Easy Tarte Tatin

The weather may be cooling down, but this apple tart is heating up.


  • 500 grams apples (4-5 medium sized), peeled, cored, quartered
  • 1 tablespoon lemon juice (around 1/2 lemon)
  • 1/4-1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 4 tablespoons (50 grams) butter, salted is great
  • 6 tablespoons (75 grams) sugar
  • 150 grams puff pastry (9 inches length-wise and width wise at least)
  • Vanilla ice cream and ground cinnamon to serve


  1. Preheat the oven to 200 C or 375 F and line a tray with parchment paper.
  2. Peel, quarter and core the apples, then place the quarters into a large bowl and toss them with the lemon juice and cinnamon until all the apples are coated. Set aside.
  3. In a small, oven safe saucepan (6-8 inches in diameter) over medium heat, melt the butter. Then add the sugar, vanilla and if you would like, 1/2 teaspoon of salt and let the mixture boil.
  4. Tightly arrange the apples core side up (rounded side down). It may seem like a lot of apples but they will shrink as they cook. Although you shouldn't stir the apples, you can prod them gently to settle.
  5. Once the sugar/butter mixture begins to caramelize (turns a light amber color, about 10 min) and the apples are soft, turn off the heat and let the mixture sit for 10 min.
  6. In the meantime, prepare the puff pastry by dusting a surface with flour and gently rolling out the dough. Then cut a large circle shape to fit the saucepan. Place the puff pastry atop the apples, tucking the excess inwards towards the apples rather than outwards.
  7. Bake the saucepan for 25-30 minutes or until the puff pastry turns a golden brown color.
  8. Shortly after removing the pan from the oven, place a large plate on top and using oven mitts, flip the tarte tatin over, using one quick movement.
  9. Serve the pastry warm, plain or with some ice cream and a dusting of cinnamon. This recipe serves 4-6.