Apple Tarte Tatin

With the excess of organically grown apples from the garden, they don't keep that long so what better way to use them than in making dessert? French apples for french dessert, C'est parfait!

These are the organically grown apples from the garden used for this tarte tatin. 

P's parents gave us so many fruits and vegetables from the garden that if anyone took a peek into our car, they would have thought we were fruit sellers. We had quetsch, pears, apples, cabbage, beetroots and more! Who cares if we looked like fruits and vegetable vendors. I was well happy to have so many ingredients to cook with. What was most satisfying was the fact that I helped pick them out from the garden.

Giant sunflowers the size of a dinosaur

This is quetsch, a variety of plum if you have never seen these, like me.

When i told P I was about to attempt tarte tatin for the second time in my life, he looked impress that I was even trying to make one. Then he made sure to google some pictures and said mine should look like this and not like that. Great! He was setting expectations already!

So I carefully prepared everything to make sure it will come out perfect so the Tarte Tatin made by a Malaysian me would impress the French.

Conclusion, my French man and friends loved it! SUCCESS with a big fat smile.

Apple Tarte Tatin

adapted from Mustard with Mutton
Serves 6


  • 5 - 6 apples
  • 3/4 cup golden caster sugar
  • 3 tbs apple press (or water)
  • 60g butter
  • 1 vanilla pod
  • 1 store bought ready rolled puff pastry


1.  Split the vanilla pod into two, lengthwise. Scrape the vanilla seeds out with the tip of a knife and place them in an 8 inch heavy based stainless steel pan (or any other oven proof pan). Place the split vanilla pod criss crossed on the pan.
2.  Combine sugar and apple press, and bring to boil then lower the heat to medium and cook until sugar melts, thicken and turn into deep amber colour.
3.  Make sure to just swirl the pan and not stir. Otherwise the sugar will crystallise.
4.  Remove from heat and add butter.
5.  Peel, deseed and quarter the apples. Arrange the apples neatly around the edges and the centre of the pan on top of the caramelised sugar.
6.  As the pan will be inverted when the tart is ready, make sure the apples are arranged in a presentable manner.
7.  Return pan to the stove and cook on low heat for an hour. Make sure the heat is low enough to not burn the sugar and apples.
8.  Remove the pan from heat and let cool to room temperature.
9.  Preheat the oven to 180C.
10. Place the ready rolled pastry on top of the apples and trim the sides.
11. Tuck the edges in neatly into a rim and seal it against the pan. Then prick some holes with a knife or fork to let steam out while in the oven.
12. Bake the tart for about 30-35 minutes in the oven until pastry is golden brown.
13. Once ready, remove from oven and let it cool for about 10 minutes.
14. Loosen the edges of the tarte with knife. Place a serving dish over the pan and invert the pan quickly.
15. Cut into slices and serve with vanilla ice cream.


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