Apple Tarte Tatin


You may need to look beyond the supermarket shelves to find them, but there’s an exciting variety of apples from UK orchards. From this week until May next year British apples are in their prime, as the first of the earlies start to appear at farmers’ markets and farm shops. If you’re lucky, you might have an apple tree within easy foraging distance or in your garden, its branches soon to be groaning with more fruit than you can munch, peel, bake, chutney, crumble, pie, jelly or jam.

You will need: (Serves 4)

  • 2 Cox Pippins apples
  • 1 sheet premade puff pastry
  • 100g caster sugar
  • 60g diced butter
  • Creme fraiche


1) Cut and core your apple into wedges and place in lemon water. (This will prevent them from browning)

2) Take a 22cm circular cast iron pan and cut the puff pastry to fit the pan.

3) Make a direct caramel in the pan by adding the sugar and taking it to a dark amber colour add the butter a small bit at a time, whisking constantly to make the caramel.

4) Arrange the apple pieces to form a neat pattern in the pan and then cover with puff pastry. (Cut a small hole in the middle of the pastry to let the steam escape)

5) Cook for 20 mins until the pastry is golden and crispy.

6) Turn it out on the plate with all the caramel and serve with creme fraiche.

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