Amazing Apple Tarte Tatin

Ingredients

• 114 g (4 oz; ½ cup)unsalted butter
• 150 g (5¼ oz; ¾ cup)granulated sugar
• 2.5 ml (½ teaspoon)cinnamon (optional)
• 5 large or 6 medium (about 1.25 kg / 2½ lb), peeled, cored and quarteredapples
• 190 g (6⅔ oz; 1⅓ cups)plain flour
• 28 g (1 oz; ¼ cup)icing sugar
• 2.5 ml (½ teaspoon)salt
• 114 g (4 oz; ½ cup), very cold, cut into 6 mm (¼-inch) pieces and chilledunsalted butter
• 1 largeegg

Instructions

1. 1

   Mix dry ingredients

   Pulse the flour, icing sugar and salt together in a food processor until combined.

2. 2

   Cut in butter

   Scatter the cold butter over the flour mixture and pulse until it is evenly cut in and the mixture resembles coarse cornmeal, about 15 pulses.

3. 3

   Add the egg

   With the processor running, add the egg through the feed tube and process until the dough gathers around the blade, about 12 seconds.

4. 4

   Chill the dough

   Tip the dough and any crumbs onto cling film and flatten into a 15 cm (6-inch) disc. Wrap tightly and refrigerate for at least 1 hour or up to 2 days. Before rolling, leave it at room temperature for about 10 minutes, until pliable but still cold.

5. 5

   Roll the pastry

   Roll the dough on a lightly floured surface into a 35 cm (14-inch) circle. Transfer it to a lightly floured, rimless or inverted baking tray, cover with cling film and refrigerate while you prepare the apples and topping.

6. 6

   Heat the oven

   Set an oven shelf in the upper-middle position and heat the oven to 220°C (425°F).

7. 7

   Make the caramel

   Melt the butter in a heavy-based, oven-safe 30 cm (12-inch) non-stick frying pan over medium-high heat. Stir in the granulated sugar and cook until the bubbling subsides and the mixture is light golden brown, about 3 minutes. Stir in the cinnamon, if using.

8. 8

   Arrange the apples

   Take the pan off the heat. Carefully arrange apples around the edge, standing them on their sides, then fill the centre with the remaining quarters. The caramel may appear to have hardened; it will loosen as the tart cooks.

9. 9

   Cook the apples

   Return the pan to medium heat and cook the apples, turning them halfway through, until lightly golden and the caramel is darkly coloured, about 6 minutes.

10. 10

    Cover with pastry

    Turn off the heat and lay the chilled pastry over the apples. Carefully tuck its edges down against the inside wall of the pan so it fits snugly.

11. 11

    Bake the tart

    Bake for about 20 minutes, rotating the pan halfway through, until the pastry is golden brown.

12. 12

    Cool in pan

    Leave the tart in the pan for about 20 minutes so the caramel can thicken and the apples can absorb it.

13. 13

    Turn out the tart

    Run a small knife around the pan to loosen the tart. Holding the pan base with oven gloves or a towel if it is still hot, place an inverted serving plate over it and carefully flip the tart onto the plate. Return any apples or caramel stuck in the pan to the tart.

14. 14

    Serve warm

    Serve warm with ice cream or whipped cream, or enjoy at room temperature.

What is tarte Tatin?

Tarte Tatin is a French upside-down tart, traditionally made by cooking fruit in caramel beneath a pastry lid, then turning it out to serve. Its appeal lies in the contrast between soft, caramelised fruit and crisp pastry.

This version uses apples and a buttery pastry made from scratch. Cinnamon is not traditional, but it adds a warm note; leave it out for a more classic flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 2g protein, 41g carbs, 16g fat.

Most of the carbohydrate comes from the sugar, flour and apples, while the butter supplies most of the fat. The egg and flour contribute some protein, but this is primarily a dessert. Balance a slice with plain yoghurt or serve it after a meal with a source of protein.

Choosing the apples

Firm apples: choose varieties that hold their shape during cooking and baking, rather than becoming completely soft. The recipe calls for 5 large or 6 medium apples, about 1.25 kg before preparation.

Even pieces: peel, core and quarter the apples so they can be arranged upright around the pan and packed into the centre.

Making a workable pastry

Cold butter: keep it chilled and pulse it into the flour mixture until it looks like coarse cornmeal. This helps create a tender, crumbly pastry.

Chilling time: the dough needs at least 1 hour in the fridge and can be kept there for up to 2 days. Allow about 10 minutes at room temperature before rolling, just until it becomes pliable while staying cold.

Getting the caramel right

Watch the colour: cook the butter and sugar for about 3 minutes, until the bubbles subside and the mixture turns light golden brown. It darkens further as the apples cook, so keep an eye on the pan.

A firm-looking caramel: it may seem to harden when the apples are added. That is expected; it loosens as the mixture heats on the hob and in the oven.

Arranging and baking

Stand the apples: place the outer quarters on their sides around the edge of the pan, then fill the middle with the remaining pieces. Take care, as the pan and caramel are hot.

Check the pastry: bake at 220°C for about 20 minutes, rotating the pan halfway through. The pastry should be golden brown before you take the tart out.

Cooling and serving

Wait before turning: resting the tart in the pan for about 20 minutes lets the caramel thicken and gives the apples time to absorb it. Use oven gloves or a towel if the pan is still hot.

Serve it warm with ice cream or whipped cream, or serve it at room temperature. A small, sharp knife helps release the pastry from the pan before you flip it.

Recipe notes & tips

• Chill the pastry for at least 1 hour before rolling, or make it up to 2 days ahead.
• Let the dough soften for about 10 minutes before rolling so it is pliable but still cold.
• Use a heavy-based, oven-safe 30 cm frying pan for both the hob and oven stages.
• Arrange the outer apple quarters upright so they sit closely together.
• Rotate the pan halfway through baking to help the pastry brown evenly.
• Allow the tart to rest for about 20 minutes before turning it out.

Variations

• Skip the cinnamon: leave it out for a more traditional flavour.
• Change the apples: use another firm baking variety that holds its shape.
• Add vanilla: stir a little vanilla into the caramel for a fragrant variation.
• Serve with crème fraîche: use a spoonful alongside the tart instead of ice cream.
• Make individual portions: divide the apples and caramel between smaller oven-safe pans and adjust the baking time to suit.

Common mistakes to avoid

• Warm pastry: it can become difficult to handle; chill it again if it softens while rolling.
• Pale caramel: cook until light golden brown, then keep watching as it darkens with the apples.
• Loose apple arrangement: pack the quarters closely so the tart holds together when turned out.
• Skipping the rest: turning the tart out immediately can leave the caramel too runny; wait about 20 minutes.
• Flipping without a firm grip: use oven gloves or a towel and a plate larger than the pan.
• Forgetting the pan handle: keep in mind that the skillet handle will be hot after baking.

How to store

Cover leftovers and refrigerate for up to 3 days. Reheat portions gently in the oven until warm, or serve them at room temperature.

Frequently asked questions