Classic apple tarte Tatin


Tarte Tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream.




Apple tarte Tatin

Caramel sauce

  • 125g of caster sugar
  • 125g of double cream


  • 24cm non-stick, ovenproof frying pan


Peel the apples, cut in half and then into quarters. Use a small turning or paring knife to remove the seeds. Soften the butter slightly (so it is pliable, but not too soft) and press into the base of a non-stick 20-24cm ovenproof frying pan so it covers the flat surface of the pan
Sprinkle over the sugar to evenly cover the layer of butter, then arrange the apples neatly on top, cut-side up, overlapping in a fan style pattern
  • 400g of puff pastry
  • plain flour, for dusting
Dust a clean work surface with a little flour and evenly roll out the puff pastry until it is just over 0.5cm thick - this should be enough to cover the ovenproof pan with 5cm excess
Use the back of a spoon to gently press the excess pastry into the edge of the pan - this will help to keep the apples in place. Place in the fridge for 30 minutes for the pastry and butter to firm up
Preheat the oven to 190°C/gas mark 5
Once firm, place the pan over a medium-high heat to caramelise the sugar and butter, gently shaking the pan every few minutes to ensure that the butter and sugar have mixed together and do not burn
Once the sugar is caramelised and golden (you can check this by lifting the pastry slightly to check underneath), transfer to the oven for 25-30 minutes, or until the pastry is dark golden and crispy.
Remove from the oven and carefully lift away the edge of the pastry to check that the apples are lightly browned - if not, return to the oven for a further 5 minutes. Set aside to cool slightly while you make the caramel sauce
Place the sugar in a non-stick saucepan and place over a medium heat until the sugar is golden in colour. Add the cream, taking care as it will spit. Stir well to dissolve the sugar and make a smooth caramel sauce
  • 125g of double cream
  • 125g of caster sugar
Serve the sauce with the tarte Tatin, along with a scoop of clotted cream or ice cream

Richard Davies’ celebrated career in gastronomy was set in motion by a frank chat with his headmaster at the age of fifteen.

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