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Apple & Cinnamon Tarte Tatin

Apple & Cinnamon Tarte Tatin
  • blend
  • cook
  • mix
  • eat
  • PREP
    20 minutes


  • 2 sheets puff pastry, thawed
  • 6 apples (preferably Granny Smith)
  • 3 tablespoons water
  • ½ cup sugar
  • 1 tbs cinnamon
  • 3 tbs unsalted butter
  • 1 cup Rokeby Farms Natural Probiotic Yoghurt (for drizzling)


  1. 1. Peel and quarter the apples, using a spoon to remove the cores and lay at the bottom of a cake pan (23cm).
  2. Preheat oven to 190°C.
  3. In a saucepan over medium heat, add the water, cinnamon and sugar and simmer and stir for 3-5 minutes to help melt any lumps. Add the butter, stirring constantly until the caramel turns a dark brown colour.
  4. Once the caramel is ready, pour over the top of your apples.
  5. Press the puff pastry together, and cut the edges off to create a round circle. Lay the circle of puff pastry on top and tuck the puff pastry down the sides of the pan.
  6. Bake for 30 minutes or until the pastry is golden brown and firm. Cool for 45 minutes and then turn upside down onto a plate.
  7. Slice and serve with generous drizzle of our probiotic yoghurt. Enjoy!

Watch how to make it…