Rosemary-Apple Tarte Tatin – a delicious recipe with eating apples, sugar, water, rosemary, shortcrust pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place sugar in a shallow frying pan, and melt over a medium heat (resisting the temptation to stir).
2
Once the sugar has turned a mahogany colour, add the water, and immediately remove from the heat.
3
Add the 2 sprigs of rosemary, then carefully add the apples to the caramel in a circular pattern (remember the sugar is incredibly hot, so either be careful or wait until it cools a little).
4
Add the pastry lid, fitting it to the size of your pan.
5
Place the tart in a 425F/220C oven and bake until the pastry is cooked.
6
Being careful, remove from the oven.
7
Place an upturned plate on the pastry lid and flip the pan over (the tart should come straight out of the pan easily with the apples face up).
8
You can remove the rosemary at this point if you like, cut into slices and serve with clotted cream.
9
Serve immediately.
346
kcal
Calories
90
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 lg. eating apples, peeled, cored and sliced *, 3-1/2 oz. sugar, 1/8 qt. water, 2 sprigs rosemary, and more.
Yes, Rosemary-Apple Tarte Tatin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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