| | Apple tarte tatin
Apple tarte tatin
Apple tarte tatin 4.3-5 9
  • Calories: 3026 kj
  • Fat: 48g
  • Carbohydrates: 52g

How to Make:

  1. Preheat oven to 250°C. Position a rack on the top shelf in the oven. Brush four 250ml (9.5cm diameter) ramekins with a little melted butter to grease. Use the base of one of the ramekins as a guide to cut out 4 discs from the pastry. Place discs on a plate and place in the fridge until required.
  2. Place an apple half, cut-side up, in the base of each ramekin. Sprinkle 2 tablespoons of the sugar over each apple and drizzle each with 1 tablespoon of the remaining melted butter.
  3. Place the ramekins on a baking tray and bake in preheated oven for 15 minutes or until bubbling and the sugar begins to caramelise. Remove from oven. Reduce oven temperature to 230°C.
  4. Place a disc of puff pastry over each ramekin. Use a spoon to press the pastry down over the apple to completely cover. Return to oven and bake, for a further 6-7 minutes or until the pastry is crisp and golden.
  5. Remove the ramekins from oven and turn the apple tarte tatins out onto serving plates. Drizzle with any caramel in ramekins. Add a dollop of cream and serve immediately.
Time for preparing:
22 min.


  • 80g butter, melted
  • 1 (25 x 25cm) frozen sheet butter puff pastry, thawed
  • 2 (about 180g each) small Jonathan apples, cored, halved
  • 160g (2/3 cup) caster sugar
  • 250ml (1 cup) thin cream, whipped
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