Classic Tarte Tatin

For any traditionalists that wanted to have a more classic tarte tatin as opposed to the pear version in my last post, I thought I’d make an original apple tarte tatin this morning and post the recipe for you. (I just hope you appreciate the sacrifices I made tasting…ahem..eating…..this one too! LOL).   If you are interested to know the history of how the Tarte Tatin came about (the theory is that it was made in error), have a look at Wikipedia.


Classic Apple Tarte Tatin

  • 5 large granny smith apples
  • 75g unsalted butter, chopped
  • 165g caster sugar
  • Store bought puff pastry (or homemade if you prefer)
  1. Preheat oven to 200°C.  Peel, core and slice apples.  You can choose to just quarter them, although I cut them into 8. TT.6
  2. Add butter and sugar to a frypan over medium heat,* and stir until butter and sugar have melted together, and starts to bubble.
  3. Remove from heat and add apples.
  4. Return to heat and allow to cook and bubble for another 15 minutes over medium heat until apples are golden on the base.
  5. Remove apples carefully and arrange as snugly as possible in oven proof 26cm diam dish.  I left the fry pan on the heat as I did this which allowed the caramel to become more golden. Please be careful not to burn yourself!
  6. Pour any left over caramel over apples, and allow to cool slightly for 10min.
  7. Cover apples with puff pastry and tuck in all around the sides.
  8. Bake for 40 minutes or until pastry is deep golden and apple mixture is bubbling.
  9. Cool in pan for 10 minutes, then turn out onto a large plate.
  10.  Serve warm or at room temperature with greek yoghurt or vanilla ice cream.
*If you have a cast iron fry pan, or any heavy duty pan that can be used on the stove top and in the oven, it’s preferable to use one for this recipe.  I don’t own one so I cooked my apples in a regular fry pan and then transferred them to oven proof dish. (Obviously it is easier if you can avoid transferring apples twice).