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Classic apple tarte Tatin recipe

Classic apple tarte Tatin recipe

329 ratings

Simple but stunning, unlike some other tarte tatin recipes this simple version uses only 6 ingredients. Make the most of sweet, delicious apples with this classic dessert. Golden pastry and succulent fruit make this one of the greatest puddings around. See method

  • Serves 4
  • 15 mins to prepare and 40 mins to cook, 5 mins to cool
  • 491 calories / serving


  • 50g butter
  • 50g caster sugar
  • 1 vanilla pod, and seeds
  • 3 Rosedene Farms small apples
  • 320g pack ready rolled puff pastry
  • 1 egg, beaten

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    16g 79%
  • Sugars

    23g 26%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 52g Protein 5.9g Fibre 3.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Melt the butter and caster sugar in a 20cm (8in) ovenproof frying pan over a medium heat. Add the vanilla pod and seeds and swirl the pan around to melt the sugar in the butter. Continue to melt together until all the sugar has dissolved and mixed with the butter to form a golden caramel.
  2. Peel, core and quarter the apples, and then place neatly in the pan so they fit snugly in the base. Turn the heat to medium-low and cook gently for 8-10 minutes or until softened slightly. Remove from the heat, discard the vanilla pod and leave to cool for 5 minutes.
  3. Unroll the pastry and cut out a circle 2cm (1in) wider than the diameter of the frying pan. Carefully place over the hot apples, and then press down the sides to ensure all the fruit is covered and the pastry goes to the edge. Prick all over a few times with a fork, brush with a pastry brush dipped in beaten egg and then bake in the oven for 20-25 minutes or until puffed up and golden.
  4. Leave to cool for 5 minutes in the pan, then run a small sharp knife between the pastry and the edge of the pan, place a serving plate over the top and invert the pan. Cut into wedges and serve with scoops of vanilla ice cream, whipped or pouring cream, or hot custard.

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