Dessert Recipes > Tarte Tatin

This recipe is part of the February 2009 Recipes Menu

Starter - Parsnip Logs with Red Chili Dip
Main Course - Partridge Braised With White Cabbage And Bacon
Dessert - Tarte Tatin

How to make tarte tatin:
This is a French classic and not at all difficult to make. The apples and sugar cook beneath the pastry and when turned out are nicely caramelised and syrupy.


Tarte Tatin
1/2oz unsalted butter, melted
3oz soft brown sugar
1lb dessert apples, peeled, cored and thinly sliced

for the pastry:

4oz plain flour
2oz unsalted butter
1oz icing sugar
1 egg yolk
(see measure conversions for more information)


- Brush the inside of an 8 inch sponge tin with half of the melted butter.
- Line the base of the tin with baking parchment.
- Brush the top of the baking parchment with the rest of the melted butter.
- Spoon the brown sugar onto the buttered baking parchment.
- Make the pastry by rubbing the butter into the flour.
- Add the icing sugar and make a paste by mixing in the egg yolk.
- Knead the pastry until smooth.
- Roll out the pastry into an 8 inch diameter circle.
- Arrange the apple slices on top of the brown sugar.
- Place the pastry circle carefully over the apples.
- Press down lightly.
- Bake at 180 degrees C. for about 40 minutes or until the pastry is golden brown.
- Cool for 5 minutes.
- Turn out onto a plate so the apples are uppermost.