• For such a elegant dish that looks like it takes hours of preparation, it’s funny to think that the apple tarte tatin was actually created by accident. The exact details of its creation vary, but most accounts suggest that it was the delicious mistake of an overworked Parisian chef in the 1880s. Today, this yummy pastry has become a classic thanks to its signature upside-down preparation and caramelised fruit. Absolutely delicious with a scoop of ice cream!

    For another fruity delight, try Plum tarte Tatin. Or if you prefer something more savoury, try Heirloom tomato tarte Tatin.

    Apple tarte Tatin

    Serves: 6
    Cooking Time: 1 hr


    • 6 golden delicious apples
    • 30ml (2 tbsp) lemon juice
    • 200g vanilla sugar
    • 30g (3 tbsp) unsalted butter, cubed
    • 400g puff pastry
    • vanilla ice cream, to serve



    Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 100g vanilla sugar.


    Place the remaining sugar and 30ml (2 tbsp) water in an ovenproof frying pan over low heat, stirring to dissolve the sugar. Increase heat to medium and cook until the sugar caramelises and is golden brown, about 5 minutes.


    Add the apples, cut-side up and dot with butter. Cook for 5 minutes, keeping the heat low. Remove from heat and set aside to cool.


    Preheat the oven to 180°C and roll out the pastry. Cut into a circle slightly larger than the pan and place the pastry over the apple, tucking any excess underneath.


    Bake until the pastry is cooked and golden, about 35 minutes.


    Turn the tart upside down onto a large plate. Serve with ice cream.