Apple Tarte Tatin | DonalSkehan.com, This autumnal pud is guaranteed to impress at your next dinner party.
  • autumn

Apple Tarte Tatin

November 17

This French dessert recipe is a classic for a reason – there’s just no beating the combination of gently spiced apples, caramel and buttery pastry.

  • serves Serves 6
  • time 90mins


  1. 1. Preheat oven to 190ºC/375F/Gas Mark 5.
  2. 2. Roll out your pastry, you need it a little bigger than the frying pan, set to one side .
  3. 3. Meanwhile take a heavy based non-stick oven proof frying pan, approx 30cm and add the sugar and let gently dissolve over a medium to low heat, do not stir the pan but just shake the pan until dissolved. Heat until it becomes golden brown.
  4. 4. When the caramel is ready, add the butter, cinnamon, and star anise, when the caramel is foaming add the calvados and cook for 2 minutes, arrange the apple quarters in the bottom of the pan and cook for 10 minutes over a low heat.
  5. 5. Carefully top with the puff pastry and tuck the edges in using two spoons. Prick with a small sharp knife.
  6. 6. Put straight in the oven and bake for 25-35 minutes until the pastry is golden.
  7. 7. Remove from the oven and leave to cool for 5 minutes before placing a plate, slightly larger than the pan, on top of the pastry and very carefully, preferable using oven gloves, invert the tart onto the plate.

Rate this recipe

Average rating 4.3 / 5. Vote count: 200

No votes so far! Be the first to rate this recipe.


9 oz ready-rolled puff pastry

6 dessert apples, peeled, cored and quartered, sprinkle with

Juice of ½ lemon to prevent browning

1/2 cup caster sugar

Pinch of cinnamon

3 star anise

3 tbsp calvados

2/3 of a stick butter, diced

1 x 250g ready-made all butter puff pastry

6 dessert apples, peeled, cored and quartered

Juice of ½ lemon

100g caster sugar

Pinch of cinnamon

3 star anise

3 tbsp calvados

75g butter, cubed

You'll Need

Heavy-base non-stick ovenproof frying pan