Tarte Tatin

  1. Peel, core, and cut apples in half let rest in tray, covered with cloth refrigerate overnight to dry
  2. For the pastry, combine 250g cold butter, 250g strong flour, and 60ml waterRoll into a ball, wrap in cling film and rest in the fridge. Pull out from fridge half an hour before use
  3. For the caramel sauce:
    In a large frying pan, cook at medium heat, Brown sugar, caster sugar & brandy
    Once combined add 40g butter
    Remove from heat and let cool
    Add vanilla seeds to caramel
    Grate and add a pinch of nutmeg, cinnamon, star anise, clove
  4. Puff pastry or rough pastry: 250g butter, 250 g strong flour, 50-75 ml water.
  5. Lay out used vanilla pods into the caramel frying pan pan
  6. Place apple on top of vanilla pods into pan Add 40g of butter
  7. Dust pastry ball and roll out to 1cm thickness
  8. Use plate to size and cut pastry lay on top of a frying pan
  9. Make a few holes in the pastry to prevent over raising
  10. 180 degrees for 30 mins
  11. Let set for 20 mins and then flip pan with serving dish
  12. Sprinkle with a touch of the spices and finish with icing sugar
  13. Serve with crème fresh or vanilla ice cream

*Chef's tip* use the handle of a spoon to tuck the edge of the pastry into the pan

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  • 18 gala apples
  • 150g brown sugar
  • 150 caster sugar 40
  • 40 ml brandy
  • 40g salted butter
  • 1 vanilla pods
  • pinch of fresh ground: nutmeg, cinnamon, star anise, clove, cardamom (combine)