Tarte tatin

Tarte tatin

Total: 50 Min. | Active: 15 Min.
Nutritional value / piece: 288 kcal
, Fat: 11 g
, Carbohydrate: 45 g
, Protein: 2 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g sugar
25 g butter, cut into pieces
1 kg apples (e.g. Braeburn), peeled, cut into sixths

Tarte tatin

1 puff pastry dough, rolled into a circle (approx.
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One shallow tart tin (approx. 28 cm in diameter), base lined with baking paper, sides greased

How it's done


Spread the sugar over the prepared base. In the centre of an oven preheated to 220°C, caramelize the sugar for approx. 7 mins. until light brown. Remove from the oven, scatter the butter on top of the caramel. Place the apples in the caramel, cut side down and overlapping slightly.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C, remove.

Tarte tatin

Prick the pastry firmly with a fork and place loosely over the apples. Make a rim between the apples and the edge of the tin.

To complete

Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a cake plate, remove the baking paper, serve warm or cold.

Good to know
Tip: Serve with whipped cream with cinnamon.

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