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
How to make apple tarte tatin James Martin?
Mike Kerkhof
2025-11-13 00:27:08
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Pre- heat the oven to 200 degrees.
Melt the sugar and butter in a large oven proof pan.
Pack tight with apples, cook for 15 minutes basting the apples.
Put the pastry on top of the pan, tuck the edges in, and bake in the oven for 30 minutes.
To serve, tip out the tart, slice and finish by spooning a ball of ice- cream on top.
Anouk le Matelot
2025-11-06 01:24:08
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Pre- heat the oven to 200°C/400°F degrees.
Melt the sugar and butter in a non-stick pan, once melted keep on a medium heat and add the apples, cooked and keep turning the apples for 20 mins until nicely caramelised, this will take time, but it is the most important part of making a good tarte tatin.
Add the Drambuie Honeyed Liqueur and leave to cool slightly before adding to the oven dish with half of the caramel.
Roll the puff pastry to about 3 to 4 mm thick and cut into a circle approx 1 inch larger than the dish your apples are to be cooked in.
Put the pastry on top of the apples, tuck the edges in and bake in the oven for 30 minutes.
Remove from the oven and cool slightly before turning out onto a serving plate.
Mix the cream with the icing sugar, Drambuie Honeyed Liqueur and vanilla pod seeds and place in a serving jug.
To serve, warm the remaining caramel and brush over the tarte tatin and serve warm.
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What is the secret to a perfect tarte Tatin?
Put the pastry to one side for now. Just please remember never ever to touch or taste hot caramel, Lees meer
Casper Demir
2025-10-24 22:34:36
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Preheat the oven to 200C, Gas 6.
Melt the sugar and butter in an oven proof pan, about 20cm diameter.
Pack tightly with the apples and cook for 20 - 30 minutes, basting the apples with the liquid, until they are translucent.
Put the pastry on top of the, tuck the edges in, and bake in the oven for 30 minutes.
Leave to rest out of the oven for a few minutes to cool slightly.
To serve, place a plate on top of the tart and very carefully turn the tart upside down - be very careful of any hot caramel that may drip out.
Slice and finish by spooning a ball of ice- cream on top.