Apple Tart Tatin

Apple Tart Tatin

3.46 from 11 votes
Course Dessert
Cuisine French
Servings 4


  • 200 g shortcrust pastry
  • 100 g soft brown sugar
  • 1 lemon juice
  • 100 g butter
  • 2 pinch cinnamon grounded
  • 3-4 apples peeled & cored


  • Select a 20 cm diameter ovenproof sauté pan or nonremovable base cake tin.
  • Cut a disc of the shortcrust pastry to fit the top of the pan or tin. Set aside until needed.
  • Preheat the oven to 160˚C.
  • Over medium / low heat, gently melt the sugar with the lemon juice until the mixture begins to caramelise into a golden blond colour and all the sugar dissolved.
  • Remove from the heat and stir and combine in the butter with the caramel to create a smooth sauce. Add the cinnamon.
  • Slice the apple into halves or cut into wedges.
  • Place the apple in the caramel been careful not to touch the caramel with your finger as it should still be hot.
  • When the apple mixture has cooled slightly, fit the disc of pastry onto the top of the apples and tuck into the edge of the pan.
  • Transfer the pan to the oven and bake for 30-45 minutes until the pastry is golden brown. Remove from the oven and allow to cool for 5 -10 minutes at allow some of the juices and apple to settle in the pan.
  • Carefully, hold the pan with a towel and gently tilt the pan to remove extra juices into a small container if required.
  • Then place the serving plate over the pan and quickly invert the pan onto the plate to reveal a glorious pastry case laden with caramelised apples.
  • Pour the cooking juice back over the tart if available and serve immediately with some whipped cream.
Keyword apple, baked dessert, french, Kevin Dundon, pie, tart