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Tarte Tatin

Name: Tarte Tatin
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 135 min
Yield: 180
Ingredients: 8 Pink Lady apples; soft unsalted butter; caster sugar; 1 cinnamon stick; 1 vanilla pod; a few star anise; vanilla ice cream, to serve

This traditional French Tarte Tatin combines tender, caramelized apples with buttery puff pastry, flipped for a stunning presentation and rich flavor.

Recipe by Matthew Ryle

From YouTube · Jul 24, 2026

Watch on YouTube

This traditional French Tarte Tatin combines tender, caramelized apples with buttery puff pastry, flipped for a stunning presentation and rich flavor.

20 min, estimated

Prep time

2 hrs

Cook time

2 hrs 20 min

Total time

180

Yield

Ingredients

7 ingredients

Adjust servings

Servings: 18090 to 360

Ingredients and nutrition update together

Per serving350 kcal

Fat: 15g
Carbs: 55g
Protein: 3g

Whole recipe (180 servings): 63000 kcal

Method

12 steps

Peel and halve the Pink Lady apples, remove the core with a melon baller or apple corer, and dry them.
Place a large, ovenproof pan over medium heat and add 150 g of soft unsalted butter and 150 g of caster sugar.
Add 1 cinnamon stick, 1 vanilla pod, and a few star anise to the pan.
Arrange the apples upright in the pan, pressing them down into the butter and sugar mixture, starting from the outside and working inward.
Cook on the stovetop for about 15 minutes until the caramel turns dark.
Roll out ready-made puff pastry into a circle larger than the pan, about the thickness of a coin.
Cover the apples with the pastry, tucking in the edges around the apples.
Cut a small slit in the pastry to allow steam to escape.
Transfer the pan to a preheated oven at 180°C and bake for 40–50 minutes until the pastry is dark, crisp, and golden.
Remove from the oven and let rest for a few minutes.
Carefully invert the tart onto a serving plate, ensuring the caramel and apples are on top.
Serve warm with vanilla ice cream.

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