Easy apple tarte tatin

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apple tarte tatin recipe
apple tarte tatin recipe
  • Serves: 6

  • Prep time:

    (plus 30 mins chilling time)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Some people think of this classic dessert recipe as complicated but our easy apple tarte tatin couldn't be simpler to make. We've even included instructions for how to make your own pasty, and we promise it's not hard! However, if you're tight on time and need a quick fix then there's no shame in using shop bought pastry - it'll still look and taste just as good. This recipe for easy apple tarte tatin serves six so is great for after a special family meal. We think the best way to top it is to make sure you've got plenty of thick double cream to go with it - delicious!


  • 4-6 apples, peeled, cored and quarted
  • 150g butter
  • 125g caster sugar
  • Juice of 1 lemon
  • 150g flour
  • 2 egg yolks

You could also try serving this with clotted cream instead of ice cream


  1. Preheat the oven to 200º C.
  2. First make the pastry. Combine the flour,100g of the sugar and 100g of the butter together in a food processor until it resembles breadcrumbs. Add the egg yolks and combine until your pastry cleans the bowl. Wrap in cling film and chill for 30 mins.
  3. Heat the remaining butter in an ovenproof frying pan add the remaining sugar. When the butter and sugar has melted, add the lemon juice and apples. Coat the apples evenly in the syrup and then carefully arrange in the pan, cut side up.
  4. Roll out the pastry to cover the apples, trimming off any that hangs over the side of the pan. Prick with a knife 2 or 3 times, place in the oven and bake for 20 mins.
  5. After 20 mins, reduce the heat to 170º C and bake for another 20 mins. Remove from the oven, run a knife around the edge and leave to rest for a few minutes.
  6. To serve, turn over carefully onto a serving plate. If any pieces of apple remain in the pan, gently replace them onto the tart. Serve warm with cream or ice cream, and some vanilla if you fancy it, too.

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