What apples should you use for tarte Tatin?
6 dessert apples (about 900g/2lb), such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain Other fr Lees meer
What is the secret to a perfect tarte Tatin?
Sjoerd Bulut
2025-11-09 02:40:10
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The secret is to get a really crisp pastry and use the best possible apples.
Apparently, the secret is to get a really crisp pastry and use the best possible apples.
Most of the caramelisation for my version is done stovetop, which makes it easier to get crispy pastry as you can then cook the whole thing in a hotter oven.
The secret to a perfect Tarte Tatin is not complicated, but it is quite time-consuming, especially if you make your own pastry.
It is superb but, while it’s not complicated, it is quite time-consuming, especially if you make your own pastry.
Most of the caramelisation for my version is done stovetop, which makes it easier to get crispy pastry as you can then cook the whole thing in a hotter oven.
But, for the perfectionist it probably isn’t quite there – it lacks that beautiful Mille Feuille texture to the pastry and the deep caramelisation of the apples.
Nynke Hussain
2025-11-02 07:42:18
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The secret to a perfect tarte Tatin is to roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle.
Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
Arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion.
Gently press with your hands to ensure there are no gaps.
Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost.
Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape.
Bake for a further 40-45 mins until the pastry is golden brown and crisp.
For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving.
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Can you use Bramley apples for tarte Tatin?
Making an apple tart in my younger years was a much simpler process and was usually made with a very Lees meer
Juul Tahiri
2025-10-24 21:35:39
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Put the pastry to one side for now.
Just please remember never ever to touch or taste hot caramel, as it can burn really badly.
Once the caramel looks and smells delicious – it should be a lovely chestnut brown – add your halved apples.
Add the cubed butter, then lay the pastry over the top.
To make it look like a tarte Tatin you need to turn it out, which isn't hard – but you do need to be careful with that hot caramel.
Light golden puff pastry, soft juicy fruit and crisp caramel is a great combination!