Sylvain Moretto's Mini Apple Tart Tatins

Chef Sylvain Moretto from luxury hotel barge, Enchanté, lends us his popular recipe for mini apple tart tatins – a twist on a French culinary classic. 

Tart Tatin - a popular dish aboard our French luxury barge cruises


You will need…

  • 8 individuals tart moulds
  • Round pastry cutter the same size as the moulds
  • Rolling pin
  • Metal baking tray
  • Whisk

For the Pastry

You will need…

  •  150g plain flour
  • 75g softened butter
  • 30g granular white sugar
  • 1sp water
  • 1 egg yolk

To Prepare the Pastry

1. By hand or using a KitchenAid, mix the butter and sugar

2. Add flour and combine

3. Add the egg yolk, then water, and mix

4. When dough is smooth and malleable, gently flatten, wrap in clingwrap

5. Put in fridge while you prepare the apples

Apples are the classic twist on Chef Sylvain Moretto's tart tatin recipe

For the Caramel Apples

You will need…

  • 6 golden apples
  • 200g butter
  • 200g white granulated sugar

To prepare the Caramel Apples

1. Preheat oven 200°C/400°F

2. Peel, cut in half and core, then quarter the apples

3. Cube all the butter

4. Put butter in a large pan, pour all the sugar on top and heat

5. Once it starts to caramelize, whisk continuously

6. Be careful, caramel can burn quickly. If you need to stop the heat quickly, place the pan into a basin of cold water for 30 seconds (no longer otherwise it will harden)

7. Divide the caramel mixture equally into 8 tart moulds

8. Place 3 apple quarters into each mould, on top of the caramel

9. Wrap aluminium foil around each individual tart and place on baking tray

10. Bake for 20 minutes in the oven

11. Take out tray and put on one side to cool slightly

12. Take the pastry and roll out to 4-5mm thick and cut out 8 circles the same size as the tart moulds

13. Take off the aluminium covers from each mould and tip out the juice and discard

14. Place a pastry circle on top of each mould

15. Bake for another 20 minutes

16. Take out tray and turn each mould upside down onto serving plates

17. Serve warm, with vanilla ice-cream or double cream with cinnamon.

Chef Sylvain Moretto, chef on luxury hotel barge Finesse


Try Chef Sylvain’s mini apple tart tatins recipe at home, and let us know what you think! This tasty recipe is an example of the fine cuisine you can experience aboard one of our luxury barge cruises.

For travel inspiration, order one of our glossy brochures, or to speak to one of our Cruise Specialists about your future barge holiday plans, click here >

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