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Beurre Blanc
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French Tarte Tatin
Upside-down French apple tart with deeply caramelised apples on buttery pastry — invented by accident, perfected over a century.
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20 minPrep🔥
50 minCook🍽️
6Serves📊
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Ingredients
- 8 medium apples (Cox, Braeburn or Granny Smith), peeled, cored, halved
- 150g sugar
- 80g butter
- 1 sheet puff pastry, cut into a 24cm circle
- Crème fraîche to serve
Instructions
- Melt sugar in an oven-safe 24cm pan over medium heat to a deep amber caramel.
- Off the heat, swirl in the butter — careful, it bubbles.
- Arrange apple halves cut-side up tightly in the caramel.
- Cook over medium heat for 15 minutes, basting with caramel, until apples soften.
- Cool slightly; lay the pastry disc over and tuck edges down inside the pan.
- Cut a few steam slits.
- Bake at 200C for 25-30 minutes until pastry is deep golden.
- Rest 5 minutes; carefully invert onto a plate.
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Tara’s tips
- Tight-packed apples are essential — they shrink.
- Inverting is the tricky moment — be confident.
Serving suggestions
- Serve warm with crème fraîche or vanilla ice cream.
Storage & reheating
Best fresh; pastry softens.
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
Pears instead?
Excellent — slightly less time as pears soften faster.
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