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French Tarte Tatin
Caramelised apples baked under a buttery pastry, then flipped to reveal a golden glistening upside-down tart.
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20 minPrep🔥
45 minCook🍽️
6Serves📊
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Ingredients
- 6-8 firm apples (Braeburn or Cox)
- 100g caster sugar
- 80g butter
- 1 sheet puff pastry
- Vanilla
Instructions
- Peel, core and halve the apples.
- Melt butter and sugar in an oven-proof pan until amber caramel forms.
- Arrange apples cut-side up in the caramel, packing tightly.
- Cook over low heat 15 minutes to caramelise the bottoms.
- Lay puff pastry over the top, tucking edges down.
- Bake at 200C for 25-30 minutes until pastry is golden.
- Rest 5 minutes, then carefully invert onto a plate.
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Tara’s tips
- Use firm apples that hold their shape.
- Watch the caramel closely — it goes from gold to burnt quickly.
Serving suggestions
- Serve warm with crème fraîche or vanilla ice cream.
Storage & reheating
Best fresh; reheats briefly.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Pear tarte tatin?
Yes — use firm pears the same way.
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