Hide filters

Tarte Tatin

A classic French recipe with sticky apple and a crunchy crust. Surprise your guests with this tarte tatin. Enjoy!


  • 1 can Danerolles Classic
  • 4 Granny Smith apples
  • 2 tablespoons of cinnamon
  • 125gr sugar
  • 50gr butter
  • Egg to brush
  • Optional: ice cream

Preparation method

Tarte Tatin
  1. Preheat the oven to 180C degrees.
  2. Remove the can and roll out the dough on your kitchen counter. Press the cutting lines together and create a rectangular piece of dough.
  3. Grease the spring cake tin with a little bit of butter.
  4. Peel the apples and cut them in quarters, remove the core and cut the quarters in small slices (3 slices per quarter).
  5. Mix the slices of apple in a bowl with some cinnamon and mix well.
  6. Place the slices of apple in a circular pattern in the spring cake tin. The entire surface should be covered with apple.
  7. Melt the sugar in a little saucepan and add the butter when the sugar turns brown. A delicious caramel will appear.
  8. Pour the caramel on top of the apples in the spring cake tin. You have to work quickly in order to prevent the caramel from setting.
  9. Fold the dough over the mixture in the cake tin.
  10. Brush the dough with some mixed egg, and sprinkle some sugar on top for a nice gloss. Create some small holes in the dough with a fork.
  11. Bake for 20-25 minutes until golden brown. Turn the tarte tatin around by using a plate after baking. Even more delicious with a scoop of ice cream!