Alive and Cooking

Apple Tarte Tatin

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250g chilled butter, cubed
1 ½ cups plain flour
¼ cup cold water
6 green apples (or pears),
    peeled, cored and quartered or sliced
½ cup sugar
1/3 cup water, extra
1 tablespoon lemon juice
double cream, for serving


Rub 200g butter into flour or blend in a food processor until fine crumbs form. Add cold water and mix or blend briefly until dough just comes together.

Roll out on a floured surface or between sheets of baking paper into a circle large enough to fit a round ovenproof flan dish and refrigerate.

Arrange apples, cut side up, in the base of the flan dish. Heat sugar, extra water and lemon juice in a heavy based saucepan, stirring until dissolved then bring to the boil, without stirring, until a light golden toffee colour. Stir in remaining butter until melted.

Pour immediately over apples in dish and cover with pastry, trimming and tucking in edges as needed. Bake at 200°C for 15-20 minutes or until golden brown.

Allow to cool and turn upside-down onto serving dish (use one with a lip so the toffee juices don’t escape) and serve with cream.

Apple Tarte Tatin