How to Make the Avallen Tarte Tatin

How to Make the Avallen Tarte Tatin
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Avallen Tarte Tatin
Yield: 1 x 20 cm tart

Avallen Tarte Tatin

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Tart Tatin is such a rustic yet elegant dessert. It is also easy to prepare ahead, resting on the counter as an impressive and tantalizing prelude to after dinner deliciousness.


  • 6-7 medium sized Granny Smith, Fuji or Delicious apples
  • 1 cup or 200g granulated sugar
  • 1/2 cup or 130g cold, cubed French butter
  • 1/2 cup or 60ml Avallen Calvados
  • 1/2 cup or 60ml water
  • 250g cold puff pastry, rolled in to a 23cm round


  1. Cut the apples in half and use a melon baller to remove the seeds. Keep the skins on the apples if you wish, they are delicious.
  2. Place a heavy bottom saucepan on medium heat.
  3. Add the butter, water and sugar and slowly cook to a dark golden caramel.
  4. Remove the pan from the heat and add the Avallen slowly and gently swirl to combine.
  5. Use a slotted spoon to remove apples from the caramel to a 23cm wide by 5cm deep oven proof pan (cast iron is lovely to use) and place in a ring.
  6. Make sure that the apples are tightly packed together, in a single flat layer.
  7. Pour the remaining caramel from the saucepan over the apples 2/3 of the way up the cast iron pan.
  8. Place the cold pastry round on top of the apples, using a spoon to tuck the sides of the disc around the apples.
  9. Prick the pastry with a fork 8-10 times and bake in a pre-heated 180°C
    oven for 50-60 minutes or until the pastry is a dark, golden brown tone.
  10. Remove from the oven and allow the tart to rest in the pan for 20-30 minutes on a cooling rack.
  11. Place a larger serving plate over the pan and carefully invert onto the platter.
  12. Gently lift off the pan and enjoy the beauty!

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