Tarte tartin

Tarte Tartin is one of those all time classic French desserts.  It’s decadent, but very easy to make. The combination of crisp pastry, caramelized apples and delicate vanilla is a winner. The traditional recipe uses Calvados, which is the apple liqueur that comes from the Normandy region of northern France (France’s apple capital). We have used Grand Marnier but you can really use any liqueur you like or make it without alcohol if you prefer.

  • Prep Time

    10 Minutes
  • Cook Time

    35 Minutes
  • Serves

    6 People


  • 375g butter puff pastry
  • 5 Granny Smith apples, peeled cored and cut in slices about 1.5cm thick
  • 100g golden/raw caster sugar
  • 100ml Grand Marnier
  • 1 vanilla pod, halved lengthways, seeds scraped out
  • 50g butter, cubed

to serve

  • Thick cream or ice cream

You'll Need

  • Multix Bake


  1. Preheat your oven to 190°C.
  2. On a large board or flat bench top lay a large sheet of Multix baking paper. Place your puff pastry on the sheet and top with another large sheet of baking paper. Use a rolling pin to roll out your puff pastry until it’s just over 0.5cm thick and about 25-30cm round. Rolling the pastry between two sheets of baking paper makes it easy to handle without getting flour everywhere. For now leave the pastry in the baking paper and roll it round the rolling pin and pop it in the fridge until you’re ready to use it.
  3. Place a heavy oven proof frying pan or sauté pan between 25-30cm on a medium heat and add the sugar, vanilla seeds, pods and Grand Marnier. Let the sugar dissolve and cook until the mixture forms a light brown caramel. Add the apples cook for about 5 minutes or until the apples start to soften and colour. Add the cubed butter let it melt slightly, then take the top sheet of baking paper off the pastry and lay it pastry side down over the top of the apple and caramel mix, pushing down the pastry edges and then taking off the top piece of baking paper. Transfer the pan to the oven and bake for about 25 to 30 minutes until the pastry is golden and cooked through.
  4. Take the Tarte Tartin out of the oven and let it sit for a few minutes and then turn it out so the pastry is on the bottom and the caramelized apples and vanilla beans are on the top. Take care of the hot caramel when you do this. Use a serving plate or board larger than your pan. Put the board or plate on top of the pan and quickly flip it to turn out. Serve warm with thick cream or ice cream.