Tarte tatin

Ingredients

• 200 gcane sugar
• 100 gbutter
• 6 largeapples
• 1 roll (270 g)fresh puff pastry

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Prepare the apples

   Peel the apples, cut them in half and remove the cores with a melon baller.

3. 3

   Arrange the fruit

   Scatter the butter, cut into small cubes, over the base of an ovenproof dish or pan. Sprinkle the sugar over the butter, then arrange the apples with their rounded sides facing down against the dish.

4. 4

   Caramelise the sugar

   Place the dish or pan on the hob and cook for about 5–7 minutes, until the sugar turns brown and caramelises.

5. 5

   Cover with pastry

   Meanwhile, roll the puff pastry to the size of the tart tin and prick it evenly with a fork. Drape it over the apples and tuck the edges slightly inside the tin.

6. 6

   Bake the tart

   Bake the tart in the middle of the oven for about 30–35 minutes, until cooked through. Remove it from the oven and leave it to stand for 5 minutes.

7. 7

   Turn out carefully

   Place a large plate over the dish and turn them over together, taking care around the hot caramel. Let the tart slide onto the plate.

8. 8

   Serve warm

   Serve warm with a dollop of whipped cream and/or a scoop of vanilla ice cream.

What is tarte tatin?

Tarte tatin is a French upside-down tart, traditionally made by cooking fruit with sugar and butter beneath pastry, then turning it out to serve. Its name is associated with the Tatin sisters, who popularised the dessert in France.

This version keeps the ingredient list simple: apples, caramel, butter and ready-made puff pastry. The apples soften in the caramel while the pastry bakes into a crisp lid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 4g protein, 81g carbs, 25g fat.

The apples and sugar provide most of the carbohydrates, while the butter and puff pastry contribute much of the fat. The pastry adds a little protein, but this is mainly a fruit-and-pastry dessert; serve a moderate slice with plain yoghurt or fresh fruit if you want a more balanced plate.

Choosing the apples

Apple size: use six large apples, as specified, and halve them so they sit neatly in the dish. Apples that keep their shape during cooking make it easier to turn out a tidy tart.

Even halves: cut the fruit as evenly as you can so the pieces cook at a similar rate. Removing the cores with a melon baller leaves rounded halves that fit together well.

Making the caramel

Butter and sugar: scatter the butter in small cubes, then distribute the sugar over it before adding the apples. This lets the sugar melt and brown in the pan beneath the fruit.

Colour cue: cook over the hob for 5–7 minutes, watching for the sugar to turn brown. Caramel is very hot, so take care when handling the pan and when turning out the tart.

Getting the pastry right

Pastry size: roll the sheet to match the tart tin so it covers the apples without leaving large gaps. Pricking it evenly with a fork gives steam a way to escape as it bakes.

Tucked edges: lay the pastry over the fruit and push the edges slightly inside the tin. This helps keep the apples enclosed while the tart cooks.

Checking the bake

Oven timing: bake in the middle of a 200°C oven for about 30–35 minutes. The pastry should be cooked through before you take the tart out.

Resting time: leave the tart for 5 minutes after baking, as directed, before turning it out. The caramel remains hot, so use a large plate and handle the dish carefully.

Serving the tart

Serve the tart warm, when the pastry is crisp and the caramel is still soft. The recipe suggests whipped cream, vanilla ice cream, or both alongside it.

Cut with a sharp knife and lift each portion carefully to keep the apple topping in place. A simple serving is also good if you want the caramel and fruit to take centre stage.

Recipe notes & tips

• Choose a pan or dish that can go safely on both the hob and in the oven.
• Arrange the apple halves closely so they support one another beneath the pastry.
• Keep an eye on the sugar as it caramelises, since it can darken quickly.
• Prick the pastry evenly before draping it over the fruit.
• Use oven gloves and take care when turning the hot tart onto a plate.

Variations

• Pear version: replace the apples with firm pear halves.
• Spiced apples: add a little ground cinnamon to the sugar before cooking.
• Citrus note: add finely grated lemon zest to the apples for a brighter flavour.
• Creamy serving: serve each warm slice with whipped cream.
• Ice-cream serving: pair the tart with a scoop of vanilla ice cream.

Common mistakes to avoid

• Uneven apple halves: cut them to similar sizes so they cook at roughly the same rate.
• Pale caramel: give the sugar the full 5–7 minutes on the hob, watching for it to brown.
• Loose pastry cover: roll the pastry to the size of the tin and tuck its edges slightly inside.
• Underbaked pastry: check that it is cooked through after 30–35 minutes in the oven.
• Rushing the turn-out: leave the tart to stand for 5 minutes and use a large plate, remembering the caramel is hot.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in a low oven until warm; the pastry may soften as it stands.

Frequently asked questions