Tarte Tatin

Tarte Tatin

French upside-down apple tart


  • 3 – 4 apples (about 600 g)
  • 250 g puff pastry

Caramel sauce

  • juice from 1 orange
  • 4 tablespoons cane sugar
  • 1/2 teaspoon ground cardamom
  • 5 cloves
  • 60 g butter


In a small saucepan, combine the ingredients for the caramel sauce: orange juice, cane sugar, cardamom, cloves, and butter. Bring to a boil, then simmer uncovered until a syrup forms, about 10 minutes.

Pour the syrup into a 25-26 cm diameter tart pan (preferably ceramic, or alternatively metal, but not with a removable bottom).

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Peel the apples, quarter them, and remove the cores. Cut each quarter into smaller pieces. Arrange them in the tart pan.

Roll out the puff pastry into a thin sheet and place it over the apples. Tuck the edges of the pastry inside the pan.

Bake in the preheated oven for about 30 – 35 minutes or until golden brown.

Remove from the oven and let it cool for about 10 minutes. Place a large serving plate over the tart pan and carefully invert the tart onto the plate so that it ends up right-side up.

Serve warm or at room temperature. Enjoy your Tarte Tatin!

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