I love this recipe because it looks impressive without being complicated. The apples become tender and glossy in a rich caramel, while the puff pastry bakes up golden and crisp. It’s a perfect dessert for guests, but I also enjoy making it just to treat myself, especially when served warm with ice cream.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 large apples 65g butter 65g brown sugar 65g white sugar 1 tsp vanilla essence ½ tsp cinnamon 1 sheet puff pastry
Directions
I start by preheating the oven to 210°C on fan bake so it’s ready to go.
I peel and quarter the apples, then carefully remove the cores. In a large frying pan, I melt the butter over medium heat and add the apples, sautéing them gently for about 5 minutes until they start to soften.
Next, I add the brown sugar, white sugar, vanilla essence, and cinnamon to the pan. I let everything simmer for about 10 minutes, stirring occasionally, until the apples are coated in a bubbling caramel. I’m careful here, as the sugar gets very hot.
I line a round cake tin with baking paper and arrange the apples neatly in the base, creating a pattern I like. I pour any remaining caramel sauce from the pan evenly over the apples.
I cut the puff pastry into a circle slightly larger than the tin and lay it over the apples, gently tucking the edges down the sides. I bake the tart for about 30 minutes, until the pastry is puffed and golden.
Once baked, I remove the tin from the oven and let it cool for about 10 minutes. Then I carefully flip it onto a serving plate and peel away the baking paper.
I slice the tart and serve it warm, usually with whipped cream or vanilla ice cream.
Servings and Timing
This recipe serves 6 people. I usually spend about 30 minutes on preparation and another 30 minutes cooking, so it’s ready in about 1 hour total.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 2 days. To reheat, I place slices in the oven for about 10 minutes until warmed through. This helps keep the pastry crisp and the apples soft.
FAQs
What type of apples work best?
I like using firm apples that hold their shape well, such as Granny Smith or Braeburn.
Can I make this ahead of time?
I often make it in advance and reheat it in the oven just before serving.
Do I have to use puff pastry?
I prefer puff pastry for its light texture, but shortcrust pastry can also work.
How do I flip the tart safely?
I let it cool slightly, then place a plate firmly on top and flip quickly but carefully.
Can I reduce the sugar?
I can slightly reduce the sugar, but it will affect the richness of the caramel.
What can I serve with apple tarte tatin?
I love serving it with vanilla ice cream, whipped cream, or custard.
Can I use a different pan?
I use a round cake tin, but an oven-safe skillet works as well.
Why line the tin with baking paper?
I line it to make flipping easier and to prevent sticking.
Can I add other spices?
I sometimes add a pinch of nutmeg or cloves for extra warmth.
Can this be frozen?
I don’t recommend freezing it, as the apples and pastry lose their texture.
Conclusion
Apple Tarte Tatin is one of my favorite desserts because it’s simple, beautiful, and full of comforting flavors. The combination of caramelised apples and flaky pastry makes every bite irresistible, and it’s a dessert I love serving whenever I want something warm, classic, and satisfying.
