Tarte Tatin

bowl Serves 8


  • 2 kg green apples (approx 8-10) peeled, cut in half and cored
  • 400 g puff pastry
  • 175 g unsalted butter
  • 400 g caster sugar
  • 200 ml whipped cream for serving
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  • Preheat oven to 220ºC. Peel the apples, cut them in half and remove the cores.

  • Dust a clean, dry work surface lightly with flour and roll the pastry to a 3mm thickness, slightly larger than your pan.

  • In a 25cm cast-iron frypan or heavy-based cake pan, melt the butter over a low heat. Sprinkle the caster sugar over the butter, letting it dissolve and begin to bubble. Refrain from stirring and let it bubble for 5 to 7 minutes, keeping an eye on it. It will start to caramelise.

  • Remove the pan from the heat. Arrange the apples around the outside and work your way towards the centre, filling in all the spaces. Return the pan to the heat and cook for a further 5 minutes until the apples start to soften slightly.

  • Place the pastry over the apples in the pan and tuck in the edges. You may find it easier to place it if you wrap the pastry around your rolling pin. Bake the tart in the preheated oven for 35 to 40 minutes, or until the pastry is puffed and golden.

  • Remove the tart from the oven and set it aside to rest in the dish for 15 minutes. Place a large plate or tray on top of the tart and flip it over. Take care as the caramel will be very hot.

  • Serve with the whipped cream.

  • Courtesy of Food Magazine. Recipe by Angela Casley. Photography by Shaun Cato-Symonds.

By The Food Magazine

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