Tarte Tatin


If you have ever been to one of my demonstrations you’ll have seen me make this. A classic dessert that was invented by complete mistake. Shout out to the tatin sisters.


  • 120g of caster sugar
  • 1tsp of butter
  • 4 pink lady apple, peeled, cut in half, and cored with a teaspoon
  • 1 sheet of ready rolled puff pastry
  • icing sugar for dusting
  • ice cream or cream to serve with


Preheat oven to 200C/gas 6. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and butter and heat to a lovely caramel colour, swirling the pan constantly. This normally take 6/7 minutes. Take the pan off the heat.

Place the apples in the caramel carelully flat side up, leaving a gap for one in the middle.
Roll out the pastry to 5mm thick or use pre rolled pastry and cut either a disc slightly bigger than your pan (about 24cm) or cut out a square and then cut off the corners. Place the pastry disc on top of the apples and caramel, then carefully tuck it snugly around the outside of the apples and down into the sides of the pan.
Bake the pie for 10-15 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave for 5 minutes. Place a large plate over the top and carefully turn the tart onto the plate. Serve with cream whipped cream or ice cream. Enjoy


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