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Apple tarte Tatin

Apple Tarte Tatin

This is also delicious with pears, stone fruit or bananas.

  • Serves 6
  • Less than 1 hour


  • 1 roll (400g) puff pastry
  • ½ cup (125g) sugar
  • ¼ cup (60ml) water
  • 2 Tbsp (30ml) butter, cubed
  • 2 Tbsp (30ml) cream
  • 2-3 medium Granny Smith apples, cored and cut into wedges
  • 1 whisked egg yolk, for glazing
  • Whipped cream, for serving
  • Mint leaves, for serving


  1. Roll pastry out on a floured surface to about 3mm thick.
  2. Cut out a circle the size of a 22cm ovenproof tart pan or dish.
  3. Heat sugar and water in a saucepan.
  4. Stir until sugar dissolves, then bring to the boil. (Brush down the sides of the pot with water if crystals start to form.)
  5. Boil until liquid turns amber (if using a kitchen thermometer, this will be at about 115ºC).
  6. Carefully add butter and cream and swirl the pot to combine. (Do not stir, as this could cause the caramel to crystalise.)
  7. Arrange apples in tart pan or dish and pour caramel evenly over them.
  8. Cover with pastry and brush with egg.
  9. Bake for 20-25 minutes at 200ºC until golden.
  10. Turn out onto a plate.
  11. Serve with whipped cream and mint.
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