Andrew Zimmern displays his Apple Tarte Tartin

Andrew Zimmern's Apple Tarte Tatin Recipe

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Andrew Zimmern shows off a freshly baked Apple Tarte Tartin / Andrew Zimmern/Food Works
Food & Drink // Recipe

Andrew Zimmern's Apple Tarte Tatin Recipe

By Caitlin Hannah

Pick your favorite variety of Minnesota apple, then head home and bake this delicious apple tarte tatin recipe from fellow Minnesotan and international food expert, Andrew Zimmern.

Watch Andrew Make this Recipe

Photo of Apple Tarte Tatin with text "TARTE TATIN" in yellow

Follow along with Andrew Zimmern as he bakes this upside-down apple tart in a rich caramel sauce

Apple Tarte Tatin with a dollop of creme fraiche

Tarte Tatin

By Andrew Zimmern
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 8

This caramelized apple dessert is an easy-to-bake autumnal favorite that's sure to impress and delight your guests. Use Minnesota apples to add local flavor to this classic, Parisian recipe.


  • 14 apples (peeled, cored and halved)
  • 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


  1. In a large bowl, toss the apples with the cinnamon, ginger, salt, nutmeg, allspice and cloves. Reserve.
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. Arrange 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).
  5. 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.
  6. 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.
  7. Bake for about 30 minutes, until the pastry is golden brown and cooked through.
  8. Remove from the oven and let stand for 10 minutes.
  9. Cover the tart with a large plate and very carefully invert the tart onto the plate.
  10. Using a rubber spatula dipped in butter, smooth the top of the apples out.
  11. Serve with crème fraîche or whipped cream.

Tips & Tricks

Make your crème fraîche about 12 hours ahead of time for optimal flavor and consistency. 

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Elevate Your Tarte Tatin with Fresh-Picked Minnesota Apples

This delicious dish can be enjoyed any time of year, but planning your tarte around the Minnesota apple harvest in September and October will truly bring your baking to new heights. Visit to find orchards near you. 

Caitlin Hannah

Caitlin Hannah is Explore Minnesota's senior digital social strategist. When traveling around the state, she likes spending time near the water, hiking, antique shopping, trying new restaurants, and watching hockey.