Tarte tatin served with fresh cream quenelle

Here’s a traditional recipe made with caramelized apples for you to try out at home.

  • 1.5 kg of golden delicious apples
  • 1 puff pastry disc
  • 500g of butter
  • 300g of thick cream 30%
  • 200g of caster sugar
  • 120g of salted butter
  1. In a saucepan, make a caramel with the sugar. Don't allow it to color it too much.
  2. Add the butter. Mix well.
  3. Pour the mixture into a circular pan/pie dish.
  4. Wash and peel the apples.
  5. Cut them into quarters.
  6. Arrange the apple quarters in a rosette on top of the caramel.
  7. Bake at 220°C for about 15 minutes.
  8. Remove from oven and cover with the puff pastry.
  9. Put back in the oven and bake for another 15 minutes.
  10. Let cool and unmold while still warm.
  11. Serve the tatin with a small pot of thick cream


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