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Tarte Tatin

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: French
Servings: 8 servings
Author: Vaishali Honawar


  • 5 medium golden delicious apples , cored and then cut into eight slices, lengthwise. I do this by cutting the apple in half, then quarters and then eighths.
  • 1 cup vegan "butter" like Smart Balance
  • 1 cup sugar (I use turbinado for all my baking, but you can use regular)
  • For the crust:
  • 1 1/4 cups all purpose flour
  • 8 tbsp transfat-free shortening
  • 1/4 tsp salt
  • 1 tsp sugar
  • 2-4 tbsp ice-cold water


  • To make the crust, cut the shortening into the flour with a fork until the shortening is in small, pea-sized pieces. You can also do this in a food processor as I did, but be careful to run the motor in a few, short pulses.
  • Add the salt and sugar and mix with the fork.
  • Then drizzle in the water a few drops at a time, mixing with the fork or in the food processor until the dough starts to stick together.
  • Form the dough into a disc and put it in the refrigerator while you get the rest of the ingredients ready.
  • In a 10-inch cast-iron skillet, met the vegan butter.
  • Remove from heat and sprinkle the sugar evenly around the skillet.
  • Arrange the apple slices in a ring around the edge of the skillet, filling the hole in the center with more as needed.
  • Return to heat and cook on high heat about 10-12 minutes until the sugar and butter form a rich amber sauce. Remove from heat and with a fork or a spatula, carefully turn the apple slices over.
  • Return to heat for another 5 minutes.
  • Take the refrigerated crust and on a floured surface, roll it into a crust slightly larger than 10 inches in diameter.
  • Put the crust on top of the cooked apples, and, very carefully so as to not burn yourself, tuck in the edges along the edge of the skillet.
  • Bake in a 375-degree oven between 25 and 35 minutes. Remove to a rack and allow it to cool at least half an hour.
  • To unmold, run a knife along the edges of the tart. Place a dish on top of the skillet and, with a quick motion, invert the skillet.
  • Et voila! I served this with a dollop of vanilla soy ice cream and it was a dessert to relish and cherish.
  • I can't wait to make this again!