Prep Time: 10 minutes
Cook Time: 30-40 minutes
Serves 6-8

Get ready to impress with this timeless French dessert that has a delicious history! Tart Tatin was created by accident in the late 1800s by the Tatin sisters, Caroline and Stéphanie, who ran a small hotel in Lamotte-Beuvron, France. Legend has it that while making a traditional apple pie, Stéphanie accidentally overcooked the apples. Thinking quickly, she placed the pastry dough on top and baked it upside down. When flipped, the caramelized apples were a delightful surprise, and the “Tart Tatin” was born!

Today, this dessert remains a symbol of French culinary charm, with its glossy, golden crown of caramelized apples and flaky pastry. Perfect for cozy evenings or special occasions—this treat is sure to be a favourite! We love it because with very few ingredients we have a dessert ready very quickly!

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Cyn Vavasour

17:52 07 Apr 25

It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!Most of the meals I make are from your repertoire. I think I have close to 60!

Donna Turner

20:41 06 Mar 25

Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.

Linda Brodrecht

01:22 17 Feb 25

My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!

Jeff Eitel

00:48 31 Jan 25

Lots of fun and food turned out great.

John H

21:46 30 Jan 25

I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.

R S

23:12 27 Jan 25

I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.

Bruce White

01:16 24 Jan 25

We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality meals

Iain Peck

00:46 25 Nov 24

The Culinary Studio is an wonderful online chef duo!You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!Several recipes from the Culinary Studio are in our regular rotation!Excited to keep cooking with you Kirstie and Jody!

Liana Kinzie

03:10 20 Nov 24

Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.

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02:13 20 Nov 24

To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂

1 frozen puff pastry sheet, thawed (we like P.C Brand, or if you’re feeling really ambitious click HERE to learn how to make it yourself!)
1/3 cup unsalted butter, softened
1/2 cup sugar
7 to 8 apples (3 to 4 pounds), peeled, cored and sliced into thick slices (we love honeycrisp apples, or use your favourite ‘pie’ apples)

Directions:

Preheat oven to 400 degrees F.
Remove pastry from package, roll out and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to floured plate and chill until required.
Peel, core and slice apples into 1/2 inch thick slices (try to keep the slices stacked together as much as possible, this will make for easier assembly)
Spread butter thickly on bottom and side of cast-iron or another 9″ oven-proof pan and sprinkle sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. It’s ok if they overlap a little, as they will shrink while they cook.
Cook apples over medium heat, undisturbed, until juices are deep golden and bubbling, 18 to 20 minutes. (Don’t worry if juices color unevenly.)
Put pan in the middle of oven rack.
Bake 10-12 minutes (apples will settle slightly), until you see deep caramelization.
Remove from oven and quickly lay pastry on top of apples.
Bake tart until pastry is browned, 10-12 minutes. Transfer skillet to a rack and cool a few minutes before inverting.
Invert (aka quickly flip over!) onto a cutting board, platter or plate. Replace any apples that stick to skillet. Brush any excess caramel from skillet over apples. Cut into slices. Delicious served with ice cream!
Cook’s note: Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel.