Apple Tart Tatin

This recipe was automatically translated from Romanian. View original here
Apple Tart Tatin

As I promised you when I posted the Apricot Tart Tatin, I also tried the classic apple recipe. Of course, although I expected it to be good, it was more than good, excellent. Caramelized apples and tender dough are always a successful combination, but in this way they seem to fit even better. In addition, it looks very beautiful, it is simple and fast.

I used here another recipe for tender dough, just as good - I understood that in a hurry you can also use store-bought puff pastry. I haven't tested that, but I don't think you're ruining the tart. Anyway, for the first time, make it according to the recipe and then experiment.


White flour
130 g
60 g
+ 1 tablespoon butter for caramel
40 g
+ 3 tablespoons caramel
Egg yolk
1 piece
Sour cream
1 tsp
you can replace it with 1 teaspoon of cold water
0.25 tsp
500 g
3–4 apples
Cinnamon powder
0.25 tsp

Step by step


The dough can be made with a robot or with my hands, I made it with a robot, so:

- in the blender vat put flour, cold butter, egg yolk, 40g of sugar, sour cream, salt;


- mix until the ingredients are bound;


- remove the dough thus formed from the blender, form a ball, wrap with a plastic wrap and put in the fridge for at least 30 minutes.


In a round pan / pan (in which the tart will bake, in no case a tray with removable walls!) Round, about 26-28 cm in diameter, put the sugar and 1 tablespoon of water.


Put on the stove over low heat and observe how the water evaporates a little ...


... and begin to caramelize the sugar, stir periodically, to be uniform.

Be very careful not to burn it, it must be a lighter caramel, yellow, not brown (it will be bitter and you will spoil the tart). That's why you have to melt the sugar over low heat, so you can control the process.


Add 1 tablespoon of butter and mix to a uniform caramel.


Remove the pan from the heat and make sure that the caramel is evenly distributed on the bottom of the pan.


Peel the apples and cut them into thicker slices, arrange them in a caramel tray with the side up.

You can sprinkle a little cinnamon over them.


Roll out the dough with a rolling pin in a round sheet the diameter of the tray. Put it on the arranged apples and press a little, especially the edges.


Bake for 30-35 minutes in a preheated oven at 180 degrees. Note that the dough should be slightly browned.


Pass the knife on the edges of the tray then turn the hot tart on a plate. Allow to cool.


Here is a section, served as such, with a little ice cream or vanilla cream.

Good appetite!

Quantity: 500 g (6-8 servings)
Prep time: 35 min
Difficulty: easy
Ready in: 60 min
Publish date:
Collections: Fruit desserts, Desserts

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