Apple Tarte Tatin

Apple Tarte Tatin

Posted by Kim McCosker on

Apple Tarte Tatin

Serves 4 serves


  • 4 tablespoons butter
  • 4 medium green apples peeled, cored, then cutting into 6 thick slices from each
  • 1/2 cup brown sugar
  • 1 sheet frozen puff pastry slightly thawed


  • Preheat oven 200C. Line a 20cm round cake tin with baking paper.
  • In a large nonstick frying pan, melt the butter. Add the apple and cook, turning, until golden, about 4 minutes.
  • Add the brown sugar and 2 tbsp. cold water. Cook, stirring until the sugar has dissolved and a delicious syrup has formed, 2 minutes. Bring to the boil, then reduce the heat to low and simmer for 2 to 3 minutes to thicken the syrup.
  • Arrange the apples in the cake pan. Drizzle that yummy syrup over the fruit. Cut a 22cm round from the sheet of puff pastry and place over the apples, tucking in at the edges.
  • Bake until the pastry is golden and puffed, about 20 minutes. Allow to stand for 2 minutes. Loosen the edges with a knife before carefully turning out the tart to serve.

Recipe Notes

Delicious served warm with a scoop of creamy vanilla ice cream.

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