The following recipe is the original text of the notes written by Marie Souchon, the friend of the sisters. It is not in the traditional recipe form as it does not offer any kind of measurements and quantities of the ingredients used. It is nonetheless a precious piece of history that offers us an insight into the development of one of the most famous desserts in the world.

This recipe, dubbed traditional, was adapted from La Confrérie de Lichonneux de Tarte Tatin, an association dedicated to preserving and promoting the traditional tarte Tatin. To make the dessert, you will need a tart pan that is 24 cm (9.5-inch) in diameter and has a 5 cm (2-inch) high rim.

Many modern recipes use puff pastry instead of the traditional pâte brisée (shortcrust pastry). It is definitely easier if you use a store-bought one since the process of making homemade puff pastry is extremely time-consuming. Do not hesitate to make the preparation easier by using store-bought. Different flavorings can be added to the apples, like cinnamon, vanilla, or even liqueurs, such as Calvados which is used in this recipe. For an even richer flavor, this recipe calls for brown sugar instead of white.