Tarte Tatin with Clotted Cream

Mike Robinson's recipe provides all the hints you need to make sure your French tarte tatin has plenty of va-va-voom
By Mike Robinson
Tarte Tatin with Clotted Cream
  • Rating:
  • Serves: 8
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 250 g caster sugar
  • 25 g butter, diced
  • 8 eating apples
  • 250 g puff pastry
  • clotted cream, to serve

Tips and Suggestions

For an extra French accent, douse the tarte with a small ladle of flaming calvados after you have removed it from the oven.


1. Preheat the oven to 220C/gas 7.

2. Place the pan in which you're going to cook the tart over a medium heat and pour in enough sugar to cover the bottom to a depth of 3mm or so. Leave this to gently melt and start to turn to caramel. Once the sugar starts to melt, add the diced butter and stir in.

3. Meanwhile, peel and core the apples and cut them in half. Roll out the pastry to circle 5mm thick and about 28cm in diameter - it should be about 3cm bigger than the skillet.

4. Return to the caramel: turn up the heat and watch it very carefully. When the caramel goes very dark and starts to produce yellow/ brown bubbles and smoke (that is, it is just beginning to burn), quickly add the apples to the pan rounded side down and take the pan off the heat for a minute. The action of putting the cold apples in the caramel will stop the caramel burning.

5. Put the pan back over a fairly high heat and cook the apples for 5 minutes. Remove the pan from the heat, lay the pastry disc on top and tuck in the edges. Using a pointed knife or skewer, poke a few holes in the pastry to allow the steam out.

6. Transfer the pan to the oven and bake for 20 minutes or until the pastry is cooked and golden.

7. Take the pan out of the oven, and give it a little shake. If there is too much caramel, pour some off, remembering that it will be extremely hot, so be careful not to burn yourself.

8. Carefully cover the pan with a large serving plate and rapidly turn it over - again being sure not to burn yourself on the melted sugar. You should have a gorgeous, golden and caramelly tarte tatin - cut into slices and serve with the clotted cream.

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