Tarte Tatin

with mascarpone cream and raw marinated apple

Tarte Tatin

30 minutes


  • 6 apples (I used Belle de Boskop for the recipe)
  • 1 dl sugar
  • 20 g butter
  • Approx. 300 g sweet tart dough*
  • 1 fresh and firm apple (possibly royal gala) for raw marinated
  • 1 lemon
  • 1 tbsp icing sugar
  • 200 g mascarpone
  • 1 dl whipping cream

Sweet tart dough (for 2 pies)

  • 1 egg
  • 100 g sugar
  • 300 g wheat flour
  • 200 g butter in cubes


  • Add sugar to the pan and switch on medium heat (6 out of 9 on induction)
  • Peel the apples and remove the core
  • When the sugar has melted and caramelised, add the butter and stir the mixture until homogeneous
  • Turn down the heat (3 out of 9 on induction) and place the apples in an even layer, preferably in a round fan/spiral.
  • Roll out the pie dough to a thickness of approx. 5-7 mm and place it on top of the apples to form a lid.
  • Bake the tart in a preheated oven at 200 degrees for 20-25 minutes.
  • When the tart is in the oven, gently mix the mascarpone, whipping cream, icing sugar and lemon zest into a homogeneous and creamy mixture.
  • Slice the apple thinly on a mandolin and toss the slices with the lemon juice.
  • Remove the tart and let it stand for a few minutes before turning it out onto a large plate or chopping board. Watch out for any excess caramel.
  • Cut the tart into appropriate pieces and serve with a spoonful of mascarpone cream covered with slices of raw marinated apple.

Sweet tart dough

  • Mix all ingredients into a homogeneous mass and divide into two lumps.
  • Wrap each lump tightly or place in freezer bags and press out the air.
  • The dough can be frozen.

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