Tart Tatin Recipe

Apple Tart Tatin (upside down tart) Recipe

Impress your guests with this delightful Apple Tarte Tatin Recipe

There is something deeply satisfying about this French dessert as the apples, pastry and caramel together create a few mouthfuls of heaven.

Tart Tatin Recipe

Apple Tart Tatin (upside down tart) Recipe

There is something deeply satisfying about getting this classic French dessert right. The apples, pastry and caramel work together to create a few mouthfuls of heaven.

Tarte Tatin is a classic French “upside down” apple pie.

Although traditionally made with apples, you can make this recipe with most fruits. For soft fruit, such as strawberry and banana, roll the pastry thinner (about 1.5mm) and cook for shorter time, about 15 minutes. This recipe for apple Tarte Tatin uses six small moulds to create individual portions, but you can also make one large tart.

Get the oven temperature wrong, or take it out too soon, though, and you might have a soggy pastry. So just remember timing is everything!

Serve with a scoop of ice cream, or drizzle with custard or cream.

Apple Tarte Tatin Recipe

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Recipe by Grant Hawthorne Course: DessertCuisine: FrenchDifficulty: Easy
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The apples, pastry and caramel work perfectly together to create mouthfuls of heaven.


  • 100 g 100 castor sugar

  • 100 g 100 honey

  • 6 6 Granny Smith apples

  • 6 6 star anise

  • 3 3 vanilla pods, halved

  • 300 g 300 puff pastry

  • 250 ml 250 aluminium moulds (if you are making individual tarts)


  • Preheat the oven to 200 degrees Celsius and put a baking sheet in the oven to heat.
  • Line the moulds with grease proof paper.
  • Put the sugar and honey in a small pan and heat gently, stirring until the sugar has dissolved.
  • Bring to a simmer and boil for 5 minutes, without stirring, or until you have a rich golden-brown caramel.
  • Pour the caramel in to the bases of the ramekins.
  • Peel and core the apples — then take a slice approximately 1cm from the top and the bottom of each.
  • Place one apple in each ramekin, making sure the tops of the apples are level with the tops of the ramekins.
  • Put one star anise and half a vanilla pod in the hollow centre of each apple. Place on to the preheated baking sheet and bake for 15 minutes or until just tender.
  • Meanwhile, roll out the pastry disc over each baked apple, tucking the edges of the pastry down the sides of the apple, and return to the oven for 18-20 minutes until the pastry is crisp and golden.
  • Leave to cool slightly, then invert on to the serving plates.
  • Serve each tart with scoop of vanilla ice cream.

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