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Apple Tarte Tatin

Apple Tarte Tatin Recipe

Apple Tarte Tatin


  • 1 roll Paneton Flaky Pastry cut into a disc to fit your pan
  • 6 firm apples
  • 100 g sugar
  • 100 g butter


  • Pre-heat oven to 200°C
  • Peel, core and halve apples.
  • In a heavy base fry pan, heat to a medium temperature, add butter and sugar. Do not stir mixture as this will cause it to crystalise, but you can shack pan a little, to help it mix together. You want the sugar butter - caramel mix to become a light to medium golden colour before adding fruit. Arrange in a circular pattern and continue to cook, do not stir at any point - a gentle shake of the pan. This process takes 20-30 minutes. 
  • Once caramel fruit mix is ready, lay pastry disc over fruit - gently tuck pastry in around the sides. Place into you hot oven and cook for 20 minutes or until pastry is golden and cooked. 
  • Remove pan from oven, place serving plate or tray over pan and flip to unveil your beautiful tarte tain.
  • Serve warm with cream or ice cream.
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