Pete Goffe-Wood

Tarte Tatin

Tarte Tatin



This is a classic dessert that is simple and stunning. Feel free to vary the fruit – pears work well here, as do bananas and mangoes. When the pastry is crisp and the caramel is dripping, this dessert is right up there with the best of them.


6 apples
500g puff pastry
240g (1 cup) unsalted butter
600g (2½ cups) castor sugar
500g (2 cups) crème fraiche or vanilla ice cream


Grease a muffin pan or spray it with non-stick spray. Roll out the puff pastry and cut 12 discs. The discs must be just a little larger than the muffin inserts. Peel and core the apples, then cut them in half lengthways. Heat the muffin pans on the stovetop. Put 20g (1 tbsp) of butter and 50g (2 heaped tbsps) of sugar into each muffin insert.
When it begins to caramelize place the apple halves cut-side up in the muffin inserts. Cover each apple half with a pastry disc, tucking in any overlap. Bake the tray in a hot oven (200ºC) for approximately 15–20 minutes, or until the pastry is golden brown.
Remove from the oven; place a baking tray over the muffin pan and invert. The tatins will loosen and drop out. Serve with a dollop of crème fraiche or vanilla ice cream.