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Tarte Tatin

Tarte Tatin recipe

Inspired by the excellent French Desserts recipe book, this is a recipe I’ve come back to time and time again. You’ll need a tarte tatin tin, which you can use directly on your hob. The benefit of this is you can stew the apples in butter and sugar in the tin, then cover with pastry and put in the oven.

Once removed and flipped the right way up you have a dessert with pastry which is part crunchy, part chewy, soft apples and sticky caramel. Add a little creme fraiche and you can’t get a more indulgent!

This recipe uses an 8-9 inch x 2 inch tart tatin tin, which you can buy in the baking area of my shop!

Serves 6

  • 1 batch of 5 minute sweet pastry
  • 600g apples, such as Pippin or Golden Delicious
  • 150g butter
  • 150g sugar

Roll the pastry until it’s just bigger than your tarte tatin tin. Place the tin upside down on the pastry and trace around the outside edge with a knife. Put the pastry on a lightly floured plate or board and cool in the fridge until needed.

Peel, core and quarter the apples and set aside.

Place your tarte tatin tin on a medium heat and add the butter and sugar. Stir with a wooden spoon until blended. Remove the tin from the heat and carefully arrange the apples in circles on top.

Put the tin back onto the heat and allow to bubble for 30 minutes. Keep on the heat for a further 10-15 minutes, and watch until the liquid thickens and turns golden.

Remove from the heat and very carefully place the pastry on top of the apples. Use a spatula to gently tuck in the pastry around the inside edge, to make a lip when you turn the tarte up the right way.

Transfer to the middle shelf of a preheated 200°C \ 175°C FAN oven and bake for around 45 minutes. Once golden on top, remove from the oven and allow to cool for 5 minutes.

Place your serving plate upside down on top of the tarte. Hold the plate and tin together with oven gloves or tea towels, before inverting – try to do this in one fluid movement, as slow as possible.

Serve hot or warm, with your favourite thick cream. 

About Matt

Matt has written 175 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

5 Comments

  1. For all of the baking that I do, I have yet to make a tarte tatin. This post really makes me want to jump on the bandwagon! Beautiful photos!

    • Well, you should try it! Very easy, but looks impressive :)

  2. I like the idea of “very easy, but looks impressive” ! That’s just what I need. Thanks… looks absolutely lovely!

  3. Cracking recipe Matt! Its the right time of year for such warm crunchy tastiness. Going to give this a go. Will let you know how I go ;)

  4. Wow what a fantastic photo. Last time I made one like that was at Holsworthy College!

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