Apple tarte Tatin

Ingredients

• 220 gplain flour
• 150 gcold butter, cut into pieces
• 1 pinchsalt
• 1egg
• 3–4apples, peeled and cut into thin wedges (depending on size and taste)
• 75 gsugar
• Replace the egg with 15–30 ml (1–2 tbsp)plant-based milk, and the butter with a vegan alternative

Instructions

1. 1

   Make the pastry

   Put the flour, egg and salt in a bowl, add the butter in pieces and work everything into a dough. Wrap it in cling film and chill for 30 minutes.

2. 2

   Prepare the apples

   Peel the apples, cut them into thin wedges and set them aside.

3. 3

   Heat the oven

   Preheat the oven to 160°C fan or 180°C conventional.

4. 4

   Caramelise the sugar

   Use a hob-safe tart tin or a 28–30 cm frying pan. Add the sugar and let it caramelise over medium heat.

5. 5

   Arrange the apples

   Straight away, distribute the apple wedges evenly over the caramel, arranging them in a fan or overlapping tile pattern.

6. 6

   Cover and bake

   Roll the pastry into a round on a floured surface and lay it over the apples. Gently press it down at the edges and bake for about 40 minutes.

7. 7

   Turn out the tart

   Carefully invert the tart onto a large plate and, if you like, serve it straight away while warm. Ice cream or vanilla sauce goes well with it.

What is apple tarte Tatin?

Tarte Tatin is a French upside-down tart, traditionally made by cooking fruit in caramel beneath pastry and turning it out to serve. The apples soften and take on the caramel while the pastry bakes into a crisp cover.

This version uses a simple butter shortcrust and arranges the apple wedges in overlapping layers, so the fruit forms the top once the tart is inverted.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 3g protein, 25g carbs, 11g fat.

The pastry supplies much of the carbohydrates from flour and much of the fat from butter, while the apples and sugar contribute most of the remaining carbohydrates. The egg adds some protein, though the pastry and fruit provide relatively little overall; serve a slice with plain yoghurt or a modest amount of vanilla sauce for a more rounded plate.

Choosing the apples

Apple choice: Use apples that hold their shape reasonably well when baked, with a sweet-tart flavour if available. The recipe allows 3–4 apples, depending on their size and your taste.

Even wedges: Cut the apples into thin, similar-sized wedges so they fit neatly in the pan and cook at a similar rate.

Getting the pastry right

Cold butter: Keeping the butter cold and in pieces helps make a short, tender pastry rather than a soft, greasy dough. Work it with the flour, egg and salt just until the mixture comes together.

Chilling: The 30-minute rest firms the dough and makes it easier to roll. Roll it on a floured surface into a round large enough to cover the apples.

Working with caramel

Medium heat: Let the sugar melt and caramelise in the hob-safe tin or 28–30 cm frying pan. Keep an eye on it, as caramel can darken quickly once it starts melting.

Quick arrangement: Have the apple wedges ready before the sugar is caramelised. Arrange them straight away, since the caramel begins to set as it cools.

Baking and checking

Oven setting: Bake at 160°C fan or 180°C conventional for about 40 minutes. The pastry should be cooked through and lightly coloured.

Turning out: Take care when inverting the hot tart onto a large plate, and use a plate wide enough to catch the fruit and caramel. Serve warm for soft apples and crisp pastry.

What to serve alongside

Creamy contrast: Ice cream or vanilla sauce is suggested with the tart and pairs well with the warm apples and caramel.

Serving: Let the tart rest only briefly before turning it out, then cut into eight portions. A small spoonful of sauce or ice cream is enough to accompany each slice.

Recipe notes & tips

• Measure out the apples and cut them before starting the caramel so they are ready to arrange.
• Use a hob-safe tart tin or a 28–30 cm frying pan that can also go in the oven.
• Roll the pastry on a lightly floured surface to help prevent it sticking.
• Arrange the apple wedges tightly so the top looks even after the tart is turned out.
• Choose a large plate for inverting the tart and handle the hot pan carefully.

Variations

• Vegan version: Replace the egg with 15–30 ml (1–2 tbsp) plant-based milk and use a vegan butter alternative.
• Vanilla finish: Serve warm with vanilla sauce for a classic pairing.
• Ice-cream topping: Add a scoop of ice cream just before serving.
• Apple choice: Use a sweet-tart variety to give the caramelised fruit a sharper edge.
• Rustic arrangement: Overlap the wedges in a simple tiled pattern rather than making a fan.

Common mistakes to avoid

• Starting the caramel too early: Prepare the apple wedges first so you can arrange them as soon as the sugar is ready.
• Using a pan that cannot go in the oven: Choose an oven-safe, hob-safe tart tin or use a 28–30 cm frying pan.
• Overworking the pastry: Stop mixing once the dough comes together to keep it tender.
• Skipping the chill: Refrigerate the wrapped dough for 30 minutes so it is easier to roll.
• Turning out onto a small plate: Use a large plate to catch the apples and caramel safely.

How to store

Store leftover tart covered in the fridge and eat within 2–3 days. Reheat portions gently in the oven until warm; the pastry may soften during storage.

Frequently asked questions