Apple Tatin

"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!!"
photo by a user photo by a user
Ready In:
5hrs 15mins




  • Peel, core& thinly slice apples.
  • Toss with orange rind& allspice.
  • 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.
  • Sprinkle with sugar& raisins and dot with butter as you go.
  • Apples should come about 1 inch above the rim of the pan but will shrink as they cook.
  • Cover with foil& place on a baking sheet in a preheated 250F oven.
  • Bake for 5 hours.
  • Turn off oven& let cool.
  • Remove from oven& invert onto a plate with a slight rim to catch any juices.

Questions & Replies

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  1. Rita1652
    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.


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="">
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