Walnut tarte Tatin

The marriage of caramel and walnut was made in heaven. In this rustic dessert, the oiliness and crunch of roasted walnuts complement the soft baked apple. During baking, the walnuts take on the flavour of the caramel sauce, effectively becoming praline on top of the apple. This version is particularly popular in autumn and winter when we crave cosy flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Ovenproof frying pan
  • Knife
  • Plate

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Nuts

Instructions

1

Peel, core, and quarter the apples.

Tip: Tart apples balance the sugary-nutty sweetness better.
2

Melt the butter in the pan, sprinkle in the sugar, and make a light caramel.

Tip: Don't let it get too dark, as it will brown further in the oven.
3

Toss the apples in the caramel, let simmer for 1-2 minutes, then drizzle with lemon juice.

Tip: This pre-cooks the apple slightly and flavours the sauce.
4

Arrange the apples nicely, and fill the gaps with roughly chopped walnuts.

Tip: The walnuts fill the spaces, making the tart more stable when inverted.
5

Cover with the puff pastry, tucking in the edges. Prick with a fork.

Tip: Puff pastry rises from the heat (steam between layers), don't press it down too much.
6

Bake at 200°C for 25-30 minutes. Rest, then invert.

Tip: Most delicious when warm, with vanilla ice cream.

Recipe FAQ

Won't the walnuts burn?
Since they bake under the pastry in the moisture of the apple and caramel, they tend to steam-caramelise rather than burn.
What pastry should I use?
Shop-bought puff pastry is a perfect quick solution, but buttery shortcrust pastry is also excellent.

Ingredients

  • 6 pcs Apples (Granny Smith or Jonathan)
  • 100 g Walnut kernels
  • 100 g Butter
  • 150 g Granulated sugar
  • 1 pack Puff pastry (chilled)
  • 1 tbsp Lemon juice