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Pâte Brisée for Tarte Tatin

Yield: Yields enough for one 10-inch tarte Tatin

Although the crust of a tarte Tatin isn’t the first thing you notice, it’s an important foil for the apples, providing a buttery, flaky platform.


  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 3 Tbs. granulated sugar
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. (5 Tbs.) unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 1/2 tsp. pure vanilla extract
  • 2 to 3 Tbs. cold water

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 140
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 35
  • Sodium (mg): 100
  • Carbohydrates (g): 18
  • Fiber (g): 1
  • Protein (g): 2


  • Put the flour, sugar, and salt in a food processor and whirl to blend. Add the butter and pulse until the mixture looks like fine meal. In a cup or small bowl, whisk together the egg yolk, the vanilla, and 2 tablespoons of the water. Add this to the flour and butter and pulse for a few seconds, just long enough to let the dough pull together; add a little more water if needed. Dump the dough onto a lightly floured surface and work it with the heel of your hand, pushing it away from you and then gathering it up with a dough scraper, until the dough is very pliable. Press the dough into a ball, cover with plastic wrap, and chill until firm, 15 to 30 minutes.


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