Tarte Tatin Aux Pommes

For 6 people. Preparation time: about 45 min. Cooking time: 60 min.


  • For the pastry:
  • 250 g plain flour
  • 100 g butter, chilled, then cut into cubes
  • 100 g sugar
  • 1 egg
  • For the filling:
  • 2 kg apples
  • 200 g butter
  • 200 g caster sugar
  • Double or ice-cream, to serve
  • 1 mould 26 cm


  1. Put the flour, butter and sugar in a food processor and whiz until they look like breadcrumbs.
  2. Add the egg yolk and 15-30ml of cold water with the machine running until the pastry just comes together. (Add more if necessary)
  3. Gather into a ball, wrap in plastic film and chill for at least 30 minutes.
  4. Preheat the oven to 220C. Peel, core and slice the apples. Melt the butter in a pan no higher than 5 cm in height and stir in the sugar.
  5. Add the apples and cook over a medium heat, until the sugar becomes a wonderful golden brown colour and bubbles between the apples
  6. When the apples are cooked remove from the heat. Roll out the pastry on a lightly floured surface to about 4mm; gently roll this out over the mould and using your rolling pin as a cutter. Tuck the pastry edges into the mould and prick it gently with a fork
  7. Place this into the oven until the pastry is golden then turn the oven down to about 180C, cover with some baking paper and cook for another 10 mins
  8. When the tatin is cooked remove from the oven and leave to stand for 10 mins. Then place over a high heat for 1 min then turn out of the mould.
  9. Serve with cream or ice cream