Apple Tart tatin

John Barton

John Barton

21st January 2012
John Barton

Apple Tart tatin

This is one f my favourite desserts


  • 100g Butter
  • 100g Sugar
  • Pinch of Cinnamon
  • 2 Apples
  • 200g Puff Pastry


Cream butter, sugar and cinnamon together to make a pale yellow paste.

Peel and core the apples, and cut them into quarters.

In a heavy bottomed pan, make ½ cm layer of butter paste.

Arrange the apples in the pan.

Roll out puff pastry, big enough to cover the pan, and lay the pastry over the apples; folding in the edges to keep the apples enclosed.

Make a small hole in the middle of the pastry.

Place the pan on a high heat till the sugar and butter paste turns to caramel and starts to bubble.

Cook in the oven for 10 minutes or until the puff pastry is golden at 180 degrees C.

Remove from the oven and turn out

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