Apple Tarte Tatin

Preparation Time 30 minutes
Cooking Time 100 minutes
Standing/Marinating 0 minutes
Serves 1 portions
apple tart
Apple 1.5kg Puff pastry 250g
Butter 100g Fresh cream 250ml
Brown Sugar 185g Cinnamon 1g
Cinnamon 2g


  1. Peel, core and cut the apples into half or quarterPut the butter and sugar in a deep 25cm ovenproof frying pan
  2. Heat until the butter and sugar have melted together
  3. Arrange the apples tightly, one by one, in the frying pan, making sure that there are no gaps and sprinkle cinnamon
  4. Remember that the apple pieces must look neat underneath, for when you turn the tart other way up
  5. Cook over low heat for 35 –40 minutes, or until the apple is soft, the caramel lightly browned, remove excess juice for the cream.
  6. Baste the apples with the pastry brush every so often, to make sure that the top is caramelized as well
  7. Roll out the pastry on a lightly floured surface into a circle, slightly larger than the frying pan and about 3mm thick
  8. Lay the pastry over the apples and press down around the edges to enclose is completely
  9. Roughly trim the edge of the pastry and then fold the edge back on itself to give a neat finish
  10. Bake for 25 –30 minutes,until the pastry is golden and cooked
  11. While the tarte is baking cool down the extra juice when cool whisk the cream with the cinnamon and before it start to be thick add some of the juice to flavour the cream.