Caramel apple tarte tatin

To celebrate National Baking Week (14th-20th October), enjoy our recipe for caramel apple tarte tatin, an autumnal favourite.


  • 300g all-butter puff pastry
  • 6 apples - Braeburn or Cox apples are good options
  • 100g golden caster sugar
  • 85g unsalted butter (60g/21/4oz chilled and diced, 25g/1oz melted)
  • Plain flour, for dusting

Step 1

Roll the pastry on a lightly floured surface and cut a 24cm circle (3mm thick), using a plate as a guide.

Lightly prick the pastry all over with a fork, then place on a baking sheet, cover and freeze.

Step 2

Heat oven to 180c/160c fan/gas mark 4. Add the sugar to 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, peel, core and slice the apples. Place the apple slices very tightly in a circle around the edge of the dish first, then fill in the middle. Make sure 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 hour. Turn the tart carefully over onto a serving plate.

Serve with crème fraiche or vanilla ice cream.

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