Apple tarte tatin

This apple tarte tartin by chef Tanya Kruger of top Stellenbosch restaurant Makaron is simple, but oh so satisfying.


8 granny smith apples
juice of 1 lemon
200g brown sugar
seeds of 1 split length ways vanilla pod
10g ground cinnamon
250g ready-made puff pastry


Pre-heat oven to 200°C. Peel and core the apples, and cut them in half. Squeeze the lemon juice over the apples.

Melt the sugar with the vanilla and the cinnamon in a large pan. As soon as the sugar is melted and slightly caramelised, add the apples and mix with the sugar. Cook the apples in the sugar for a minute or two.

Cut the puff pastry in a round to slightly larger than the pan. Place the puff pastry over the apples and tuck in slightly under the apples, so that the pastry touches the sugar. Put the tart in the oven and bake for about 15 min or until the pastry is cooked.

Leave the tart to cool for a few minutes. Turn the tart over onto a plate and serve with cream or vanilla ice cream.

Recipe by Tanja Kruger of Makaron.

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