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DONNA ERICKSON'S BEST BITES
FOR RELEASE AUG. 24, 2026
BYLINE: By Donna Erickson
PHOTO CREDIT: Donna Erickson
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                   Bake an Apple Tarte Tatin
Here's a simple name game to play with your kids as you prepare this treat: Think of food and recipes named after people. There's Melba toast named after Nellie Melba, a famous Australian opera singer from the 19th century; oysters Rockefeller; fettuccine Alfredo; and of course Granny Smith apples! Her apple is ideal for a quick-to-prepare dessert called Tarte Tatin, which is named after the French Tatin sisters.
While kids who are able to handle a peeler or a small knife peel core the apples, tell them that years ago in France, Stephanie Tatin was making a pie in such a hurry that she mistakenly put the apples in the pan before the pastry. She added the pastry on top so that it wouldn't go to waste. A new caramelized upside-down apple pie was created!
APPLE TARTE TATIN
Makes 8 servings
-- 4-5 apples, such as Granny Smith or Golden Delicious
-- 3/4 cup sugar
-- 1 rolled-dough pie crust (homemade or purchased from the refrigerated section of your store)
Heat the oven to 375 F. Peel the apples, cut in half, and core with a melon baller, if you have one. Slice 2 of the halves into quarters lengthwise.
In an ovenproof 10-inch skillet, an adult should heat the sugar over medium-high heat until it beings to caramelize. Reduce to medium heat and keep an eye on it at all times as it transforms into a golden liquid; be sure not to let it darken too much.
Remove the pan from heat and arrange the apple halves tightly, cut side down, in a circular fashion. Fill in the spaces and center with quarter slices. Cook on medium-high heat for about 10-15 minutes, or until the apples soften.
Use a fork to turn the softened apples cut side up on the skillet and carefully drape the pie crust dough evenly over the top. With a spatula, slightly tuck the dough under the apples. Poke a hole in the center with the tip of a knife.
Bake for 20-25 minutes, or until the crust is lightly golden. Remove from oven and cover the skillet with a large serving plate. Hold the pan and plate together using pot holders, and flip with a steady movement, keeping the tart in one piece. (Note: The liquid is extremely hot.) Remove skillet to reveal the dessert.
Cool. Serve with vanilla or cinnamon-spice ice cream.
Cook's Note: If you don't have an ovenproof skillet, add the caramelized sugar and semi-cooked apples to a standard greased pie pan. Cover with pie crust and continue as described above.
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. 
(c) 2026 Donna Erickson
Distributed by King Features Synd.
