Spiced apple tarte tatin with ginger beer caramel

Tarte tatin with a twist.
Tarte tatin with a twist. Photo: Katrina Meynink

This recipe makes about 1⅓ cups of caramel, which is more than you need for this dish. Leftovers will keep in an airtight container in the fridge for a week.


2 small granny smith apples, sliced 1cm thick

2 small pink lady apples, sliced 1cm thick

large sheet pre-rolled puff pastry, cut to a 23cm round

vanilla bean ice-cream to serve


100g butter

¾ cup ginger beer

5cm knob ginger, finely grated

30g brown sugar

1 tbsp cream

½ tsp ground cinnamon


1. Preheat oven to 190C.

2. To make the caramel, place the butter, ginger beer, ginger and sugar into a 20cm oven-safe nonstick frying pan and place over high heat. Bring to the boil and cook for one to two minutes or until thickened slightly. Remove from the heat and whisk in the cream and cinnamon.

3. Gently press the slices of apple into the caramel, overlapping the slices until you fill the frying pan. Top the apple with the pastry round and fold the edges under to tuck in the apples.

4. Place the pan on a baking tray and bake for 30 to 40 minutes, or until the pastry is puffed and golden. Remove from the oven and allow to stand for two to three minutes. Loosen the edges with a knife. Carefully turn the tart out onto a serving plate. Serve warm with vanilla bean ice-cream.

More tarte tatin recipes