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Tarte tatin (apple tart)

This caramelised upside down apple tart originates from the Hôtel Tatin in the Loire Valley in the north west of France. The hotel was run by Caroline and Stephanie Tatin, At the turn of the century,  one of the two sisters was preparing an apple pie mix but put the apple mix into the oven, forgetting the pastry; this mixture began to cook and caramelize. Then, she placed the pastry on top, and put it back in the oven. She then tipped it upside down and served it - the result was tarte tatin.


  • 100 grams / 4 oz of butter
  • 100 grams / 4 oz of white sugar
  • 6 large apples
  • fresh lemon juice
  • 1 sheet puff pastry (or make your own pastry - see below)


  • Preheat the oven to 200°C
  • Peel the apples and cut into quarters removing the core. Brush with lemon juice sothey do not brown.
  • Melt the butter and sugar together in a 25cm frying pan with an overproof handle and slowly cook together until the sugar dissolves.
  • Arrange the apple quarters in the sugar mixture in a snug even pattern. Cook over a slow to medium heat for around 20 minutes until the apples are slightly soft and the sugar has begun to caramelize.
  • Measure your pan and cut your pastry sheet into a round disc to fit as a lid.
  • Place the pastry round securely on top of the apples.
  • Bake in the oven for 15 to 20 minutes until the pastry is golden brown.
  • Place a serving dish over the pan and flip upside down to release the dessert, so that the pastry is underneath. Serve at once, sprinkled with icing sugar if desired.

Pastry (if not using puff pastry):



  • 220g plain flour
  • 150g butter roughly chopped
  • egg yolk
  • 1 tablespoon cold water


  • Rub the flour and butter together in a bowl.
  • Add the egg yolk and water then mix till it forms dough
  • Roll the dough into a ball and put in the fridge for 30 min
  • Roll out the dough.

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