Borda Molí dels Fanals | Restaurante Típico en Andorra

Tarte Tatin


Tarte Tatin


To make Toffee

  • 200gr. sugar
  • 20gr. butter

To make the cake

  • 4 apples
  • 1 Ready-made shortcrust pastry
  • Crème fraîche


  • To make the toffee, mix in a pan butter and sugar, until you get a liquid boiling dark brown caramel.
  • Pour the caramel in a oven pan. Let it get warm.
  • Wash and peel the apples. Take out the seeds and cut in quarters.
  • Once the toffee is warm, place the apples on it, putting the biggest on the outside.
  • Spread flour on the table. Smooth the pastry to 3 or 4 mm thick in a slightly greater size than the diameter of the mold.
  • Cover the apples with the pastry.
  • Mark the edge of the mold on the pastry and cut the excess always leaving 2 fingers spare.
  • Place the remaining edge  into the mold, and close well the cake.
  • Prick the pastry and make a hole in the center, to breathe.
  • Then got up slightly on the sides and pour fraîche cream over apples.
  • Close the cover again and introduce the cake in a preheated oven at 180ºC for an hour or hour and a half.
  • Remove when cooked and still hot, pull the excess caramel and cream
  • Unmold (with the hot cake)
  • Relocate apples that have moved when unmolding the cake and optionally paint with gelatin.
  • Serve.

You can also view this video-recipe:

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