Tarte Tatin Recipe


  • 8-10 Apples
  • 150 gms Butter
  • A piece of Cinnamon
  • 200 gms Castor Sugar
  • 250 gms Shortcrust pastry


  1. Put the butter and sugar on a pie pan. Put this pan on the stove. Mix these two ingredients with a wooden spatula.
  2. Prepare a brown caramel. Beware not to let it darken too much, your pie would become bitter.
  3. Peel, seed and cut the apples in slices.
  4. Put the apple pieces on the cold caramel.
  5. Squeeze them together.
  6. If you have some apples left, cut them in smaller pieces and put them on top. Add cinnamon.
  7. Roll out the shortcrust pastry to 3-4 mm thickness, and give it a round shape with a slightly larger diameter than the pan.
  8. Cover the apples with the dough.
  9. Fold the edges inside the pan.
  10. Bake in a warm oven (180-200C or 356-392F) until the crust is completely baked.
  11. The crust is almost baked and the caramel starts to leak on the sides.
  12. When finished, take the pie out of the oven.
  13. Cover the pan with a larger one, and unmold the tatin when still warm.

Tip: For perky flavor in gelatin, substitute ginger ale for the cold water.

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