Tarte tatin
- Raymond Blanc
Save recipe
Serves 6
A challenge
Prep: 20 mins
Cook: 1 hr and 15 mins
plus 1 hr cooling
A star rating of 3.9 out of 5.113 ratingsRate
loading...
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 perfectly every time
Egg-free
Nut-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Comté cheese soufflé
A star rating of 4 out of 5.5 ratings
Raymond’s roast goose
A star rating of 4.3 out of 5.10 ratings
Sautéed potatoes with bacon lardons & persillade
A star rating of 4.6 out of 5.9 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
-
100g golden caster sugar
-
85g unsalted butter
(60g/21/4oz chilled and diced, 25g/1oz melted)
-
crème fraîche
(full-fat please!) or high-quality vanilla ice cream, to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal447
-
fat24g
-
saturates16g
-
carbs52g
-
sugars34g
-
fibre2.03g
-
protein4g
-
salt0.4g
low
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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.
RECIPE TIPS
GET AHEAD
For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving. Turn out to serve as above.
INGREDIENT SWAP
Other fruits such as mango, quince and pears can be used for this dish, but apples are my favourite.
Recipe from Good Food magazine, December 2015
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.9 out of 5.113 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...