Apple tarte tatin

This upside-down tart is also delicious with pears, stone fruit or bananas.

More than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • ½ cup (125g) sugar
  • ¼ cup (60ml) water
  • 2 Tbsp (30ml) butter, cubed
  • 2 Tbsp (30ml) cream

  • 1 roll (400g) puff pastry, rolled out to about 3mm 
  • 2-3 medium Granny Smith apples, cored and cut into wedges
  • 1 whisked egg yolk, for glazing
  • Whipped cream and mint, for serving


  1. Preheat oven to 200°C. 
  2. Cut out a circle the size of a 22cm ovenproof tart pan or dish.
  3. Heat sugar and water in a saucepan.
  4. Stir until sugar dissolves, then bring to a boil. (Brush down the sides of the pot with water if crystals start to form).
  5. Boil until liquid turns amber and large bubbles appear(if using a kitchen thermometer, this will be at about 115°C).
  6. Carefully add butter and cream and swirl the pot to combine (do not stir, as this could cause the caramel to crystalise).
  7. Arrange apples in tart pan or dish and pour caramel evenly over them.
  8. Cover with pastry and brush with egg.
  9. Bake for 20-25 minutes until golden.
  10. Turn out onto a plate. 
  11. Serve with whipped cream and mint.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Best-ever butter chicken

Although this curry originated in Delhi, India, we couldn’t resist including this much-loved local favourite.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.