St. Thérèse Dessert: Apple Tarte Tatin

On Oct. 1, the Church celebrates the Feast of St. Thérèse of Lisieux, the “Little Flower of Jesus,” whose simple way of holiness has inspired hearts around the world. Known for her humility, joy, and love expressed through small acts, St. Thérèse is often associated with roses — a symbol of her promise to “let fall a shower of roses” from heaven.

In honor of her feast, why not celebrate by making this incredibly easy French Apple Tarte Tatin, which reflects both her homeland and her devotion? This classic French caramelized apple tart is a simplified version of a traditional recipe, using sliced apples instead of halves to reduce cooking time, while also emulating the petals of a lovely rose. Simple in ingredients yet stunning in presentation, it reminds us of St. Thérèse’s message: that even the smallest offerings, when made with love, can become something radiant.

St. Thérèse Dessert – Apple Tarte Tatin

Serves: 6 | Prep Time: 10 minutes | Cook Time: 20-25 minutes

Ingredients:

• 2 honeycrisp apples, cut into ¼ inch slices (Fuji, Pink Lady, or Golden Delicious are also good options)
• 1 sheet store-bought puff pastry, thawed
• ⅓ – ½  cup dark brown sugar, packed
• 2 tbsp salted butter, melted
• 1 tbsp dark rum or calvados (optional)
• 1 tsp easpoon vanilla extract or vanilla bean paste if you have it

Instructions:

1. Preheat oven to 400°F. Add dark brown sugar, vanilla extract (or vanilla bean paste), and dark rum (or calvados) if using, to the melted butter. Stir together and the mixture should resemble very wet sand. Adjust with more brown sugar and/or butter if needed. Add mixture to a greased 9-inch round cake pan, spreading out evenly.
2. Now, peel and slice the apples into ¼-inch slices. 
3. Layer apple slices on top of the sugared pan, starting from the outside and working your way inward. Overlap the slices slightly and place any remaining slices over areas where the bottom of the pan is exposed.
4. Now, add the thawed puff pastry sheet to the top of the apple slices, so that the puff pastry drapes over the sides of the cake pan. Use a knife to trim the puff pastry so that any pieces hanging over the sides of the cake pan are cut, leaving a small border of extra dough tucked inside your pan. Pinch the extra dough down into the sides of the rim of the pan.
5. Bake for 20-25 minutes until the puff pastry is golden.
6. Let tarte tatin rest for at least 15-20 minutes. Don’t skip this step.
7. Once rested, invert the tarte tatin onto a serving plate and carefully slice with a sharp knife. Serve warm with vanilla bean ice cream.

Notes:

• The tarte tatin is best served 15-20 minutes after baking. However, you can refrigerate it for up to 3 days, reheating in a 350-degree oven until warm, about 10-15 minutes.