Andrew Zimmern's Apple Tarte Tatin Recipe

By Caitlin Rick

Andrew Zimmern Apple Tarte Tatin

Taste Minnesota's harvest this fall, which features a bounty of farm fresh produce from turnips and radishes to the state's most popular crop, apples. Minnesota is home to dozens of apple orchards where visitors can pick their own Honeycrisps, SweeTangos, Haralsons and more. Pick your favorite variety, then head home and try this delicious apple tarte tatin recipe from fellow Minnesotan and international food expert, Andrew Zimmern.


Andrew Zimmern Apple Tarte Tain Vertical-14 apples
-1 teaspoon cinnamon
-1/2 teaspoon ground ginger
-1/2 teaspoon salt
-Pinch of nutmeg
-Pinch of allspice
-Pinch of ground clove
-1 stick unsalted butter
3/4 cup sugar
-2 sheets frozen puff pastry (about 17 ounces), defrosted but chilled
-Crème fraiche or whipped cream, for serving



Peel, core and halve the apples. In a large bowl, toss the apples with the cinnamon, ginger, salt, nutmeg, allspice and cloves. Reserve.

Preheat the oven to 400 degrees F.

In a 12-inch nonstick skillet, melt the butter over medium heat. Add the sugar and cook, swirling the mixture, until a deep caramel forms, about 7 minutes.

Apple Tarte Tatin by Andrew ZimmernArrange the apples in the pan, beginning with the outer rim, standing up on their sides, pinwheel style. Fill the center with as many apple halves as possible. Lay any remaining apples on top (the apples can be packed down as they shrink). Cover with an inverted large steel bowl and cook over medium heat. After 10 minutes, wriggle in a few of the apples that you placed on top to tighten your spirals. Cook for another 10 minutes, continuing to pack down the apples.

When the liquids are syrupy and thick and the apples are tender, drape the pastry over the top of the apples and tuck in any overhang with a rubber spatula. Bake for about 30 minutes, until the pastry is golden brown and cooked through. Remove from the oven and let stand for 10 minutes. Cover the tart with a large plate and very carefully invert the tart onto the plate. Using a rubber spatula dipped in butter, smooth the top of the apples out. Serve with crème fraîche or whipped cream.

Soak up the season and plan an outing to the orchard this fall. Visit to find one near you.