Otherwise known as Tarte Tatin, this tart is a favourite because of its delightful caramelly apple flavours. A great dessert. i like this made with really chunky pieces of apple so I literally quarter the apples rather than slicing them thinly.


  • 5 green apples (peeled and quartered)

  • 100 g caster sugar

  • 50 mls water

  • 50 g butter

  • Shortcrust pastry

  • 200 mls double cream


  • 1.

    Preheat the oven to 180 C.

  • 2.

    Peel and core the apples. Cut into four pieces.

  • 3.

    In a heavy bottomed pan, heat the caster sugar and the water stirring until it forms a syrup. Stop stirring and allow the sugar to caramelize over3 minutes or so or until it is just turning golden.

  • 4.

    Take the pan off the heat and stir through the butter.

  • 5.

    Cook the apples gently in the caramelized syrup for 4 minutes.

  • 6.

    Arrange the apples in a tart pan and pour the syrup over.

  • 7.

    Roll out the shortcrust pasty and place over the apples. Bake in the oven for 20 – 25 minutes until the pasty is cooked and golden.

  • 8.

    Allow to stand for a couple of minutes before turning it out on to a plate.

  • 9.

    Slice and serve with double cream.


Puff pastry can be uesd instead of the shortcrust pastry.

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