Apple Tart Tatin


Apple Tart Tatin

This French classic is as delicious as it is beautiful. Serve at teatime as a fancy midday pick-me-up, or wow guests as a showstopping dessert – either way it’s delicious on its own or with cream or ice cream.

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100g Butter
100g Light brown sugar
5 Pink Lady apples, peeled, cored and thinly sliced
Juice of half a lemon
300g Puff pastry
Vanilla ice-cream (optional)


  1. Pre-heat the oven to 220 C /200C Fan / Gas 7
  2. Melt the butter in a saucepan. Add the sugar and stir until dark golden brown. Pour into a 20 cm / 8” deep sandwich tin or tart tatin tin.
  3. Toss the apples in the lemon juice, then arrange on top of the caramel. Roll out the pastry to a circle slightly bigger than the tin. Trim off the excess pastry, then place on top of the apples. Push down the sides.
  4. Bake for 30 to 35 minutes until the pastry is golden and crisp.
  5. Turn upside down onto a plate.
  6. Serve with ice cream.

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