Tarte Tatin

Tarte Tatin

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To serve – 4

Preparation time – 15 minutes
Cooking time – 35 minutes

A French classic dish – wonderful with vanilla ice-cream or crème frāiche.


150 g/5 oz unsalted butter, cubed 225 g/8 oz caster sugar 7 small Golden Delicious apples, peeled, cored and halved 225 g/8 oz ready-made puff pastry A little plain flour for dusting.


  1. Heat together the butter and sugar in an ovenproof frying pan or tatin dish until melted, stirring occasionally.
  2. Remove the pan from the heat and arrange the apples in the pan, cut-side up, fitting them together neatly. Return the pan to a reduced heat.
  3. Cook for 10 minutes.
  4. Preheat the oven to 220’C/200’C Fan/425’F/Gas 7
  5. Roll out the pastry on a lightly floured surface into a round approximately 5 cm/2 in wider than the diameter of the frying pan.
  6. The pastry should be approximately 1 cm/ ½ in thick.
  7. Drape the pastry over the apples, tucking in the edges in between the apples and the side of the pan.
  8. Bake for 20 minutes until the pastry is golden and puffed.
  9. Remove from the oven and run the tip of a knife around the inside of the pan to loosen.
  10. Carefully invert onto a plate before serving.

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