Tarte tatin_la Perruche

Classic tarte tatin

scroll Go to the content
  • Servings 6 people
  • Prep : 40 minutes
  • Cooking : 45 minutes
Tarte tatin_la Perruche


  • 9 apples
  • 300 g la Perruche Cassonade brown sugar
  • 20 g unsalted butter
  • 1 roll of puff pastry


  1. Preheat the oven to 180°C.
  2. Peel the apples, core them and cut them in half.
  3. Melt the brown sugar directly in the tarte tatin mould and let it slightly caramelise away from the heat.
  4. Add the butter then mix.
  5. Position the apples in rosette shapes, durved sides towards the caramel.
  6. Press them in and together slightly as they shrink in the oven.
  7. Cover the apples with the puff pastry disk, lightly tamping the edges down.
  8. Make a little hole in the middle of the pastry and bake for approx. 40 mins.
  9. After baking, let the tart cool and then release from mould onto serving plate.
  10. Serve warm.

Chef's tip

Melt the brown sugar over a low heat to caramelise it without stirring it. This gives you nice golden caramel that isn’t bitter.

Share your delicious recipes with us

Discover the other recipes of la Perruche

Enter the world of La Perruche with incredible recipes for exceptional food you can share with everybody …