• 45min
  • 55min
  • Intermediate
  • 4 Servings
0 vote
Simone Zanoni


Prior preparation
  • 3 Pink Lady® apples
On the day
  • 60 g sugar
  • 60 g butter
  • 1 puff pastry disc (ideally 16cm in diameter and 0.7cm thick)


Prior preparation
  1. Peel the apples, cut them into quarters and remove the seeds.
  2. Place the quarters on a plate and let them dry for 3 days in the refrigerator.
On the day
  1. 1. Mix the butter and sugar in the pan to make caramel.
  2. Arrange the apple quarters directly on the caramel to fill the pan, then place the puff pastry disc on the apples so as to coat them completely.
  3. If necessary, fold the excess puff pastry over the sides.
  4. Then make a hole in the top of the puff pastry to let the steam escape during baking.
  5. 2. Place the pan on the heat and let the caramel cook until it comes up slightly boiling on the sides.
  6. Once it reaches a nice brown colour, place the pan in a convection oven for 55 minutes at 190 degrees.
  7. 3. Once baking is done, let the tart cool down for 10 minutes, then place it between two plates and turn it over.
  8. Ready to eat, the Tarte Tatin can be served with thick cream or vanilla ice cream for those of you with a sweet tooth!

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