Tarte tatin

Description: Tarte tatin

Serves 4 to 6

Easy• Great Value


20 minutes


30 minutes


o   Ready-made puff pastry 500 g

o   Small red apples 12

o   Caster sugar 600g

o   Unsalted butter 240g

o   Crème fraîche 200 g


1.    Preheat the oven to 200°C. Roll out the puff pastry and cut into a large piece slightly larger than a 23 cm skillet.

2.    Peel and core the apples, then halve them lengthways.

3.    Heat the sugar and butter in the skillet over a high heat. When the mixture begins to ca ra melise, remove it from the heat, Place the apple halves, cut-side up, in the caramel and cover them with the pastry tucking in any overlapping edges. Bake for 15 to 20 minutes, or until the pastry is golden brown.

4.    Place a plate over the skillet and invert to remove the tatin from the former. Serve with a dollop of crème fraîche.

Description: Serve with a dollop of crème fraîche.

Serve with a dollop of crème fraîche.


Wine: Nederburg Winemaster’s Reserve Special Late Harvest 2011

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