A cooking blog

Apple Tarte Tatin


1 hour


4-5 servings



Tarte tatin or an upside-down pie has gained lots of legends around its history. No one can tell for sure which one is the correct. The only fact proved is that it comes from France. 


Apple Tarte tatin has an amazing taste as the fruits are perfectly combined with caramel sauce and buttery puff pastry.

For this pie choose acid apples, as this way you’ll get taste contrast and it will favorably shade the sweet caramel. 



My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

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Method of cooking

Wash, peel and cut the apples into four parts. Remove the cores.

At the same time, make the caramel. Heat the sugar and water and stir until the sugar melts and the caramel turns amber.

Add apples and butter inside the caramel pot. Cook for 8-10 minutes on medium heat. Apples should keep their shape. At the end, add cinnamon and nutmeg.

Line a 22 cm diameter baking dish with baking parchment.

Put the apples on the bottom of the mold, the cut part should be on top. Pour caramel over the apples.

Defrost the puff pastry and roll it out, sprinkle the surface with flour. Cut a circle slightly larger than the baking dish in diameter.

Cover the apples, lightly press the dough to the filling. Make an incision in the center to allow steam to escape.

Bake for 20-30 minutes at of 180°C. The dough should be baked.

Remove from the oven and after 10 minutes turn it over onto a serving dish. If there is caramel sauce on the bottom of the mold, pour it over the cake.

 It remains to add a scoop of ice cream on top and enjoy.


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