Tart Pink Lady apples add an exciting twist to this classic French dessert. Cassia is a Chinese tree, whose bark tastes very similar to cinnamon. If you are unable to get hold of cassia, you can substitute ground cinnamon

To make the ice cream, warm the cream and milk in a saucepan, then add the cassia and leave to infuse for 2 hours prior to using
Bring the milk, cream and cassia to scalding point, whisk the egg yolks and sugar until pale and thick and then pour on the milk whilst whisking
Return to the pan and stir on a low heat until the mix has thickened
Strain into a bowl set over ice and stir to cool quickly. Taste the mix and if necessary return the infused cassia bark to the bowl to infuse further
Once completely, chilled churn in an ice cream machine. Transfer to a container and freeze
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
To make the sauce, make a caramel with the sugar by melting it in a pan and then heating it until it turns a dark golden colour, being careful not to burn the sugar
Carefully add the apple juice to the pan watching out for the caramel spitting
Bring to the boil and once the caramel has all re-melted, add the butter and cream. Keep the sauce on a high heat whisking constantly. Remove once the sauce has thickened slightly
To make the Tatin, line the bottom of a flared, heavy based sauté pan with the 100g of butter
Top with the 100g of caster sugar as well as the cassia
Arrange the apples on top of the sugar. Place the pan on a low heat and cook until the sugar and butter have turned into a rich golden caramel, cool completely
Heat the oven to 200°C/Gas mark 6
Roll out the puff pastry to 4mm thick and cut out a circle slightly bigger than the pan. Carefully place over the apples and tuck in the pastry all-round the edges
Bake until the pastry has started to colour, then turn the oven down to 190˚C/Gas mark 5 to finish cooking
The Tatin should take between 25-35 minutes. Remove from the oven and allow to cool slightly
To plate, turn out the Tatin and then serve with the sauce and ice cream separately
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Tarte Tatin

  • 100g of unsalted butter
  • 100g of caster sugar
  • 3 cassia sticks
  • 6 apples, peeled and cut into 3
  • 350g of puff pastry


  • 150g of caster sugar
  • 250ml of apple juice
  • 75g of butter
  • 75ml of double cream

Ice cream

  • 250ml of milk
  • 75ml of double cream
  • 15g of cassia, crushed
  • 2 egg yolks
  • 65g of caster sugar


  1. Ice cream maker

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Robert Thompson uses Pink Lady apples to create a sumptuously good apple tarte tatin, serving with an interesting cassia ice cream

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