5 from 1 vote

Apple Tarte Tatin from Zoë Bakes on Magnolia Network

Host Zoe Francois holds the apple tarte tatin, as seen on Zoe Bakes, season 2.

This is the easy apple tarte tatin recipe I made on the Brunch Bakes episode of Zoë Bakes on Magnolia Network where I hosted a brunch for my women’s small business group, The Ladybrainers.

To expand my French-themed menu, I also visited a renowned chef and native Frenchman to learn practical tips for making soufflé. You can find the spinach and cheese souffle recipe here.

Rustic Apple Tarte Tatin from Zoë Bakes on Magnolia Network

If you like this recipe, I also have two other recipes for you to explore! One is a similar rustic apple tarte tatin featuring a quick phyllo crust. The other recipe is for mini apple tarte tatin with swirled apples. It’s absolutely beautiful!

Rustic Apple Tarte Tatin from Zoë Bakes on Magnolia Network

Easy Apple Tarte Tatin

This is the apple tarte tatin I made on the Brunch Bakes episode of Zoë Bakes on Magnolia Network. It is incredibly easy to make. I served this beauty alongside a spinach and cheese souffle, which made for a perfect sweet and savory brunch.
5 from 1 vote
Course: Appetizer, Breakfast
Cuisine: French


  • 8-inch cast iron skillet


  • 4 tbsp unsalted butter
  • 1 cup (200g) sugar
  • 1 tbsp lemon juice
  • 2 cinnamon sticks
  • 2 coins fresh ginger optional
  • 2 whole cardamom pods optional
  • 1 star anise optional
  • 5 large apples (Braeburn) peeled, halved, stemmed, and cored
  • 10-inch circle of puff pastry thawed and chilled


  • Preheat the oven to 425°F.
  • In an 8-inch cast-iron skillet, melt the butter over medium heat, then sprinkle the sugar over it. Cook until the sugar melts and caramelizes, stirring occasionally to make sure it doesn’t burn, 6 to 8 minutes. Stir in the lemon juice. Drop the cardamom pods, cinnamon sticks, ginger, and star anise in the middle. Arrange the apples in a circular pattern, cut-sides up, in the caramel.
  • Cook slowly over low heat until the apples start to absorb the caramel and the juices are bubbling around them, 25 to 30 minutes, depending on the size of the apples. Turn the apples so they cook evenly.
  • Once the apples are coloring nicely and the caramel is bubbling, remove from the heat and drape the puff pastry over the top, tucking it around the apples along the edge of the skillet.
  • Bake for 20 to 25 minutes or until the pastry is golden brown. Remove from the oven and invert the skillet onto a serving platter that is large enough to catch the excess caramel.
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7 thoughts to “Apple Tarte Tatin from Zoë Bakes on Magnolia Network”

  1. 5 stars
    I quite often make tart tatine but not with these spices. I’m def going to use them the next tim, sounds amazing

  2. I may be overlooking the number of apples under ingredients, but just not seeing apple quanity or sizes of slices. Thank you

    1. Hi Lynne, you were not overlooking — it was accidentally left out! Updated now. Thank you for letting us know!

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