Tarte tatin recipe
Filled with buttery, caramelised apples, this upside-down tart is a winner every time. To make it, you'll need to use eating apples (like Cox, Granny Smith or Golden Delicious), which hold their shape better than cooking apples.
Once you've prepared the caramel and added the apples, you can store the filling in the fridge for a few hours until you're ready to bake. Not a confident pastry chef? No problem – our recipe uses shop-bought puff pastry, so it's nice and easy.
Serve warm from the oven, with a dollop of crème fraîche on the side. Heaven!
Things to note:
You will need to use an oven-proof pan or skillet for this recipe. The diameter of the pan's base should be about 25 cm (10 in).
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 300 g caster sugar
- 150 g unsalted butter
- 15 Cox apples
- 400 g puff pastry
- 10.6 oz caster sugar
- 5.3 oz unsalted butter
- 15 Cox apples
- 14.1 oz puff pastry
- 10.6 oz caster sugar
- 5.3 oz unsalted butter
- 15 Cox apples
- 14.1 oz puff pastry
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 8
Step-by-step
- Pre-heat the oven to 200°C/180°C fan/400°F/gas mark 6. Peel the apples, cut them in half and remove the core and seeds. Put to one side.
- Preheat the oven-proof pan over a medium heat. Add the sugar, and stir slowly until it has melted. As it melts, the sugar will caramelise and turn brown and gooey.
- Turn off the heat. Add the butter and stir until smooth.
- Put the apples into the pan with the cooked sugar mixture, placing them in a circle, working from the outside in. Make sure you pack in as many as you can; this way, they'll hold together even if they shrink during cooking.
- Place the puff pastry on top, and gently press it down. Put the pan in the pre-heated oven and bake for about 25-30 minutes. When done, the pastry will be golden brown.
- Remove the pan from the oven and let it sit for 10 minutes. When cool, place a large plate over the pan and flip it over to release the tart (be sure to protect your hands with a towel when doing so, in case any hot caramel escapes). Before serving, rearrange any pieces of apple that may have moved around.
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