james Martin Apple Tarte Tatin

This classic apple tarte tatin is rich, buttery, and beautifully caramelised, with soft apples and crisp golden pastry. It is an elegant yet comforting dessert that feels special without being complicated. The texture is tender underneath with a glossy, sticky topping, finished by flaky pastry. Difficulty is medium, and from start to finish it takes about 90 minutes.

Ingredients

For the apple base

• 75g unsalted butter
• 125g caster sugar
• 6 Braeburn or Granny Smith apples, peeled, cored, and halved
• 1 tsp vanilla extract

For the topping

• 1 sheet ready-rolled puff pastry
• Plain flour, for dusting
• Butter, for greasing

How to Make james Martin Apple Tarte Tatin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry turns golden.
• Make the caramel: Place the butter and caster sugar into a 24cm ovenproof frying pan. Heat gently until melted, then cook until the mixture turns a deep golden colour.
• Add the apples: Arrange the apples cut side up in the caramel, packing them in tightly. Cook over a low heat for about 10 minutes so they soften slightly and soak up the caramel.
• Top with pastry: Roll the puff pastry slightly larger than the pan. Lay it over the apples, tucking the edges neatly down the sides.
• Bake: Transfer the pan to the oven and bake for 35 to 40 minutes until the pastry is puffed, crisp, and deeply golden.
• Turn out: Leave the tart to rest for 5 minutes, then carefully invert onto a serving plate. Serve warm.

Tips

How do I stop the caramel burning?

Keep the heat moderate and watch the colour closely. Once it turns golden, remove it from direct heat straight away.

Which apples work best?

Firm, slightly tart apples like Granny Smith or Braeburn hold their shape and balance the sweetness of the caramel.

What if my tart sticks to the pan?

Let it rest briefly, then gently loosen the edges with a knife before turning out.

Serving Suggestions

• Serve warm with vanilla ice cream
• Pair with lightly whipped cream
• Add a spoon of crème fraîche for balance

Storage

Room temperature

Best eaten fresh, but it can sit at room temperature for up to 6 hours.

Refrigerator

Store covered for up to 2 days. Reheat gently before serving.

Freezing

Freezing is not recommended as the apples soften too much once thawed.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 52g
• Protein: 4g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Apple Tarte Tatin

Recipe by Milli RoseCourse: DessertCuisine: French, BritishDifficulty: Medium

Servings

6

slices

Prep time

25

minutes

Cooking time

45

minutes

Total time

90

minutes

Calories

420

kcal

1

hour 

10

minutes

A classic French-style apple tarte tatin with caramelised apples and crisp buttery pastry, baked upside down and turned out to serve.

Ingredients

• 75g unsalted butter

• 125g caster sugar

• 6 Braeburn or Granny Smith apples, peeled and cored

• 1 tsp vanilla extract

• 1 sheet ready-rolled puff pastry

• Plain flour, for dusting

• Butter, for greasing

Directions

• Preheat the oven to 200°C or 180°C fan.
• Melt butter and sugar in an ovenproof frying pan until a deep golden caramel forms.
• Arrange apples tightly in the pan and cook gently for 10 minutes.
• Cover apples with pastry, tucking in the edges.
• Bake for 35 to 40 minutes until the pastry is puffed and golden.
• Rest briefly, then carefully turn out onto a serving plate.

Notes

• Use a well-seasoned ovenproof pan for best caramel.
• Allow the tart to rest before turning out to avoid spills.
• Serve warm for the best texture.