Apple Tart(e) Tatin

My daughter loves apple pie, and so do I. But I always had trouble making a nice apple pie as I never managed to cook the bottom pastry properly. So, many times, I used to turn the pie upside down and bake the bottom portion to cook it properly until I stumbled upon the recipe of apple Tarte Tatin.

I tried my version today, and it turned out amazing. My recipe is just one step, I have avoided cooking the apple on the gas before putting it in the oven.


  • Apple – 1 medium sized
  • Sugar – 1/2 cup
  • Cinnamon Powder – 1 tsp
  • Salt – 1 pinch
  • All-purpose flour – 3/4 cup
  • Butter – 2 tbsp
  • Ice-cold water – 1/2 cup

         Serves – 1 Tart (6 inch)


Step 1 – Preparing the Pastry Dough

  • Take flour in a mixing bowl, add salt, and rub in the butter
  • Knead a tight dough with ice-cold water
  • Rest the dough in the fridge till you prepare the apples and caramel

Step 2 – Preparing the Caramel

  • Add sugar in a heavy-bottomed pan and let it melt on medium flame
  • Keep a close eye, add a tsp of milk to aid in melting
  • Once the sugar dissolves, stir and add a pinch of salt and cinnamon powder
  • Remove from the fire

Step 3 – Baking

  • Preheat the oven at 180 degrees C for 10 mins
  • Cut thin slices of the apple and arrange in a flower shape in a round baking tin
  • Sprinkle a little cinnamon powder
  • Drizzle caramel over the apple slices
  • Take out the pastry dough from the fridge and roll it to be 1/4 inch thick and 7-6 inch round sheet, big enough to cover the apples placed in the baking tin
  • Dock the pastry and put this over the apples and caramel in the baking tin
  • Bake for 25-30 mins till the pastry is cooked, and the water released by the apple dries out
  • When you check in-between, you will see a lot of apple juice on the side as the apples start to cook
  • Serve with a dollop of whipped cream or vanilla ice-cream

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