Cheddar Tarte Tatin With Tillamook Medium Cheddar

The French dessert gets a sweet-and-savory makeover with Tillamook Medium Cheddar

Apples and cheddar cheese are a classic pairing—so it only makes sense that this lovely, caramelized tarte tatin is baked with Tillamook Medium Cheddar Cheese. To make it as delicious as possible, watch the sugar as it cooks to make sure it doesn't burn before you add the apples.

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Recipe from the Tasting Table Test Kitchen

Cheddar Tarte Tatin
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Stuff your tarte tatin with shredded Tillamook Medium Cheddar cheese for a sweet-and-savory dessert.
Prep Time
Cook Time
to 8 servings
Total time: 1 hour, 5 minutes
  • 1 sheet puff pastry (from a 14-ounce or 17.3-ounce package), thawed if frozen
  • 3 tablespoons all-purpose flour, for rolling
  • 4 tablespoons (¼ cup) Tillamook Unsalted Butter
  • ⅔ cup granulated sugar
  • 5 (2 ½ pounds) crisp apples (such as Granny Smith or Pink Lady)—peeled, halved and cored
  • 3 ounces (about 1 cup) Tillamook Medium Cheddar Cheese, finely shredded
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  1. Preheat the oven to 425°. On a piece of lightly floured parchment paper, gently roll out the puff pastry, smoothing out any wrinkles, until ¼-inch thick. Cut the pastry into a 10-inch diameter circle. Place the parchment onto a baking sheet and place in the fridge to chill.
  2. In a deep 10-inch cast-iron skillet over medium heat, melt the butter. Stir in the sugar and cook until an amber color develops, 6 to 8 minutes. Add the apples and cook, tossing occasionally, until you have a dark caramel sauce and the apples have shrunk slightly, 20 to 25 minutes. Flip the apples so the cut side is facing up and remove from the heat.
  3. Sprinkle 1 heaping tablespoon of Tillamook Medium Cheddar Cheese onto the center of each apple. Sprinkle the salt and pepper over the top and place the pastry over the cheese, tucking it over the apples. Bake until the crust is puffed and golden brown, 8 to 10 minutes. Reduce the heat to 350° and bake until the apples are tender and cooked all the way through, 30 to 35 minutes longer. Remove from the heat and let cool for 5 to 10 minutes. Gently run an offset metal spatula around the crust to release any caramelized edges. Place a large plate over the skillet and carefully invert the tarte onto the plate. Serve warm.
Calories per Serving 555
Total Fat 11.8 g
Saturated Fat 6.2 g
Trans Fat 0.4 g
Cholesterol 26.1 mg
Total Carbohydrates 118.3 g
Dietary Fiber 17.1 g
Total Sugars 90.3 g
Sodium 99.0 mg
Protein 5.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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