Classic Apple Tart Tatin

Kimberly Lin-McCartney

Kimberly Lin-McCartney

14th October 2013

Classic Apple Tart Tatin

Classic Apple Tart Tatin for 2 from Kimberly Lin-McCartney, Corinthia Hotel


  • 6 Pink Lady or Braeburn apples
  • 200g Caster sugar
  • 200g soft butter
  • 1x 12cm puff pastry disk
  • Puff Pastry for tart tatin
  • Butter for lamination:
  • 5400g Butter
  • 1500g Strong flour
  • Dough
  • 4500g Strong flour
  • 120g salt
  • 240g yolks
  • 1950g warm water
  • 600g melted butter
  • 30g vinegar


Peel apples
Cut in half, remove core with a parisien scoop.
Cover apples loosely with a clean towel and let dry in the fridge for 24hrs.
In a 16cm pan shallow steel or copper pan place the caster sugar
Evenly place the butter on the sugar
Using the soft butter to hold the apples upright, stand the apples in the butter. Placing them back to front all the way in a circle creating a uniform pattern.
Place the puff disk on top, tucking in the sides to secure the apples in place.
At this point the tarts can stay in the fridge for 24-36hrs.
When ready to bake, place pan on flat top.
When butter starts to bubble very gently swirl to prevent burning
The caramel will bubble up the sides, when it is a rich amber colour remove from the flat top and bake at 180 degrees for 20 mins or until the puff is dark golden.
Remove from the oven, but let rest for 5 mins before turning out.
Alternately the tarts can be cooked before service, then reheated for 10mins at 180 degrees before serving.
Puff Pastry for tart tatin
Mix well and divide into 1.75kg portions
Mix salt, water, yolks, butter and vinegar together.
Add to flour
Mix with dough hook until a dough forms.
There should be no dry patches of flour.
Divide dough into 1.8kg blocks
Turn dough as per usual puff paste.

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