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Apple tarte tatin

Serve with a scoop of creamy vanilla ice cream for a moreish dessert. 


  • 4 tbsp (60g) butter

  • 4 medium green apples, peeled, cored, then cutting 6 thick slices from each

  • ½ cup brown sugar

  • 1 sheet frozen puff pastry, slightly thawed

  • Optional: ice cream to serve


  • 1.

    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, two minutes. Bring to the boil, then reduce the heat to low and simmer for two to three minutes to thicken the syrup.

  • 2.

    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.

  • 3.

    Bake until the pastry is golden and puffed, about 20 minutes. Allow to stand for two minutes. Loosen the edges with a knife before carefully turning out the tart to serve.


Recipes courtesy of IGA. All ingredients can be found at your local IGA store.

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