Classic Tarte tatin

Rustle up this lovely French upside-down dessert to finish an autumn dinner in style
Classic Tarte tatin
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 4-6 apples, such as red devils
  • 100 g granulated sugar
  • 60 g salted butter, cubed and at room temperature
  • 1 block puff pastry
  • creme fraiche, to serve


1. Preheat oven to 190C/170C fan/gas 5. Peel, quarter and core apples and cut into fat slices.

2. Pour the sugar into a pan and add in a little cold water. Mix the sugar and water by gently swirling the mixture, never stir. Next add in room temperature cubed butter. Swirling the butter in to melt. Add the apple slices to the pan, cooking gently in the caramel until it reduces and the apples are slightly softened.

3. Take the apple slices out, and then cook the caramel gently until reduced down. Put the apples back in the pan, laying them in concentric circles.

4. Roll out the puff pastry to a size matching your pan, lay it over the pan and trim any excess from the edges. With a knife, make some light cross hatches across the top of the pastry.

5. Put in the oven for 12-15 minutes, or until the pastry is puffed up. Remove from the oven and turn out onto a wide flat plate. Serve with a dollop of crème fraiche

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