This Apple Tarte Tatin recipe from Viking Cruises makes a beautiful presentation and tastes so delicious. Originally created at the Hotel Tatin by the Tatin sisters in Lamotte-Beuvron, France, think of a dreamy extra caramelized apple pie.
I've tried a lot of different versions of apple pie, but my favorite homemade apple pie recipe is still from Emeril.
His secret is cooking the apples first, which I always thought was brilliant. One of my issues with apple pie is knowing when the apples are done. Cooking them first makes it a no-brainer.
This easy recipe, also called apple tarte tatin, is more of an upside-down pie and is truly elegant once it's flipped. The desserts on Viking Cruises are always so pretty.
We've sailed on three river cruises with Viking now and we've loved every one. Whether you choose River Cruises on the Rhone, the Danube, a Rhine River Cruise, or one of the other fantastic itineraries, you will want to sail with Viking again and again. I'd honestly go just for the food!
Enjoy this apple tarte tatin recipe straight from the Viking kitchen sans the homemade puff pastry. If you have a great recipe for puff pastry and have time, by all means, go for it! I needed to save time on this day, and the store-bought pastry worked great.
What You Need to Make It
It's hard to believe that with just four ingredients, you can make a dessert that is served on one of the most famous cruise lines in the world.
To make this recipe you will need sugar, butter, apples, and puff pastry.
How to Make Apple Tatin
Preheat oven to 350° (175° C).
Heat the sugar and 2 ounces of butter over medium heat until it turns golden brown. Be careful not to burn.
Peel and halve the apples, scooping out the seeds with a spoon.
Place the apples in the caramel and cook, moving them around so all are covered in sauce, for about 10 minutes.
In a 9-inch oven-ready dish or skillet, place apples rounded side down, filling in gaps with cut apples.
Dot with the 2 Tablespoons of butter.
Roll the pastry dough out into a circle slightly larger than the pan, about .02 (5mm) inches thick.
Place the pastry circle over the apples, tucking in the edges all around the dish.
Brush the tatin pastry dough with melted butter.
Bake 30-40 minutes or until pastry is golden brown and caramel is starting to ooze from the tarte tatin.
Let cool for about 1 hour before flipping. It will smell so good this will be hard to do!
Use a plate to carefully turn over the apple tarte. I placed it back in the pan as I thought it looked pretty for serving.
This apple tatin is also delicious served warm or cold the next day. For breakfast. Yes, we did.
Want to try another easy recipe from Viking? This easy Beef Stroganoff recipe will be one of your favorite family dinners! Next on my list is to make a Black Forest cake from when I was on an excursion with Viking in the Black Forest Germany. Have you had Black Forest cake?
Love this recipe? I'd so appreciate you sharing it so others can see it, too! Click on the Red Save button to pin it to Pinterest!
Apple Tarte Tatin Recipe from Viking Cruise Line
- 3 ½ ounces superfine sugar
- 2 ounces butter
- 6 dessert apples
- 2 T butter plus a bit extra for brushing dough
- 11.2 ounces puff pastry
- Preheat oven to 350° (175° C).
- Heat the sugar and butter over medium heat until it turns golden brown. Be careful not to burn.
- Peel and halve the apples, scooping out the seeds with a spoon.
- Place the apples in the caramel and cook, moving them around so all are covered in sauce, for about 10 minutes.
- In a 9 inch oven ready dish, place apples rounded side down, filling in gaps with cut apples.
- Dot with small pieces of butter.
- Roll the pasty dough out into a circle slightly larger than the pan, about .02 (5mm) inches thick.
- Place the pastry circle over the apples, tucking in the edges all around the dish.
- Brush with melted butter.
- Bake 30-40 minutes or until pastry is golden brown and caramel is starting to ooze from the tart.
- Let cool for about 1 hour before serving. It will smell so good this will be hard to do!
- Use a plate to carefully turn over tarte. I placed it back in the pan as I thought it looked pretty for serving.
If you love fruit pies, you've got to try this Strawberry Rhubarb pie! Let me know what you think!
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