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Apple Tarte Tatin

Caramelised apples baked beneath a crisp puff-pastry lid, then turned out for a classic French upside-down tart.

By Gary Burfield-Wallis First published Updated
Caramelised apple tarte Tatin topped with ice cream.

At a glance

Recipe summary

Prep
25 min
Cook
40 min
Rest
10 min
Total
1 hr 15 min
Serves
Serves 6–8
Skill
Moderate

Tarte Tatin is built in the pan from the caramel upwards. Once baked, the pastry becomes the base and the glossy apples form the top.

Apple slices arranged in caramel in a skillet for tarte Tatin.

What you need

Ingredients

Metric US Ingredient
6 medium 6 medium firm tart apples Such as Granny Smith; peeled, cored and quartered.
200 g 1 cup granulated sugar
115 g 4 oz / ½ cup unsalted butter Cubed.
1 sheet 1 sheet ready-rolled puff pastry Large enough to cover a 24 cm / 9½-inch pan.
½ lemon ½ lemon lemon juice
2.5 ml ½ tsp ground cinnamon or vanilla extract Optional.

How to make it

Method

  1. Heat the oven to 190°C / 170°C fan / 375°F. Toss the apple quarters with the lemon juice.
  2. Put the 200 g sugar in a 24 cm / 9½-inch ovenproof frying pan over medium heat. Let it melt without stirring until amber, swirling the pan when needed.
  3. Carefully add the 115 g butter and stir until combined. The caramel may foam, so keep your hands clear of the pan.
  4. Pack the apple quarters tightly into the caramel, rounded side down. Cook for 8 to 10 minutes, turning once if needed, until they begin to soften. Add the optional cinnamon or vanilla.
  5. Roll or trim the pastry into a circle slightly larger than the pan. Lay it over the apples and tuck the edge down inside the pan.
  6. Bake for 25 to 30 minutes until the pastry is deeply golden and puffed.
  7. Rest for 10 minutes, then place a large serving plate over the pan and invert in one confident movement. Serve warm.

Useful notes

Equipment

  • 24 cm / 9½-inch ovenproof frying pan
  • Peeler and small knife
  • Rolling pin if needed
  • Large serving plate
  • Oven gloves

Substitutions

  • Use firm pears instead of apples.
  • Use homemade puff pastry where available.
  • Serve with crème fraîche, whipped cream or vanilla ice cream.

Allergen notes

  • Contains wheat and milk when made with standard puff pastry and butter.
  • Some shop-bought pastry may contain additional allergens; check the label.

Storage

Refrigerate leftovers for up to 2 days. Reheat in a moderate oven until hot; the pastry will soften in the fridge but will crisp better in the oven than in a microwave.

Tips

  • Use a pan with an ovenproof handle and remember it will remain extremely hot.
  • Pack the fruit tightly because it shrinks as it cooks.
  • Do not leave the tart too long before turning it out or the caramel may set in the pan.