Recipe: Tarte tatin

A melt-in-the-mouth dessert by Prague Sheraton's Executive Chef Staff

Written by Staff Published on 12.01.2011 15:11:46 (updated on 12.01.2011) Reading time: 1 minute presents a new monthly series of recipes provided by head chefs at Prague’s top restaurants. These recipes represent meals that the chefs would prepare for themselves at home.


Tarte Tatin – apple upside down cake

Brasserie Délice at Sheraton Hotel
Chef: Jan Pípal “Honestly, I don’t bake often at home, but as this melt-in-your-mouth desert is so easy to make I can´t resist making it on a regular basis. The upside-down tarte tatin can be made with any variety of apples, each type giving it a unique taste.” 



15min. for preparation & 25min. for cooking

Serves 8: 
8 green apples
150g caster sugar
70g butter, cubed
1 sheet of puff pastry
250g crčme fraîche
Fresh mint

First of all, peel the apples as neatly as possible, core, and cut into 8 pieces. Next, tip the sugar into a large pan and leave to caramelize on medium heat, add the butter and stir until melted. Carefully lay the apples in the pan, then cook in the sauce while occasionally stirring, until the apples start to soften. Pour and spread the apples and sauce into a tart pan and drape the pastry over the top. Remove the excess pastry and pierce with a fork a few times. Bake in a pre-heated oven to 180°C/356°F/gas 4 for 15 minutes, or until the pastry is crisp and golden brown. Remove from the oven and allow to cool for 10 minutes, then invert it carefully onto a serving dish. Serve the tart warm, with a spoonful of crčme fraîche and a fresh mint leaf. 


Dobrou chuť! 

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