Tarte Tatin

Our next challenge is “Tarte Tatin”, a traditional apple tarte in France. There are tons of recipes and movies on the web, not only in English but also in French, of course!! Here is an American one:

When I read foreign recipes, honestly, converting the quantity of each ingredient is a little annoying challenging. Oz, lb, inch, Fahrenheit, etc. I don’t think they are familiar to many Japanese, either. We use “g”, “cm”, “C” instead. Even the quantity of “one cup” differs depend on countries:

1cup = (UK)285ml (US)236.59ml (Aus)250ml (JPN) 200ml

Anyway, here is my best recipe of “ The filling of Tart Tatin”.


☆40g butter, 30cc water, 100g sugar, and 3 middle size apples (about 200g each)

  1. Cut apples into eight. If you prefer smooth texture, peel apples.
  2. Combine sugar and water in a 25cm skillet. Bring mixture to a boil. Add butter and remove from heat.
  3. Place apples in the skillet decoratively.
  4. Place the skillet over medium-high heat and cook until sugar dissolves and begins to caramelize. Reduce heat and continue to cook until apples soften and caramel begins to brown about 20 minutes in total. Remove from the heat.

Voila! You can use these caramel apples for cupcakes, pie or eat with vanilla ice cream. Be careful not to eat too much, they’re obviously high-cal.

Edit on Feb 25: You can reduce butter to 30 g.