Make this impressive apple tarte tatin recipe, then check out our apple pie, apple tart, apple crumble, apple turnovers, apple strudel and more seasonal apple recipes.

Looking for more French dessert inspiration? Try our tarte au chocolat, pain au chocolat, Crêpes suzette and more French recipes.

What is the best pan for tarte tatin?

We suggest using a heavy-based, ovenproof frying pan to make tarte tatin. Otherwise, you can buy specialist cast iron tarte tatin dishes from many kitchenware shops.


  • 5-7 (use a mixture of sweet and sharp eating apples, I used Granny Smith’s and Cox’s Orange Pippins)
  • 175g golden granulated sugar
  • 50g butter, cut into cubes
  • 325g ready-rolled sheet all-butter puff pastry
  • to serve vanilla ice cream


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Cut the apples in half, peel, core and set aside.

  • STEP 2

    Put the sugar and 100ml water in a 20cm ovenproof frying pan and stir with a wooden spoon. Put the pan over a medium heat and cook, without stirring, until the syrup caramelises to a deep golden brown. Remove from the heat.Add a pinch of salt and the butter and carefully tilt the pan back and forth to mix it in.

  • STEP 3

    Arrange the apples, rounded-side down, in the pan, nestling them as close together as you can, cutting some into quarters or smaller chunks to fill in the gaps. Lay the pastry sheet over the top of the pan and use a knife to cut a circle that’s just a bit bigger than the pan. Fold the edges of the pastry inside the pan (use the handle of a table knife, not your fingers) around the apples. Bake for 25-30 minutes or until the pastry is golden brown.

  • STEP 4

    When the tart comes out of the oven, leave for a minute, then cover the pan with a plate (and your hands with an oven cloth as some hot caramel will leak out) and carefully flip the tart out onto the plate. You might need to scrape some caramel out of the pan over the apples. Be careful with the pan handle too as it will still be hot from the oven. Serve with vanilla ice cream.

Try these sweet and savoury twists on the classic tarte tatin:

Pear tarte tatin

Making a classic tarte tatin may be the ultimate pudding showstopper, but combine it with ripe British pears and you’re reaching perfection. Remember, ice cream on the side is non-negotiable.

A whole tarte tatin on a white plate with one slice taken out of it

Apricot and cardamom tarte tatin

When roasted, the sweetness of the apricots intensifies and turns really juicy – perfect for a tarte tatin spiced with cardamom and served with a no-churn chai ice cream.

A tarte tatin with a scoop of ice cream on top, on a purple plate with a mottled pink stone background

Banana tarte tatin

This cinnamon-spiced banana tarte tatin recipe comes from Cinnamon Club. It's easy to make but looks impressive.

Spiced Banana Tarte Tatin Recipe

Tomato tarte tatin

Encase juicy cherry tomatoes in crisp, golden pastry to make this show-stopping savoury version of the classic French tarte tatin.

Tomato Tarte Tatin Recipe

Shallot tarte tatin

Check out this shallot tarte tatin, a savoury twist on this classic recipe. This impressive looking dish makes for a great veggie main the whole family will love.

Shallot Tarte Tatin Recipe

Beetroot tarte tatin

Celebrate the earthy purple veg in this vegan Christmas centrepiece — we've used beetroot tops to create a zingy salsa verde to drizzle over the puff pastry tart

A round puff pastry tart topped with purple beetroots and green pesto

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