Apple tarte Tatin
Tarte Tatin is an upside-down apple tart with caramel and puff pastry. Part-cook apples in caramel butter, cover with pastry and bake, then invert while the caramel is still fluid.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Prepare apples and pastry
Choose firm apples, peel, core and quarter. Roll cold pastry on the flour into a circle slightly wider than a 24 cm tin. Prick in several places and refrigerate.
Make the caramel
Melt sugar over medium heat in a heavy ovenproof frying pan until amber, without black patches. Remove from heat and carefully stir in butter; the hot mixture may bubble.
Arrange the apples
Pack apple quarters tightly, rounded-side down, filling gaps. Cook gently for 12–15 minutes to soften slightly and combine their released juices with the caramel.
Cover with pastry
Heat the oven to 190 °C. Remove pan from heat for 5 minutes. Cover with cold pastry and carefully tuck edges around the apples without touching hot caramel with your hands.
Bake the tart
Bake for 35–45 minutes until evenly golden. Loosely cover with foil if browning too quickly. Rest for 10–15 minutes so juices thicken a little but caramel does not set hard.
Invert carefully
Loosen the edge with a knife if needed. Cover with a large rimmed platter and invert confidently using oven gloves. Carefully lift off the pan. Ice cream, cream and mint are not included.
Little hint
Use cookware suitable for both hob and oven, or transfer caramel and apples to a solid ovenproof dish before baking. Beware of hot liquid syrup when inverting.
Frequently asked questions
What should I watch out for when cooking?
Use cookware suitable for both hob and oven, or transfer caramel and apples to a solid ovenproof dish before baking. Beware of hot liquid syrup when inverting.
How should I prepare the ingredients?
Choose firm apples, peel, core and quarter. Roll cold pastry on the flour into a circle slightly wider than a 24 cm tin. Prick in several places and refrigerate.
