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Tarte Tatin

with Golden Delicious apples and salted caramel

When French women serve their guests a Tarte Tatin, they love to tell the story of this dessert, which was accidentally born from what should have been an apple pie. Today, the Tarte Tatin is one of the most popular desserts.
45 min.


for a cake tin of about 20 cm

3 Golden Delicious apples from Val Venosta
1 puff pastry roll
a piece of butter
cane sugar

for the salted caramel

100 g cane sugar
two pieces of very soft butter
1 tbsp. fine salt
Print recipe


Peel apples and cut into regular, rather large wedges. Soak in water and lemon so that they don't get brown.

Prepare the salted caramel and pay attention not to burn yourself. Put half of the cane sugar into a non-stick pan with thick bottom and melt on medium heat. Rotate the pan, but don’t turn the sugar. As soon as the sugar is melted, add the remaining sugar and continue rotating the pan. As soon as all the sugar is melted, add soft butter and salt (we suggest you to go away from the pan as it could splatter and you might burn yourself).
If your pan doesn’t fit into the oven, pour the caramel in a baking tin and rotate it until the bottom and all sides are covered.

Drain and dry apple wedges and arrange them vertically on the caramel in the baking tin. They should be very close to each other, as the distance between them gets larger during baking. Use the remaining apple wedges to “plug” holes. Sprinkle the apple wedges with melted butter, cane sugar and nutmeg. Cover with the puff pastry and turn the excessive dough on the sides inside. Prick the surface with the prongs of a fork and bake in the oven at 180° for about 30 minutes.
Make sure the Tarte Tatin is lukewarm before turning it upside down (this is definitely the most difficult and delicate task). Serve the Tarte Tatin alone, with a cup of warm tea, whipped cream topping or vanilla ice cream.

Recipe from Daniela Compassi


Share recipe and try it yourself!

Post the picture on Instagram under #melavalvenosta!