Prep. Time: 15′    Cooking Time: 1h 10′     Serves 10


  • 1 sheet of fillo pastry
  • Some flour for rolling out the pastry
  • 7 tbsp sugar
  • 7 medium-size firm apples, cleaned and cut into quarters or sixths
  • A pinch of cinnamon
  • 60g cold butter, cut into pieces
  • 1 tbsp melted and cooled butter
  • For serving: yogurt, whipped cream, or ice cream


  1. Sprinkle a little flour on the surface and roll out the fillo pastry to make it thinner.
  2. Using a cutter or a 25-26 cm plate, cut a round disc from the fillo.
  3. Poke holes all around the pastry with a fork and place it on parchment paper.
  4. Freeze it while preparing the remaining ingredients, so it firms up.
  5. Preheat the oven to 160ºC in a fan-assisted setting.
  6. Use a 22 cm ovenproof skillet (make sure the pan’s handle is ovenproof too!)
  7. Gradually add your sugar to the skillet and, over medium to high heat, let it melt and become caramel-like. Each time the added sugar melts, add the next tbsp.
  8. When all the sugar has melted, remove it from the heat and immediately add the cold butter pieces.
  9. Arrange the apples with their round sides touching the skillet.
  10. Place the apples in a circular arrangement, one very close to the other, avoiding any gaps between them.
  11. Brush the apples with the tbsp of melted butter.
  12. Sprinkle over with a little cinnamon.
  13. Place the skillet with the caramelized apples in the oven on the middle rack and bake for about 15 minutes.
  14. Remove the apples from the oven and your pastry from the freezer.
  15. Carefully cover the skillet with the frozen pastry.
  16. Using a fork, tuck the edges into the sides of the skillet, ensuring the apples are well-covered.
  17. With the blade of a knife, poke holes all around the surface of the pastry.
  18. Put the tart back in the oven and bake for about 30 minutes until the pastry puffs up, becomes crispy, and takes on a nice golden hue.
  19. Let the tart rest for about 10 minutes and cool slightly.
  20. With a knife, detach the apple tart from the walls of the skillet.
  21. Invert it onto a plate (we want all that apple caramel sauce to drain onto the tart.)
  22. Cut the tarte tatin into pieces and serve it with vanilla ice cream, yogurt, or whipped cream as preferred.
  23. Enjoy!

Source: Argiro Barbarigou