Caramelised, lightly spiced apples and flaky, buttery pastry cooked in the oven together for a match made in heaven. Serve with a generous scoop of French vanilla ice cream. You'll be amazed at how easy this dessert is to prepare.
This impressive recipe for Apple Tarte Tartin is bound to a be a crowd pleaser with your friends and family. The best part though? Just how easy it is to make! Simply caramelise the apples, place in a lined baking tin, add the pastry, then bake!
This classic French-style recipe is one of my favourite apple desserts. If you are looking for a traditional Kiwi apple dessert, look no further than my classic Apple Crumble.
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Ingredient notes:
- Apples: While all apples are delicious (in my opinion) not all apples are suitable for baking. The best baking apples in New Zealand are Braeburn, Granny Smith, Golden Delicious, Gravenstein and Ballarat.
- Pastry: Any type of puff pastry will work well in this recipe. I like the butter puff pastry for a little extra decadence.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 210°C fan bake. Peel and quarter the apples, cut out the cores. Melt butter in a frying pan and sauté apples for 5 minutes on a medium heat.
Add the brown and white sugar, vanilla and cinnamon then simmer for 10 minutes stirring occasionally. Be careful as the sugar gets hot.
Line a round cake tin with baking paper and arrange the apples in the base in a nice pattern. Pour over the remaining caramel from the pan.
Cut a circle of puff pastry and lay it over the apples, tucking in the sides. Bake for 30 minutes or until the pastry is golden.
Remove the tin from the oven and let cool for 10 minutes. Flip onto a serving plate and remove the baking paper. Slice and serve warm with whipped cream or vanilla ice cream.
Recipe FAQs:
Yes. You could make this tarte in the morning, then warm it in the oven for 10 minutes before serving.
Absolutely. Simply double all the ingredients, then line the base of a large baking tray with baking paper.
Storage:
Store any leftover Apple Tarte Tartin in an airtight container in the fridge for up to three days. Either eat cold, or reheat in the oven for 10 minutes until warm.
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Apple Tarte Tartin
Flaky pastry topped with caramelised apples and served with vanilla ice cream.
Ingredients
- 4 large apples
- 65g butter
- 65g brown sugar
- 65g white sugar
- 1 tsp vanilla essence
- ½ tsp cinnamon
- 1 sheet puff pastry
Instructions
- Preheat oven to 210°C fan bake.
- Peel and quarter the apples, cut out the cores.
- Melt butter in a frying pan and sauté apples for 5 minutes on a medium heat.
- Add the brown and white sugar, vanilla and cinnamon then simmer for 10 minutes stirring occasionally. Be careful as the sugar gets hot.
- Line a round cake tin with baking paper and arrange the apples in the base in a nice pattern. Pour over the remaining caramel from the pan.
- Cut a circle of puff pastry and lay it over the apples, tucking in the sides. Bake for 30 minutes or until the pastry is golden.
- Remove the tin from the oven and let cool for 10 minutes. Flip onto a serving plate and remove the baking paper.
- Slice and serve warm with whipped cream or vanilla ice cream.
Notes
- You can make this in advance and just reheat in the oven for 10 minutes before serving.
- You can double the recipe and make a big rectangle tart in a baking tray if you are having a party or lots of guests over.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 86mgCarbohydrates: 44gFiber: 4gSugar: 37gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Connie Johnson says
Hi I made a big batch of the filling to make individual pies when we want them, how long will the filling last in the fridge ? Thanks
VJ cooks says
Good job! The filling will keep for 4 days in an airtight container in the fridge. Or, you could freeze it for up to three months.