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Stéphane Reynaud

Tarte Tatin

Upside-Down Apple Tart

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Flaky pastry 250 g
  • Reine des reinettes (King of the Pippins) apples 8
  • Butter

Method

  1. In a pie dish, melt the butter, add the sugar and caramelise on top of the stove. Peel the apples, cut them in two, and remove the core.
  2. Arrange the apples in a rosette pattern, packing them together tightly. Dust with sugar.
  3. Bake in a 180°C oven for

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