Tarte Tatin recipe



- 110 g (4 ounces) brown sugar

- 1 teaspoon powdered cinnamon

- 1 kg (2 pounds) of tart apples (e.g. Cox or Bramley)

- Pastry (enough to cover the pan --- see recipe below)





Preparation Time: 20 Minutes

Cooking Time: 40 Minutes





  • Cover the bottom of a cake pan with the brown sugar. Press the sugar down so it is firm.

  • Sprinkle the cinnamon over the sugar.

  • Pre-heat the oven on to 180ºC (350ºF).

  • Peel and core the apples. Cut into slices and lay them in the cake pan.

  • Roll the pastry flat (if it isn't already) and cut out a circle the size of the pan. Place the pastry onto the top of the apples.

  • Put the pan into the pre-heated oven for about 40 minutes (until the pastry is golden brown).

Serving Hot

  • Remove the pan and allow to cool for a few minutes. If the tarte is stuck to the pan, use a spatula or knife to gently separate the tarte edges and tarte bottom from the pan. Then put a serving plate on top and flip over.

  • Serve the tarte tatin.

  • When filling the pan over, make sure that you don't get any juice or hot caramel on yourself. If you do, immediately turn on the cold water tap and hold the affected part of your hand/arm under the cold water for a full minute.

Serving Cold

  • If you are serving the dessert cold, you can allow it to fully cool before flipping it over. Then follow the procedure described above.




For the pastry, one would normally use a flake pastry or a short-bread pastry. However, some people prefer to use other types (e.g. a puff pastry). Feel free to use according to your preferences. If using a normal pastry, it should be about a centimeter thick (just under half an inch). If using a puff pastry, it should be about a third this thickness as it will puff up during cooking.


Incidentally, cheddar cheese goes very well with apple desserts, so feel free to place some on the table along with this dessert.


The secret to this recipe is getting the heat right. Too hot and the caramel will burn. However, not hot enough and the sugar will not caramelise. If on removing the Tarte from the oven you suspect that a caramel hasn't formed, you can place the pan on the stove on low to moderate heat until it does. If not sure, try using a wooden spoon to gently lift an edge of the tarte so that you an see.


For variations on this recipe, click on Tarte Tatin Recipes & History.

Copyright © 2017 {SITE_TITLE}. All rights reserved.
Your message has been sent.