French Apple Pie "Tatin"

by Editorial Staff

Even a novice cook can make this flip-flop pie. The cake is incredibly flavorful and light.

Summary

Cook Time	55 mins
Total Time	55 mins
Course	Dessert
Servings (Default: 6)

Ingredients

Instructions

Let’s prepare the dough. Pour the sifted flour onto the board, pour a little salt and put the frozen butter on the flour. We chop it with a knife until we get small crumbs. Crack eggs, separate yolks and pour into flour. Add some water for the binder and knead the dough. There should be crumbs of butter in the finished dough. It will turn out a little. A teaspoon next to it for comparison.
For filling my apples. You don’t need to clean them. Cut each apple into 4-6 pieces and drizzle with lemon juice so that they do not darken.
Pour honey into a frying pan and bring it to a boil. The honey will begin to bubble a lot. Add cinnamon to it and mix.
Reduce heat to low and spread apples on honey. They must be laid very tightly to each other.
While the pan is on the fire, roll out the dough very quickly. Roll a layer of dough onto a rolling pin and cover the apples in a skillet. Bend the edges of the dough and pierce in several places with a fork. We put the pan in the oven. Bake the cake at 180 degrees for about 30 minutes.
When the dough is baked, remove the pan from the oven, cover it with a plate and turn it over.
Our pie on a plate.

Bon Appetit

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.