Tarte tatin

Total time: 1hr 10m
Preparation Time: 15m

For 8 piece

Nutritional Information

Contains 288 Kcal, 2g Protein, 45g Carbohydrates, 11g Fat


  • Apples
  • 150 g sugar
  • 1 kg apple (e.g. Braeburn), peeled, cut into sixths
  • 25 g butter, cut into pieces
  • Tarte tatin
  • 1 puff pastry dough, rolled into a circle (approx.
  • Utensils
  • One shallow tart tin (approx. 28 cm in diameter), base lined with baking paper, sides greased

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  • Apples

    Spread the sugar over the prepared base. In the centre of an oven preheated to 220°C, caramelize the sugar for approx. 7 mins. until light brown. Remove from the oven, scatter the butter on top of the caramel. Place the apples in the caramel, cut side down and overlapping slightly.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 220°C, remove.
  • Tarte tatin

    Prick the pastry firmly with a fork and place loosely over the apples. Make a rim between the apples and the edge of the tin.
  • To complete

    Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a cake plate, remove the baking paper, serve warm or cold.
  • Tip:

    Serve with whipped cream with cinnamon.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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