How to make a tarte Tatin

How to make a tarte Tatin

tarte tatin

Follow our step-by-step guide and make this classic French tart – a delicious combination of caramelised apples and crispy puff pastry.

Serves 6-8 | Takes 1 hr 


  • 180ml castor sugar
  • 60ml water
  • 50g butter
  • 4 green apples, peeled, cored and quartered
  • 2 x 400g puff pastry, defrosted
  • double thick or whipped cream, to serve
  • mint, to garnish (optional)


  1. Preheat oven to 190°C. Heat the sugar and water in a 26cm ovenproof pan on medium, stirring until the sugar has dissolved. Cover with a lid and bring to a boil to dissolve sugar crystals on the sides.
  2. Remove the lid and cook, without stirring for about 10 minutes or until a golden caramel forms. Stir in the
    butter until melted. Remove from heat and place the apples cut side up in the caramel.
  3. Place pastries in a cross over each other and cut into a 28cm circle. Cover the apples, tucking extra pastry in on the sides. Bake for about 35 minutes or until pastry is golden brown.
  4. Cool for 5 minutes, then loosen sides and turn over onto a serving plate. Serve with cream and mint (if using).


  • Use 1 puff pastry if you prefer a slightly flatter tart with less pastry. Don’t cut the pastry into a circle, simply tuck in the extra.
  • Add 15ml vanilla essence or 5ml ground cinnamon before adding the apples.
  • Use any of your favourite fruit like pineapple, pears, peaches or guava – fresh or tinned.

Follow the step-by-step images below:

tarte tatin 1 tarte tatin 3 tarte tatin 4 tarte tatin 5 tarte tatin 6 tarte tatin 7 tarte tatin 8



About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.


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