Gourmet Traveller’s tarte Tatin recipe

Did you know? This upside-down caramelised apple tart was accidentally created by the Tatin sisters at their hotel in the 1880s.


180gm puff pastry dough (see note)
1.25kg tart, firm baking apples (such as Chantecler, Braeburn or Belle de Boskoop)
120gm butter
270gm sugar

1 On a lightly floured surface, roll 180gm pastry dough into a 26cm-diameter circle with a thickness of 2mm. Place dough on baking sheet lined with baking paper, then prick it all over with a fork. Chill until using.

2 Preheat oven to 200˚ C.

3 Peel, halve, and core apples, removing all seeds. Place butter and sugar in a pan or skillet and heat until butter has melted and sugar has dissolved.

4 Place apple halves vertically in the melted butter and sugar, packing them tightly together. At this point, the apples will be taller than the sides of the pan.

5 Return pan to the heat. Let simmer over low heat for about 20 minutes, until apples have softened and the butter and sugar have turned into a light golden caramel.

6 Place in oven for 5 minutes, so the apples collapse slightly.

7 Remove from oven and carefully place the pastry dough over them. Tuck any dough that hangs over the edges down the sides, between the apples and the pan.

8 Return to oven, reduce heat to 200˚ C, and bake for another 15 minutes, until the pastry is puffed and golden.

9 Place a serving plate with a rim, to catch any caramel that runs out, on top of the tart, then carefully upturn it. Lift off the pan. Serve warm.

Note: This recipe uses Carême butter puff pastry which comes in pre-rolled 375gm sheets.

Recipe and image: Gourmet Traveller magazine

The following two tabs change content below.

Consumer Marketing


Latest posts by Consumer Marketing (see all)

Popular Articles