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Madame Vingaux’s Apple Tarte Tatin

  • 20 minutes
  • 1 hour
  • 8
Madame Vingaux’s Apple Tarte Tatin

Sensational and certainly not for the dieters out there!


  • 150 grams sugar
  • 150 grams butter, diced
  • 8-10 medium-sized apples, peeled, quartered and cored
  • 300 grams short crust pastry


  1. Preheat the oven to 180ºC and set the rack in the middle.
  2. In a 28-30cm oven-proof frying pan heat the sugar over a low to moderate heat until the sugar has melted and turned to a light caramel colour. Watch carefully and do not over heat as it will become too dark and bitter.
  3. Add the butter and stir to melt into the caramel, it may not blend in but do not panic if this happens, it will all mix together in the end. Sit the apple quarters cut side down into the pan, you will need to fill the pan well, so the number of apples required will depend on the size of the apples and the size of the pan.
  4. Place the pan into the oven for 30 minutes. Roll our the pastry large enough to cover the frying pan. Remove the frying pan from the oven cover with the pastry and return to the oven for a further 30 minutes.
  5. Remove and allow top cool for 5 minutes before carefully turning upside down on a cake plate to serve.

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