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Tarte Tatin

Tarte Tatin

By Traeger Kitchen

You don’t have to be in Paris to enjoy this French upside-down pastry. Sweet, caramelized apple slices are topped with a flaky puff pastry for a memorable baked dessert.

Prep Time

20 Min

Cook Time

55 Min




Number of People Serving


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Units of Measurement:
2 Cup all-purpose flour
1 Teaspoon salt
1 Cup butter
5 Tablespoon cold water
1/4 Cup unsalted butter
3/4 Cup granulated sugar
10 Granny Smith Apples, Cut Into Wedges


  • 1

    When ready to cook, start the Traeger and set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    For the crust: Place flour and salt in a food processer and pulse to mix. Add butter a little at a time while pulsing. Once it starts to looks like cornmeal, add the water until dough start to come together. Form a round with the dough, wrap in plastic and let it cool in the refrigerator.

  • 3

    While dough cools, place a pie dish or a 10-inch round cake pan on the grill; add butter and sugar to pie dish. Let it caramelize.

  • 4

    When the sugar caramelizes and has come to a dark amber color, take off grill. Arrange apple wedges in a fan formation covering the caramel.

  • 5

    Roll the pie crust into a circle big enough to cover the pan. Prick the pie dough with a fork and cover the pan with the pie dough. Trim the crust leaving room for shrinkage.

  • 6

    Place on the grill and bake for 55 minutes until apples are soft. Let sit for 3 minutes. While pan is still hot, place a plate over pie and flip over.

    350 ˚F / 177 ˚C


  • 7

    Serve warm, topped with ice cream or whipped cream. Enjoy!

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