Recipe: Tarte Tatin


Tarte tatin. Sweet nectar of the Gods. A complete french classic. This version gives a crispy, puff pastry base covered with the most beautiful, caramelised apples & all topped off with the lovely contrast of creme fraiche. We'll help you reach perfection with your apples- a lovely crunch and not too mushy! If you're an avid baker, give it a go and let us know how you got on.


  • 150 g sugar
  • 50 ml elderflower cordial
  • 50 ml water
  • 25 g unsalted butter, cold and cubed
  • 1 pinch salt
  • 1 vanilla pod
  • 4 pink lady apples
  • 300 g ready-made puff pastry
  • 100 g creme fraiche
Preheat the Oven

Step 1

Preheat The Oven

Preheat the oven to 190ºC.

Start the Sugar

Step 2

Start The Sugar

Tip the sugar, cordial and water into an ovenproof frying pan and put it over a medium-high heat. Cook until the sugar dissolves and the mix begins to turn a light caramel colour.

Prepare Pastry and Apples

Step 3

Prepare Pastry And Apples

Roll the pastry out to be a little bigger than your frying pan. Meanwhile peel the apples, slice them into quarters and slice away the core. When the caramel is a golden brown add half of the butter, the salt and the seeds from the vanilla pod to the sugar.

Add the Apples

Step 4

Add The Apples

When the butter has melted carefully place the apples down into the caramel flat side down in a spiral, cutting up the quarters if there are any smaller gaps. Continue to cook, removing the pan from the heat if the syrup starts bubbling up, until the caramel is a deep dark golden brown.

Cook in the Oven

Step 5

Cook In The Oven

Now drape the pastry over the top of the apples. Very carefully tuck the pastry around the apples (using a spoon if you want). Don’t touch the hot caramel! Cook in the oven for 20-25 minutes, until the pastry is golden brown and puffed up and the apples are cooked but not too mushy.

Flip and Serve

Step 6

Flip And Serve

Leave it for 5 minutes before grabbing a large plate or board and placing it over the pan. Hold the pan handle with an oven glove or cloth and place you other hand on the underside of the board and flip the whole thing so that you can lift the pan off and reveal the tart! Leave for another 5-10 minutes before slicing and serving with the creme fraiche. Serves 4-6

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