Apple Tarte Tatin

Ingredients

• 100 g (4 oz)plain flour
• 50 g (2 oz)butter, in a block
• 25 g (1 oz)lard, in a block
• 60–75 ml (4–5 tbsp)cold water
• 175 g (6 oz)granulated sugar
• 90 ml (6 tbsp)water
• 900 g (2 lb)red dessert apples
• Zest and juice of 1 lemon, finely gratedlemon
• 75 g (3 oz)caster sugar
• To serve, amount to tastecream

Instructions

1. 1

   Chill the fats

   Begin with the pastry. Freeze the butter and lard until very cold.

2. 2

   Make the pastry

   Put the flour in a bowl and grate in the butter and lard. Use a knife to coat the fat with flour, then mix in 60–75 ml (4–5 tbsp) cold water until the dough comes together firmly.

3. 3

   Fold and chill

   Roll the pastry on a floured surface into a rectangle. Fold the top third down and the bottom third up over it, then turn the pastry 90 degrees and repeat the rolling and folding. Cover and chill for 20 minutes. Repeat the rolling, folding and chilling twice more, making four folds and turns in total.

4. 4

   Heat the oven

   Preheat the oven to 220°C (425°F/Gas 7).

5. 5

   Make the caramel

   Put the granulated sugar and 90 ml (6 tbsp) water in a stainless-steel pan. Stir over low heat until the sugar has dissolved and no grains remain. Remove the spoon, raise the heat and boil until the caramel is golden straw-coloured. Pour it straight into a deep, fixed-base 23 cm (9 in) sandwich tin. Do not let it darken too much, or it will taste bitter.

6. 6

   Arrange the apples

   Core and thinly slice the apples. Arrange a layer over the caramel in a circular pattern, beginning at the outside of the tin and working inwards. Toss the remaining apple slices with the lemon zest and juice, scatter them into the tin and press them down.

7. 7

   Cover with pastry

   Roll the pastry into a round slightly larger than the tin. Lay it over the apples and tuck the edges down around them. Cut a small cross in the pastry to let steam escape.

8. 8

   Bake the tart

   Bake for about 40 minutes, until the pastry is crisp and golden-brown and the apples are soft.

9. 9

   Reduce the syrup

   Before turning out the tart, pour the juices from the tin into a saucepan. Add the caster sugar and boil until syrupy.

10. 10

    Turn out and serve

    Turn the tarte Tatin onto a plate and spoon the syrup over the apples. Serve with cream.

What is apple tarte Tatin?

Tarte Tatin is a French upside-down tart, traditionally made by cooking fruit in caramel beneath pastry and turning the tart out to serve. This version layers red dessert apples over caramel and tops them with a folded, chilled pastry.

The contrast is the point: the pastry bakes crisp while the apples soften and take on the caramel. A lemon dressing brings a bright note to the fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 0g protein, 0g carbs, 0g fat.

The apples and pastry flour provide most of the carbohydrates, while the butter, lard and caramel sugar contribute much of the fat and energy. There is little protein in the listed ingredients; serve a moderate slice with cream and consider fresh fruit alongside for a more balanced plate.

A folded pastry for the topping

Cold fat: freezing the butter and lard makes them easier to grate into the flour. Use a knife to coat the shreds rather than working them into a smooth paste.

Light folds: rolling and folding the dough several times creates layers. Keep the pastry covered in the fridge between rounds so it stays firm and manageable.

Getting the caramel right

Dissolve first: stir the sugar and water over low heat until no sugar grains remain, then stop stirring before raising the heat. This helps the syrup colour evenly.

Watch the colour: pour the caramel into the tin as soon as it reaches a golden straw shade. If it gets too dark, it can taste bitter.

Layering the apples

First layer: arrange some apple slices in a neat circle, starting at the edge of the tin. This layer will be visible on top once the tart is turned out.

Fill the centre: toss the remaining slices with lemon zest and juice, then scatter them over the first layer and press them down. Thin slices make it easier to pack the fruit closely.

Checking when it is baked

Pastry: after about 40 minutes at 220°C, look for a crisp, golden-brown top. The small cross in the pastry lets steam escape during baking.

Apples: they should be soft by the time the pastry is ready. If they still feel firm, check the tart again before taking it out.

Turning out and serving

Save the juices: pour them into a saucepan before turning out the tart, then boil with the caster sugar until syrupy. Spoon this over the apples once the tart is on its serving plate.

Serve with cream, as suggested in the recipe. The tart is also easy to portion while warm, when the caramel and fruit are still soft.

Recipe notes & tips

• Grate the fats while they are very cold so they stay distinct in the pastry.
• Keep the pastry covered while it chills to prevent the surface drying out.
• Use a fixed-base tin as specified, and make sure it is deep enough for the apples and caramel.
• Arrange the first apple layer carefully because it will form the tart's visible top.
• Pour the caramel into the tin as soon as it reaches a golden straw colour.
• Have a serving plate ready before turning out the tart.

Variations

• Change the fruit: use firm pears in place of some of the apples.
• Add spice: toss a little cinnamon with the apple slices before layering.
• Use all butter: replace the lard with the same amount of butter for an all-butter pastry.
• Serve with crème fraîche: offer it alongside the tart instead of cream.
• Add a citrus note: use orange zest with the apples in place of the lemon.

Common mistakes to avoid

• Dark caramel: it can turn bitter, so pour it into the tin when it is golden straw-coloured.
• Warm pastry: it may become difficult to handle, so chill it for the stated 20 minutes between rounds.
• Thick apple slices: they may not soften as readily, so slice the apples thinly.
• Loose pastry edges: tuck them down around the apples to cover the fruit.
• No steam vent: the pastry can trap steam, so cut a small cross in its top.
• Turning out too soon: the juices are needed for the syrup, so tip them into a saucepan first.

How to store

Cover and refrigerate leftover tart for up to 2 days. Reheat portions gently in a low oven until warmed through; the pastry may soften as it is stored.

Frequently asked questions