By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This tarte Tatin recipe from Marcus Wareing is a classic yet simple dessert that you can whip up quickly with store cupboard basics. Serve with some good quality ice cream or cream.
Place the butter in a tarte Tatin pan (or oven-proof frying pan) and press it out to cover the bottom. Sprinkle with the sugar and set aside. Preheat the oven to 180°C/gas mark 4
50g of butter, soft
50g of caster sugar
3
Place the pan on the stove, and melt the butter and sugar together until they start to brown. This should take approximately 10 minutes
4
Roll the puff pastry out to fit the tarte Tatin pan and until it is around 3mm in thickness. Place 7 pieces of apple, cut side up, around the pan containing the butter and sugar mixture, placing 1 in the centre. Cover with the pastry disc and tuck the edges in
375g of puff pastry
5
Finish cooking the tarte in the oven for 50–60 minutes. Remove and leave to rest a little, then turn the Tatin out by placing a plate upside down over the entire pan and flipping the whole thing over
Comments ()
Apple tarte Tatin
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?