Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller

Tarte Tatin

Back to Recipes Listing           Episode: 315           Episode Name:      Osso Bucco: Keller Style   


¼ cup butter, cut into small pieces
¾ cup sugar
12 Fuji apples, peeled, cored, cut into thirds
1 sheet puff pastry




  1. Preheat oven to 350°F.
  2. Place the small pieces of butter all over the bottom of your Tarte Tatin baking dish.  Sprinkle sugar evenly over butter.
  3. Standing the apple pieces up on their ends, and placing them close together, fill the pie pan with apples.
  4. Place the pan over medium to medium high heat on your stovetop, and let cook for about 10 minutes, or until you see a light caramel begin to bubble up between the apples.
  5. Place the pie in preheated oven for 15 minutes.
  6. Roll out puff pastry, and cut to the size of the Tarte Tatin lid.  Remove the pie from the oven, and carefully lay the puff pastry over it.  Using a fork, poke holes all over the crust, and return to the oven for another 15-20 minutes, or until crust is golden brown.
  7. Let the pie rest for at least 20 minutes before inverting.
  8. When ready, place the lid over the pie, and carefully but quickly, flip it over.  Remove the Pan carefully to reveal your Tarte Tatin.


  • Do not soak your apples in water or lemon juice, because they will become to moist.  It is okay for them be a little brown.
Washington Red apples are a good substitute if you cannot get Fuji apples