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Apple Tarte Tatin


  • 8 to 10 Apples

  • 150 g Butter

  • 200 g Sugar

  • 1 pod Vanilla pod

  • 1 pkt Short crust pastry

  • 1 x 25cm cake tin or an oven proof frying pan


  • 1.

    Peel, quarter the apples and take the core out, reserve.

  • 2.

    Place the tin or pan on a medium heat and melt the butter, sugar and vanilla together with a heat proof spatula until you obtain a smooth golden caramel.

  • 3.

    Place the apple on the caramel side by side like flower petals and place the rest on top evenly.

  • 4.

    Roll your pastry a little bit bigger than your pan but not too thin and place it over the apple and tuck it in all around the side.

  • 5.

    Place tart in the oven at 180C until pastry is completely cooked and see the caramel boiling over on the sides.

  • 6.

    Let it cool for about 1 hour and put it back on the stove to melt the caramel, then place large plate over the tart and turn it upside down and lift the tin off.

  • 7.

    To be served with a big dollop of crème fraiche.

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3 comments • 5 ratings
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Posted by Report
The brown sugar sounds like a super idea. Was the end result ("dark" colour of the brown sugar caramel) in the Tarte "appealing"? How did you go Kathleen53.
Posted by SH14Report
I prefer puff pastry rather than shortcrust - light and flaky - a big hit
Posted by Julia101Report
Fantastic dessert for the family...loved it.