Mini apple tarte tatin with cinnamon crème

For a delicious belly-warming treat this winter, try this French classic: Siúcra’s mini apple tarte tatin served with a dollop of cinnamon crème. The individual servings are perfect if you’re hosting a party or afternoon tea.

Makes 12


200g Siúcra Golden Granulated Sugar

60ml water

60g butter, cubed

4 large apples, peeled, cored, and sliced

1 x 375g roll of frozen puff pastry, thawed

For the cinnamon crème:

220g crème frâiche

1 tsp vanilla extract

50g Siúcra Icing Sugar

1/2 tsp cinnamon


Preheat the oven to 190C/170C fan/gas mark 5. Whisk the Siúcra Golden Granulated Sugar and water in a small saucepan over a medium heat until the sugar dissolves. Once it has dissolved, stop stirring the mixture and leave it to cook for 10-12 minutes until it is a deep amber colour.

Carefully divide the mixture among the cups of a standard 12-cup muffin tin. Divide the butter among the cups. Add a few apple slices to each cup.

Roll out the pastry and use a biscuit cutter to stamp out 12 rounds that are slightly larger than each muffin cup.

Place the pastry circles over each cup, tucking them around the apples. Bake for 30-35 minutes until the pastry has puffed.

Meanwhile, beat all of the ingredients for the cinnamon crème until soft and fluffy. Refrigerate until needed.

When the pastries are done, use a spoon or palette knife to turn them out immediately onto serving plates. Serve the tartes warm with the cinnamon crème.

For more information on Siúcra products and recipes visit



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