Tarte tatin

Credit: Ally P on Unsplash.com

The origin of the tarte tatin is said to lie in the story of two sisters. The younger sister married before the younger one, so their parents served them the tart upside down, as was the order of their marriage.


  • 1 short crust pastry
  • 600g of apples
  • 150g of sugar
  • 75g of butter
  • 15cl of fresh cream
  • Butter and flour for the mould


  • Peel the apples, remove the core and seeds and cut them into thick slices.
  • Butter and flour the tin, dust with 75g of sugar and arrange the apples in a rosette in the tin. Sprinkle with the remaining sugar and dot with butter.
  • Preheat the oven to 180°C.
  • Place the short crust pastry on top of the apples and fold the edges over the inside of the tin.
  • Place in the oven and bake for about 30 minutes. Remove from the oven, remove from the mould and serve  warm.
  • You can accompany it with whipped cream or vanilla ice cream.