Apple tarte tatin with caramel sauce

Recipe from: 9/7/2000 12:00:00 AM

Ingredients 10
Servings 6


  • 6
    small Granny Smith apples, peeled and cored
  • lemon juice
  • 250
    white sugar
  • 65
  • ground cinnamon
  • 250
    frozen puff pastry, defrosted
  • 250
  • 120


45 min
Preheat the oven to 190 ºC and butter six 9 cm ovenproof ramekins or spray with nonstick spray. Slice the apples into rings and place in water to which lemon juice has been added to prevent discoloration. Meanwhile, slowly heat the sugar and water until the sugar has dissolved. Bring to the boil and boil rapidly until the syrup turns a light caramel colour. Remove from the heat immediately to prevent the caramel from becoming too dark and bitter. Quickly pour the hot caramel into the ramekins and set aside to harden. Pat the apple rings dry, sprinkle a little ground cinnamon over them and try to fit the slices of 1 apple into each ramekin (the slices shrink during the baking process). Bake for 25-30 minutes or until the caramel bubbles through the apple rings. Allow to cool and chill for later use or until just before serving. Cut out pastry circles the same diameter as the ramekins. Place a pastry circle on top of each ramekin, pressing the edge of the pastry slightly over the edge of the ramekin. Chill while preparing the caramel sauce. To make the sauce, slowly heat the sugar and 60 ml (1/4 c) water until the sugar has dissolved. Bring to a rapid boil and reduce until the syrup turns a caramel brown. Add the remaining 60 ml (1/4 c) water carefully, as it will spatter. Continue stirring until the caramel melts and a rich sauce forms. Bake the tarts for about 15 minutes until the pastry is golden brown and nicely risen. Remove from the oven and carefully turn out the tarts on to individual serving plates so the apples rest on the pastry base. Serve with the caramel sauce and a scoop of vanilla ice cream. Makes 6.

Read more on: bake  |  fruit

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