Whether served as breakfast, dessert or afternoon treat, French tender, Caramelised Apple Tarte Tatin never fails to delight . Who wouldn’t like a special dish made of creamy-soft apples with gloriously sweet caramel sauce?

Serve with cream or ice cream for a more enticing treat!

Apple Tarte Tatin

SERVINGS:Tarte Tatin in a Pan



15 Minutes


50 Minutes


  • 5-6 golden delicious apples, peeled
  • 200g vanilla sugar
  • 1 1/2 tbsp. lemon juice
  • 50g butter
  • 300g puff pastry
  • cream or ice cream, to serve (optional)


  1. Cut peeled apples in half. Remove the core.
  2. Toss apples in a large bowl, together with half of the sugar and the lemon juice.
  3. Melt butter in a pan over low to medium heat.
  4. Scatter remaining sugar into the pan. Allow to cook for 5-6 minutes, until sugar caramelises and mixture turns light golden brown.
  5. Reduce heat. Arrange apples in the pan, cut side-up. Cut one or two halved apples into smaller slices to fill the gaps.
  6. Increase heat. Cook apples for a further 5 minutes, with the caramel sauce underneath.
  7. Preheat the oven to 200°C.
  8. Roll out the pastry and cut out a circle a bit bigger than the pan. Place it over the apples, tucking in the edges. Prick pastry lightly using a fork.
  9. Place pan in the oven and bake for 30 minutes, or until the pastry becomes golden brown and crispy.
  10. Remove pan from oven and allow to cool for 5 minutes.
  11. Place a large plate over the pan and swiftly turn the tart upside down onto the plate.
  12. Serve apple tarte tatin warm and creamy, topped with thick cream or vanilla ice cream if desired.

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