Tarte tatin

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

The Tatin sisters, who ran a hotel in France in the early 1900s, created this upside-down tart. It is traditionally made with apples, though pears are a common substitute.


3 large (600 g/1 lb 5 oz) granny smith apples

75 g (2 3/4 oz) unsalted butter, chopped

150 g (5 1/2 oz/ 2/3 cup) caster (superfine) sugar

1 sheet (24 x 24 cm/9 1/2 x 9 1/2 inches) frozen butter puff pastry, thawed slightly

crème fraîche, thick (double/heavy) cream, pouring custard or ice cream, to serve


1. Peel, core and halve the apples. Cut each apple half into 3 wedges. Combine the butter and sugar in a 21 cm (8 1/4 inch) (base measurement) ovenproof cast-iron pan and place over medium heat. Cook, stirring occasionally, for 5 minutes or until the butter has melted and the mixture is bubbling. Remove from the heat and arrange the apple wedges over the base of the pan. You may have some apple left over.

2. Return the pan to medium heat and cook for 15 minutes or until the apples are tender and golden underneath. Remove the pan from the heat and allow the apple mixture to cool completely. Preheat the oven to 180°C (350°F/Gas 4).

3. Cut the pastry into a 24 cm (9 1/2 inch) round. Place the pastry over the cooled apples, then carefully tuck the pastry around the apples, pushing it gently down the inside of the pan and onto the apples. Bake for 40-45 minutes or until the pastry is deep golden and cooked through, and the apple juices are bubbling. Remove from the oven and set aside for 10 minutes to cool slightly.

4. Invert the tarte tatin onto a serving plate. Serve immediately, cut into wedges, with crème fraîche, cream, pouring custard or ice cream.