Tarte tatin

A classic dessert, the combination of sweet, caramelised apples with a sticky sauce and a crumbly, golden pastry is unbeatable. This tarte tatin recipe will leave you coming back for seconds.

  • 30 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8
  • Print


Tarte tatin
  • 6 large apples (1.2kg)
  • 100 gram unsalted butter, chopped
  • 1 cup (220g) firmly packed brown sugar
  • 2 tablespoon lemon juice
  • 1 cup (150g) plain (all-purpose) flour
  • 2 tablespoon caster (superfine) sugar
  • 80 gram cold unsalted butter, chopped
  • 2 tablespoon sour cream


Tarte tatin
  • 1
    Peel, core and quarter apples. Melt butter in large heavy-based frying pan; add apple, sprinkle evenly with sugar and juice. Cook, uncovered, over low heat, 1 hour, turning apple as it caramelises.
  • 2
    Place apple, rounded-side down, in 23cm (9¼-inch) pie dish; drizzle with 1 tablespoon of the caramel in pan. Reserve remaining caramel. Pack apples tightly to avoid any gaps. Cover; refrigerate while preparing pastry.
  • 3
    Make pastry: Process flour, sugar, butter and sour cream until ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
  • 4
    Preheat oven to 200°C.
  • 5
    Roll dough between sheets of baking paper until large enough to cover apple. Peel away one sheet of baking paper; invert pastry over apple. Remove remaining paper; tuck pastry around apple.
  • 6
    Bake tarte tartin about 30 minutes or until browned. Carefully turn onto serving plate.
  • 7
    Reheat reserved caramel over low heat; drizzle over apples.

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