Apple Tarte Tatin
A caramelised upside‑down apple tart with buttery pastry, served warm with a dollop of vanilla crème fraîche.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Preheat the oven to 200°C / 400°F (180°C fan).
-
Step 2 of 5
In a bowl, rub the flour and butter together until it resembles breadcrumbs, then stir in sugar and egg yolk to form a smooth dough; chill for 10 minutes.
-
Step 3 of 5
Melt the butter for the filling in a 20‑cm (8‑inch) oven‑proof skillet over medium heat, add the brown sugar and stir until it turns a deep amber, then arrange the apple quarters tightly, cooking for 5 minutes until they begin to soften and caramelise.
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Step 4 of 5
Place the chilled pastry over the apples, tucking the edges down around the fruit, and bake for 30–35 minutes until the crust is golden and the apples are tender.
-
Step 5 of 5
Allow the tart to rest for 5 minutes, then carefully invert onto a serving plate; serve warm with vanilla crème fraîche.
Notes from the kitchen
If parchment‑lined tart pans are unavailable, a regular oven‑proof skillet works fine. Store leftovers covered in the fridge for up to 2 days; reheat gently in the oven.
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