Inspired from a recent trip to Lyon I created what is now my favourite dessert of all time :). The addition of praline contrasts the sweetness of the apples poached in caramel while creating an almost baklava taste with the puff pastry base, a real crowd pleasing dessert.

Health: The main ingredient of praline is almonds; The health benefits of almonds include lowering blood sugar levels, reducing blood pressure and lowering cholesterol levels

Preparation time: 3 hours  Total Cooking Time: 1 hour   Serves: 5-6   Dish Seasonality: Autumn/Winter

Ingredients (Shopping List)

For the Praline

  • 200g Blanched almonds
  • A few drops of vanilla extract
  • 1 Tbsp. Water
  • 200g granulated sugar

For the Tart

  • 350g of puff pastry, approx. 3mm in thickness
  • Approx. 8 golden delicious apples
  • 225g of unsalted butter
  • 200g of caster sugar
  • Approx. 5 tablespoons of crushed praline


Tips and Tricks: As this recipe consists of very little ingredients, those ingredients that you do use need to be of the upmost in flavour and quality.



  1. To begin making the praline, toast 200g blanched almonds over a low heat until golden brown but not burnt.
  2. To a pan add 200g of granulated sugar along with 1 tbsp. of water, place over a brisk heat until the sugar has melted and begins to bubble, add a few drops of vanilla extract.
  3. Continue cooking the syrup over a high heat until it has reached a brown caramel, turn off the heat and add the toasted almonds. Stir the mixture constantly for 1 minute, pour onto a greased baking sheet and allow to cool completely. Pound in a pestle and mortar as and when required.
  4. To make the Tart Tatin mix 200g of caster sugar with 225 g of unsalted butter. Smear this mixture over the bottom and sides of a Tarte Tatin pan or a 23cm sandwhich tin.
  5. Peel and core approx. 8 golden delicious apples and cut them into quarters. Trim the pointed ends off the pieces of apple, then arrange them in a concentric circles in the tin, adding the trimmed off corners to fill in the gaps.
  6.  When the apples are neatly packed in place, cook over a medium/high heat until the butter and sugar form a golden caramel.
  7. The mixture will rise as it boils and coat the apples; remove the tin from the heat then sprinkle over approx. 4 Tbsp. of crushed praline, leave to cool completly.
  8. Cover the apples with the puff pastry, tucking it inside the edge of the tin so the fruit is contained. Bake in a pre-heated oven at 180°C Fan (200°C Conventional) for 20-30 minutes or until the puff pastry is golden brown.
  9. Remove the tart from the oven and allow 5 minutes for it to cool; Place serving dishes both on top and underneath the tin  and turn the tart upside down.
  10. Remove the tin and serve warm with Crème Fraiche or Hay ice-cream.

Tips and Tricks:  When making your praline, make sure to take the caramel to brown and not golden, this evokes a nutty almost bitter note to contrast the sweetness of the tart. It is important to only serve this tart warm as when it is hot all the caramel runs off.

Rate it 🙂
[Total: 0    Average: 0/5]
Overall Rating