Apple Tarte Tatin

Method

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1. Toss the apple halves with lemon juice. Roll the pastry to a 26 cm circle, prick it all over, and chill on a tray.

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2. Scatter the sugar evenly over a 24 cm ovenproof frying pan and set over medium heat. Let it melt without stirring, swirling the pan occasionally, until it turns a deep amber — about 6 minutes.

   Mark done Start 6 min timer

3. Take off the heat and whisk in the butter, the vanilla seeds and salt. It will bubble violently; keep whisking to a smooth caramel.

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4. Pack the apple halves in tightly, cut-side up, standing them on their edges in concentric circles. They shrink significantly, so crowd them hard.

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5. Cook over medium-low heat for 20 to 25 minutes, basting occasionally, until the apples have softened and the caramel has thickened and darkened.

   Mark done Start 20 min timer

6. Lay the chilled pastry over the top and tuck the edges down inside the pan with a knife.

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7. Bake at 200°C / 390°F for 25 to 30 minutes until the pastry is deep golden and crisp.

   Mark done Start 25 min timer

8. Rest for exactly 5 minutes — long enough for the caramel to thicken, short enough that it has not glued itself down. Place a plate over the pan and invert confidently in one motion.

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9. Rearrange any stray apples and serve warm with crème fraîche.

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Chef’s Tips

• Use a heavy pan; thin pans scorch caramel in seconds.
• If the caramel sets before you flip, warm the base over low heat for 60 seconds to loosen it.
• Cut the apples the day before and leave them uncovered in the fridge to dry out — it concentrates the flavour.

Pairing Suggestions

• Calvados, or a glass of Coteaux du Layon
• Crème fraîche or vanilla ice cream, never both
• Follows a rich main such as cassoulet

Storage & Reheating

Best warm on the day. Keeps 2 days refrigerated; reheat in the pan or at 180°C / 355°F for 12 minutes to loosen the caramel and re-crisp the pastry.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.