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Apple tarte tatin

Apple tarte tatin

Total Time
1 hr
20 min
35 min
Cosy up with caramel-glazed apples encased in golden pastry for a warming dessert on chilly nights. Top with a dollop of vanilla yoghurt for the ultimate treat.


Red apple, peeled

3 medium, cored, cut into 8 wedges each

Reduced fat oil spread

30 g

Brown sugar

2 tbs

Reduced-fat puff pastry

140 g, (buy 170g)

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Place apples and 1 tablespoon water in a large frying pan over low heat. Cover and simmer, swirling pan occasionally, for 10 minutes or until apples are just tender.
  2. Drain excess liquid from pan. Dot oil spread over apples and sprinkle with brown sugar. Swirl pan and increase heat to medium. Cook for 5 minutes or until apples are coated in caramelised sugar. Lightly spray a 20 cm round pie dish with oil and arrange apples over base.
  3. Cut pastry into a circle large enough to cover top of pie dish, discarding trimmings. Place pastry circle over apples, tucking edges inside dish. Make a small cut in the top to release any steam when baking.
  4. Place dish on a baking tray and bake for 20 minutes or until pastry is puffed and golden brown. Stand for 5 minutes, then carefully invert tart onto a serving plate. Serve with yoghurt.


TIP: For a hint of spice, sprinkle a pinch of ground cinnamon over apples with the brown sugar in step 2.