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Apple Tart Tatin W/caramel

Published Monday, 31 January, 2011 by Claire Farquhar

Home made apple tart tatin with Carmel sauce!



  • 4 cooking apples
  • 200g sugar
  • Cinnamon
  • 50g unsalted butter
  • Ready made puff pastry
  • 160g caster sugar
  • 250mls double cream


Preheat oven to 180C

Peel and core then cut the apples into quarters.

Pour sugar in a pan until hot run add apples and butter and a few sprinkles of cinnamon.

Once apples have softened place into a round reasonably thick tray. Be careful not to allow to much apple juice to go into the pan, just enough to keep it moist. Then roll put the puff pastry until it can cover the tray. Place the pastry on top of the apples and tuck in the edges to stop apples running.

Pop in oven and cook for 25 mins.

Heat s

150g of sugar in a pan until golden brown, thn slowly ad cream and simmer until a caramel sauce begins to appear and thicken.

Once pastry has risen and turned golden take out oven. Get a large plate and carefully pick up the pie and flip it upside down onto the plate. The apples should have stuck to pastry an created a

Lovely tart. Pour caramel sauce over, then add a scoop of ice-cream to accentuate! Enjoy!


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