Chai-Spiced Apple Tarte Tatin

Chai-Spiced Apple Tarte Tatin

Chai–Spiced Apple Tarte Tatin Stock Food Photo

© Nicole Branan | Image ID: 22-778

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Image Description: An overhead view of two slices of chai-spiced apple tarte tatin and a cup of freshly poured coffee in a fall setting on a rustic farmhouse table.

Image Keywords: fruit, tart, French, pastry, baked, plate, afternoon, fork, spoon, syrup, sauce, distressed wood surface, upside down, rustic, vertical, food, dish, flaky, farm table, crumbs, glaze, dark, moody, somber, autumn, pine cone, stock food photo, stock food image, stock photography, food photography, storytelling



Recipe Notes: I love making tarte tatin with anything – onions, tomatoes, pears, you name it, but one of my favorites is still the classic apple version. The basic recipe I used here comes from the New York Times but I added chai spices for extra fall flavor. (I made a mix of cinnamon, clove, ginger, cardamom and black pepper). Serve the tart by itself or with a dollop of whipped cream or vanilla ice cream. 


Chai-Spiced Apple Tarte Tatin

(by Nicole Branan/Adapted from The New York Times)


  • 6 - 8 large Granny Smith apples

  • 6 tablespoons butter, very soft

  • 2/3 cup light brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground clove

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cardamom

  • 1/8 teaspoon ground black pepper

  • 1 sheet puff pastry, thawed


  • Peel and core the apples, then cut them into eights. Set aside.

  • Heat the oven to 375 degrees F.

  • Spread the butter into a 10-inch cast iron pan.

  • Sprinkle the sugar on top of the butter.

  • Lay the apple slices into the pan in a spiral pattern, make sure to overlap them well because they will shrink during baking.

  • Mix all the spices together and sprinkle them over the apples.

  • Roll the puff pastry sheet out to get rid of the seams, then cut it into a circle that is slightly larger than the pan.

  • Drape the pastry over the apples and, using a knife, tuck it in around the edge.

  • Set the pan on the stovetop and cook the apples on medium heat until you can see that the butter and sugar have formed a bubbling caramel sauce (about 10 minutes).

  • Transfer the pan to the oven and bake until the puff pastry is golden-brown, about 45 minutes.

  • Take the pan out of the oven and let cool for 5 minutes, then very carefully turn the tart out onto a large plate. (Be careful, there is a lot of very hot syrup in the pan!)

  • Serve with a dollop of whipped cream or vanilla ice cream or by itself.


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