Apple Tarte Tatin recipe

Allan Campion tarte tatin recipeApple Tarte Tatin

Apples are a fruit I grew up eating and cooking with. I can vividly remember learning to make apple crumble and baked apples in high school cooking classes. And at home, apple tart was one of my mother’s signature dishes.

Tarte tatin takes an apple tart to new heights by cooking the apples in caramel sauce, then baking this delicious combination under puff pastry. Flipping carefully onto a serving platter puts the pastry on the bottom and the apples on top.

This is without a doubt the most incredible upside-down apple pie experience you’re ever likely to have. Use the best in-season apples you can find in autumn and winter for the best result. 

Ideally you need a 22 cm Le Creuset or deep-sided cast iron pan for this recipe. If you have neither of these, cook apples in a heavy-based frying pan, then tip them into a similar-sized pie dish and top with pastry.

1 piece of puff pastry, approx 25 x 25 cm

75 g butter

150 g caster sugar

4 granny smiths apples, peeled, cored and cut into eighths

Egg wash

Preheat oven to 190°C.

Heat pan over a medium–high heat, add butter and sugar and cook for 8–10 minutes, stirring constantly. Cook until sugar and butter have cooked to a golden caramel colour.

Carefully add the apple pieces, watch out for splashes and cook for just 2–3 minutes, stirring or tossing the pan to coat apples with caramel. The apples will begin to release their juice and stop caramel overcooking.

Set the pan aside to cool a little. Either leave apple in the pan you cooked them in or transfer to a 22 cm pie dish. Place pastry over apples and tuck down the sides to completely cover apples, and then trim excess away.

Brush pastry with egg wash and place in preheated oven.

Cook for 20–25 minutes, or until pastry is risen, golden brown and cooked. Remove from oven.

To serve, place a large plate or platter over pan or pie dish. Then, using oven gloves or tea towels, tip pan over and remove it, leaving apples on top and pastry on the bottom.

Take care, as this is very hot.

Serve immediately with thick cream or vanilla ice cream.

Serves 6.