Apple Tarte Tatin

Baking , Desserts


5-6 apples -firm apples that hold their shape while cooking, peeled cored and quartered (Willowbrook Orchard)
4 Tbsp salted butter
4 Tbsp sugar
Enough puff pastry to cover the diameter of your frying pan


Preheat your oven to 220 degrees C.

Roll out your pastry and trim to fit the size of the pan you are using for the tart. It doesn’t have to be exact. Wrap & refrigerate until ready to use.

Heat the frying pan over a medium heat and melt the butter. Sprinkle the sugar evenly over the butter and cook, stirring occasionally, until it is a very pale amber colour. Take off the heat, quickly place the apple quarters into the pan starting on the outer edge and moving to the centre, setting them on their sides and fitting in as many as possible. As they cook they will shrink and you’ll be able to push them closer together and fit in the remaining quarters.

Return pan to the stove top and cook over a medium heat until the apples begin to turn a golden brown (about 15 mins). You can lift one out of the pan to check the bottom. At this point flip each quarter over and continue to cook until the caramel is a dark amber and bubbles up between the apple pieces.

Remove the pastry from the fridge, cut 4 slits to allow steam to escape. Remove the pan from the heat and working quickly, put the pastry over the apples and put into the oven. Cook until the pastry is a golden brown. Remove from the oven and immediately invert onto a cooling rack. Serve warm or at room temperature.


You will need an oven proof frying pan for this recipe.

If you would like to download a printable version of this recipe, please click here


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