roaster with hexagon-structur Tarte Tatin




30 min.

baking time

40 min.
  • Peel the apples. Halve and remove the cores so that the apple halves remain intact.
  • Melt the butter in a HEXAGON frying pan on the stovetop. Add the fine sugar crystals and turn down the stovetop until the sugar has caramelized.
  • Arrange the apple halves in a circle on the base of the dish with one or two in the middle.
  • Press down with a spatula so that the apples cook in the caramel. The apples should not turn black but remain golden brown.
  • Sprinkle the apples with vanilla sugar and cinnamon. Remove the dish from the oven, cover with the apples with the rolled out puff pastry sheets, pressing the edges down firmly.
  • Bake at medium heat in the oven for 35-40 minutes.
  • Eat while it is still warm.

8 ripe Golden Delicious apples

1 sheet of puff pastry (homemade or shop bought)

2 packs of vanilla sugar, some cinnamon

100 g butter

100 g sugar crystals (fine)