Tarte tatin

Tarte tatin

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(34 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins plus 1 hr cooling

A challenge

Serves 6

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert, and with Raymond Blanc's recipe you can make it to perfection every time

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat24g
  • saturates13g
  • carbs51g
  • sugars34g
  • fibre4g
  • protein4g
  • salt0.4g
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  • 300g all-butter puff pastry
  • plain flour, for dusting
  • 6 dessert apples (about 900g/2lb), such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g golden caster sugar
  • 85g unsalted butter (60g/2¼oz chilled and diced, 25g/1oz melted)
  • crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve


  1. Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.

  2. Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.

  3. To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.

  4. Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.

  5. Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

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Comments, questions and tips

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Andrew Delaney
15th Jun, 2020
Does anyone on this website know how to cook. Absolute waste
15th May, 2020
Very difficult to get the caster sugar to caramelise. It’s better to dissolve the sugar in a little water to get the syrup. This also avoids over caramelised taste.
Devon Taylor's picture
Devon Taylor
12th Mar, 2020
Far too caramelized and tastes burnt!! Probably would have turned out well if I hadn't taken the sugar as dark as the recipe suggested. I think this also contributed to there being no sauce to it in the end.
Judy Andrews's picture
Judy Andrews
23rd Feb, 2020
I’ve made a few tarte tatins and this recipe was a disaster - far too caramelised ! Normally the sugar caramelises whilst cooking do not need to caramelise first which ended up a very sticky dry mess !!!
Dee Youngs's picture
Dee Youngs
12th Jan, 2020
Completely mis-read caramel making and added butter to sugar..disaster..twice! Still poured it over sliced pears I had that were over ripe and needed using. Into a pan, both. Pastry on top. Oven. Came out ok - everyone who ate it liked it even though caramel was bit "runny" as it cooled.
lu lu
5th Nov, 2019
Really pleased with how this came out. I used the cheaper mishapen apples from the supermarket and shop bought pastry. Dinner party success. Thanks for recipe
8th Sep, 2019
Recipe sounded a bit challenging but was relativity straightforward. I cooked the syrup in a non oven safe frying pan before transferring to a foil lined loose bottom flan tin because I didn't have either a tatin dish or an oven safe frying pan. The end result looked great but tasted slightly too savoury. I used shop bought pastry that wasn't all butter which may have been a mistake, or maybe the Braeburn apples I used weren't sweet enough.
7th Apr, 2019
Am I missing something? The recipe says to make a caramel syrup but then does not explain what to do with it. Do you coat the apples in it or pour it on at the end as a sauce? Very confusing!
27th Apr, 2019
You make the caramel in the pan/dish you will be putting in the oven. So when the recipe says to arrange the apple quarters in the dish, you are putting them on top of the caramel that's already in the pan/dish
David Douglas's picture
David Douglas
21st Feb, 2019
It was quite delicious. I’m not sure why this is rated a Challenge especially when the puff pastry is shop-bought. I had about two apples left over which went into compote.


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