Tatin cake is probably the most requested French recipe when it comes to sweets. It has a thousand versions and each one richer than the other, so when I decided to bring you this recipe it was clear that something had to change.

The dough of the tatin cake can be made by hand, or we can use a puff pastry dough or broken dough already prepared. But I have preferred to vary the dough and I think it will surprise you because it is crispy as if it were a millefeuille but in the easiest way you can imagine.

In addition we are going to accompany it with a salty caramel sauce that goes great to the ice cream with which we are going to serve it. Is your mouth watering? Well, we start now!


For apples

  • 5 or 6 apples, peeled, split in half and heartless. Apples should be Golden, Reineta or Granny Smith because they have an acidic point and hold up very well once baked
  • 200 g sugar
  • 75 g butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons of Grand Marnier or optional Brandy

For the base

  • 10 sheets of pasta filo
  • 100 g butter
  • 30 g honey
  • 60g maple syrup
  • 2 teaspoons pure vanilla extract
  • 80 g toasted and chopped almonds

For the salted caramel (better do it the day before)

  • 160 g sugar
  • 30 g unsalted butter
  • a pinch of maldon salt
  • 170 ml of liquid cream with at least 35% fat


In a melting pan the sugar over medium-low heat, so that it melts evenly, but without moving until at least half of the sugar melts and becomes caramel.

Once this happens, move and continue cooking until almost all the sugar is dissolved. Then add the butter, vanilla and liquor, move well and add the apples.

Heat the oven to 190 ºC with the rack in the middle of the oven and cook for about 15 minutes while preparing the dough.

Melt the butter, honey, vanilla and salt in a bowl.

Paint with the mixture a leaf of filo dough, then sprinkle with the chopped nuts. Place another layer of filo paste on the nuts and spread it with the butter mixture and sprinkle with more nuts. Repeat with all the leaves of filo pasta ending with a sheet of filo dough and butter mixture, but leaving the top without nuts.

Place on the pan or saucepan where we have the apples ready and fold the dough well covering the entire surface (if necessary cut with scissors the corners a little)

Bake for about 20 minutes until the filo dough is golden.

For the caramel, in a saucepan we put the sugar to cook. When it is well browned and dark in color, remove from the heat and very carefully add the salt and half of the cream. The mixture will begin to boil with many bubbles (be very careful because if it jumps we can burn a lot).

When has the mixture stopped bubbling, add the rest of the cream and butter, and put the pot back to fire. Cook for a couple of minutes until you caramel has thickened. Put in a pot and let cool out of the refrigerator.

When the cake is ready we take it out of the oven. We waited a few minutes and turned the Tatin Cake over on a plate to serve.

Tips and Tricks

  • You can replace the filo pasta with a prepared broken dough
  • As it is richer it is warm and accompanied with ice cream or a little semi-whipped cream
  • Replace the almedras with walnuts or hazelnuts.
  • Preparation time: 1 hour
  • Difficulty: easy
  • Servings: 10

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