Upside Down Apple Tart – or Tarte Tatin

I first wrote down this recipe when considering Government u-turns, as the upside down nature of it has something of an appeal. It is also one of the best and easiest puddings. Making your own puff pastry is amazing, but the all butter puff is very good and makes this quick to do as well. I have occasionally varied it and if you want to go all out toffee you can make a caramel to pour over it at the end as well. I prefer it cold, but it is also great hot.


1 pack Ready rolled all-butter puff pastry

4 British eating apples (such as Cox’s)

140g/5oz caster sugar

110g/4oz butter

One oven proof frying pan


Turn the oven onto 200C/190C fan assisted

Peel, core and cut the apples into 8 wedges each. This can be done a little in advance as the browning (oxidization) of the apple actually helps as it dry out a little and works with the caramel colour. Also, for the caramel to be truly sticky and not get dissolved by the apple juice you want the segments a little dried out.

Cut the puff pastry to the size of the top of the pan (turn the pan upside down over the pastry and cut a circle around it. Leave the pastry to one side.

Put the sugar in a frying pan with half the butter cut into small pieces and evenly arranged. Heat (on the hob) moderately until it is all melted (butter and sugar) and the sugar is a pale golden colour (approx 5-8 mins, you should be able to smell caramel at this point, but you don’t want it to burn). Remove from the heat and arrange the apple segments rustically in one single layer in the pan. Cut the rest of the butter into small pieces and drop evenly around the apple.

Put the pastry on top of the apple and put the whole thing in the oven until the pastry is golden brown and properly risen. Aprox. 20-25 minutes. Take it out of the oven (using oven gloves as the handle is hot!) and allow it to cool for 2 minutes.

Find a serving plate at least 10cm wider in diameter than the edge of the pan. Get a tea towel and double fold it over your arm that you will use to hold the serving plate, to protect it from the hot caramel. Using an oven glove hold the pan and put the serving plate on top (with the tea towel covered hand). Holding the plate and the pan firmly and quickly and carefully turn the whole thing upside down. Tap the pan to ensure all the apple has fallen on the pastry. Serve hot or cold with fresh double cream.

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