Apple pie “Tatin”

Apple pie Tatin

Apple pie “Tatin”

Some sisters Tatin once accidentally knocked over a form with Apple pie, and found that it tastes better and more interesting. Where did pie their behalf, speaking in French- tart Tatin.

Traditionally it is used for shortcrust pastry, but puff pastry, especially yeast, also works well. Tatin is possible to bake not only with apples but also with a firm pear, and mango, and rhubarb.


butter (softened) – 100 g
5-6 green sour-sweet apples
250 g ready puff pastry
100 g cane sugar
a pinch of ground cinnamon


A baking dish with a diameter of 26 cm greased with butter and sprinkle with sugar.

Apples, peel and seeds, cut into slices, season with cinnamon, lay in a circle in the form, cover with puff pastry, lightly press.

Bake in the oven at 180°C for 30 min. Finished cake to cool, then carefully turn onto a plate so the apples were on top.

Serve warm, with vanilla ice cream.

Bon Appetit!

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