Apple and Cinnamon Tart Tatin

A spiced apple delight for dessert.


  • 4-6 each peeled apples
  • 1 sheet puff pastry
  • 150 g caster sugar
  • 150 g butter
  • 1 cinnamon stick


  1. Peel and quarter all the apples.
  2. Pour the sugar into a hot pan and heat until all the sugar has caramelized and become golden brown.
  3. Add the cinnamon stick and butter and stir until smooth.
  4. Quickly add the apple and turn continuously for 5 minutes.
  5. Add the brandy and flambé.
  6. Remove the pan from the heat and set a little of the juice to one side. Rearrange the apples neatly in the pan and cover with the sheet of puff pastry, tucking it in around the edges.
  7. Brush the top of the pastry well with egg yolk and place in the oven at 180 degrees for 12-15 minutes or until the pastry is golden brown.
  8. To serve reheat the liquid you set aside and add a little of the cream to it, this will make a butter scotch sauce.
  9. Whip the remaining cream with a little sugar and serve on the side.
  10. When the tart is cooked place a plate on top of the pan and quickly turn out, be careful not to spill the hot liquid.
  11. Place the tart on the table along with a jug of butterscotch and a bowl of whipped cream.


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