Skip to Main Content
  • Find even more great deals at a store near you  |Find a Store
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




This recipe serves:


Activating this element will cause content on the page to be updated.
Units of Measurement:
2 Cup all-purpose flour
1 Teaspoon Salt
1 Cup (2 sticks) unsalted butter
5 Tablespoon cold water
1/4 Cup (1/2 stick) unsalted butter
3/4 Cup granulated sugar
10 Granny Smith apples cut into thick wedges
Ice cream or whipped cream, for serving


  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Make the crust. In a food processor, add the flour, and salt, and pulse to combine. Add the butter a little at a time while pulsing. Once it starts to looks like cornmeal, add the water until dough starts to come together.

  • 3

    Form the dough into a round disc, wrap in plastic, and chill in the refrigerator.

  • 4

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

    350 ˚F / 177 ˚C

  • 5

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

  • 6

    Roll the pie crust into a circle large 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.

  • 7

    Place the pie dish on the grill grates, close the lid and bake until the apples are soft and crust is golden brown, 55 minutes.

    350 ˚F / 177 ˚C


  • 8

    Remove the pie dish from the grill, and let sit for 3 minutes. While pan is still hot, place a large plate over the pie and flip over. Serve warm, topped with ice cream or whipped cream, as desired. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.