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  • Writer's pictureGeorgie

Home is where the Tarte is

Tarte Tatin is one of my absolute favourite puddings. The gorgeous stickiness of the apples on the delicate buttery pastry is the bees knees!


With this version I was naughty and didn’t make my own puff pastry but there are plenty of easy recipes out there which you can follow!


I started by peeling 7 apples, slicing them in half vertically and cutting out the cores.

Prepare a non-stick, oven-proof, 28-30cm base diameter, and 5cm deep pan.

Spread 75g of softened butter across the pan and sprinkle 175g of golden caster sugar on top.

Spread the apple halves cut-side up in circles in the pan.

Once you reach the middle you may have to cut some into quarters to fit into the smaller gaps.


Place the pan on a low heat to allow the sugar and butter to melt together, and then transfer to a higher heat to enable the sugar to caramelise around the apples.

Make sure you give the apples a nudge every so often to ensure they aren’t sticking to the pan- if they are the temperature may be too hot.

Once the sugar reaches a sticky amber colour, and whilst the apples are soft but are still intact, remove the pan from the heat.

Spread your puff pastry across the top of the pan, and tuck the edges into the inside of the pan.

Prick the pastry base all over and bake for 20-25 minutes on 220C (or until the pastry is a lovely golden colour!).


Now next is the tricky bit.

Remove the pan from the oven and let it sit for 5 minutes.

Take a plate (larger in diameter than the pan) with a curved edge and lay it over the pan.

The curved edge prevents any escaping sauce from leaking off the plate!

Place one hand on top of the plate, one hand under the pan and carefully flip it (the first time I did this some of the sauce slipped through the gap mid-flip so make sure you do it quickly!).

Shake the pan gently to make sure all of the tarte is on the plate and lift off.


You can serve this with cream or crème fraîche, at room temperature or slightly warm!


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