Recipes
Classic apple tarte tatin
A true French classic, tarte tatin is all about balance. Soft, sweet apples, deep caramelisation, and a crisp puff pastry finish. This recipe offers a bold flavour as the apples are caramelised directly in the pan with the butter for a richer, more rounded result.
Simple to prepare, but it’s a dessert that always delivers.
Ingredients (Serves 6–8)
Ingredients
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6–8 Pink Lady apples, peeled, cored, and halved
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90g unsalted butter
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100g caster sugar
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1 star anise
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1 cinnamon stick
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1 sheet all-butter puff pastry (rolled slightly thicker than shop-bought standard)
Method
Prepare the apples
Peel, core, and cut the apples in half. For best results, leave then uncovered in a fridge overnight to dehydrate them slightly. This reduces the amount of liquid in the caramel.
Build the caramel base
Add the butter, sugar, star anise and cinnamon stick directly into heavy-based ovenproof pan. Arrange the apples on top, ensuring minimal gaps. This ensures a uniform finish once baked and inverted.
Place over a medium-high heat and allow the butter and sugar to melt, coating the apples as they begin to cook.Caramelise the apples
Rather than making the caramel separately, cooking everything together allows the apples to absorb flavour while developing a deeper caramel.
Place the tarte on a medium high heat. Cook for around 15 minutes, gently moving the pan as needed to ensure even caramelisation.
You’re aiming for a rich golden-brown colour – not too pale, but not burnt. This stage is key to developing a slight bitterness which balances the sweetness of the apples.The apples will soften and reduce slightly but should still hold their shape.
Add the pastry
Roll the puff pastry into a rough circle, slightly thicker than standard ready-rolled pastry.
Lay it over the apples, tucking the edges down the sides of the pan. Lightly score the top to allow steam to escape.
Bake
Transfer to a preheated oven:
190°C (fan 170°C) for 20 minutes
Then reduce heat slightly if needed and continue baking until the pastry is golden and cooked through.Rest and release
Once baked, allow the tarte tatin to rest briefly. Place a plate over the top of the tart and squish the apples together. This ensures no visible gaps and the tarte is easier to flip over. Once rested slightly, place over a gentle heat to loosen the caramel slightly. This helps prevent sticking when turning out.
You’ll know it’s ready when it begins to move slightly in the pan.
Turn out and serve
Carefully invert onto a serving plate in one confident movement.
Remove the cinnamon stick and star anise before serving.
Serve warm.
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