Tarte Tatin with Bavarian Cream

5 from 9 votes
Prep Time 30 minutes
Cook Time 55 minutes
Rest Time 2 hours 30 minutes
Total Time 3 hours 55 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 242 kcal


Dough of the tart:

  • 230 g Flour
  • Salt
  • 150 g Butter
  • 1 tbsp Sugar
  • 4 tbsp Milk
  • 1 Pc. Egg
  • Flour

Topping of the tart:

  • 1 kg Apples
  • 150 g Sugar
  • 90 g Butter
  • Cinnamon powder

Bavarian cream:

  • 2 leaf Gelatin white
  • 300 g Cream
  • 3 Pc. Egg yolk
  • 50 g Powdered sugar
  • 2 Pc. Vanilla pods (pulp only)
  • 1 tbsp Kirsch


Tarte Tatin:

  • For the dough, mix the flour with a pinch of salt, mix the butter and sugar in a bowl with a wooden spoon.
  • Gradually sprinkle the flour over it and stir in with a wooden spoon.
  • Finally, briefly shape the dough into a ball with your hands without too much pressure, wrap in cling film and place in the refrigerator for 2 hours.
  • In the meantime, preheat the oven to 200 °. For the topping, wash, peel and quarter the apples, remove the core and cut the quarters in half crosswise.
  • Put 6 tablespoons of sugar in a saucepan and let melt over medium heat. Add 50 g butter and caramelize while stirring until golden yellow.
  • Spread the caramel quickly on the bottom of the pan. Spread the apples close together in the pan.
  • Mix the rest of the sugar with 3 pinches of cinnamon and pour over it, spread the rest of the butter on top in small flakes.
  • Cook the apples in the oven for approx. 35 minutes. Take the apples out of the oven and let them cool in the tin.
  • Roll out the dough on a lightly floured work surface. Place on the apples and gently press the edge into the mold. Then bake in the oven for 15-20 minutes.

Bavarian cream:

  • Soak the gelatine in cold water. In a tall mixing beaker, whip the cream until it is half stiff.
  • Put the egg yolks with the powdered sugar and the vanilla pulp in a bowl and whisk with a whisk to a light, foamy mixture.
  • Heat the kirsch in a small saucepan and remove it from the heat.
  • Squeeze out the gelatine well, dissolve it in the kirsch while stirring and stir in the egg yolk mixture.
  • Carefully fold in the whipped cream with a whisk.
  • Fill the cream into portion molds (120 ml each) and leave to set in the refrigerator for about 2 hours.


Serving: 100gCalories: 242kcalCarbohydrates: 25.7gProtein: 2.6gFat: 14g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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