

Nutrition

Directions

  1. Peel, core& thinly slice apples.
  2. Toss with orange rind& allspice.
  3. In a 9 inch round cake pan, place apples in thin even layers with round side of slices against edge of pan, then fill in the middle& any gaps.
  4. Sprinkle with sugar& raisins and dot with butter as you go.
  5. Apples should come about 1 inch above the rim of the pan but will shrink as they cook.
  6. Cover with foil& place on a baking sheet in a preheated 250F oven.
  7. Bake for 5 hours.
  8. Turn off oven& let cool.
  9. Remove from oven& invert onto a plate with a slight rim to catch any juices.
Most Helpful

4 5

Dark brown mass is the right discription. Almost apple sauce like. Tart! I would have liked to see it stay more in the form of the slices.