Apple Tarte Tatin

by Annie M June 20, 2018

Apple Tarte Tatin

Apple Tarte Tatin

These superb, individual French Tarte Tatins make a great end to a meal. Make sure to use good dessert apples such as braeburn or cox's orange pippins.

PREP TIME: 10 min
COOK TIME: 25 min


  • 1 dessert apple, peeled
  • 1 tsp American Apple Pie Spice
  • 45g sugar
  • 15g butter
  • 1 sheet ready rolled puff pastry
  • 1 egg


      1. Pre-heat the oven to 200 ℃
      2. Cut a disk of puff pastry about 1cm wider than the pan to be used
      3. Remove the core and thinly slice the apple into 3mm slices
      4. Add the sugar to a 12cm ovenproof pan and heat on a medium low heat until the sugar melts. Without stirring, swirl the sugar and keep cooking until the sugar is caramel in colour
      5. Whisk in the 15g butter into the sugar and allow to fully combine
      6. Arrange the apple slices in a spiral pattern around the pan
      7. Add the disk of puff pastry to the pan and tuck in the overlap
      8. Brush the pastry with beaten egg and place in the middle of an oven for 15-20 minutes
      9. Remove from the oven when cooked and let rest for 5 minutes.
      10. To serve, invert the tart onto a plate and serve with cream

      Apple Tarte Tatin

        Annie M
        Annie M


        Also in Recipes

        Pan Roasted Duck Breast with Plum Purée and Pommes Anna
        Pan Roasted Duck Breast with Plum Purée and Pommes Anna

        by Annie M January 28, 2020

        The acidity in the plum purée cuts through the richness of the duck breast to create a treat! Here served with our twist on Pommes Anna.
        Pan-Fried Salmon with Lemon Braised Fennel and Dill
        Pan-Fried Salmon with Lemon Braised Fennel and Dill

        by Annie M July 24, 2019

        For a quick lunch or supper, this salmon and fennel dish pack loads of flavour and is really easy to make.
        Spiced Gingerbread Blondies
        Spiced Gingerbread Blondies

        by Annie M December 13, 2018

        Perfect for the festive cold months, irresistible when warm and gooey, but even better after a few days later when they get to their optimum texture - If they last that long!