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Apple Tarte Tatin

French upside down apple pie with homemade pastry - best served warm with chantilly cream or vanilla icecream


  • 6 large granny smith apples

  • 100 g unsalted butter (chopped)

  • 1 cup brown sugar

  • 2 teaspoons lemon juice

  • 1 cup plain flour

  • 2 tablespoons caster sugar

  • 80 g unsalted butter, cold

  • 2 tablespoons sour cream


  • 1.

    Peel, core an quarter apples.

  • 2.

    Melt butter in a large saucepan; add apples, sprinkle with brown sugar and lemon juice.

  • 3.

    Cook uncovered on low heat for 30 minutes, turning apples as they caramelize (you may need a lid to prevent evaporation).

  • 4.

    Place apples, rounded side down in a 23cm pie dish (or oven proof frypan).

  • 5.

    Drizzle with half the caramel from the pan, reserve remaining caramel.

  • 6.

    Pack apple tightly to avoid any gaps, cover and refrigerate while preparing pastry.

  • 7.

    To prepare the pastry process the flour, sugar and utter in a food processor until they are combined.

  • 8.

    Add the sour cream and mix again.

  • 9.

    Knead dogh on a floured surface until smooth, cover and refridgerate 30 minutes.

  • 10.

    Preheat oven to moderate (180c) Roll dough out until large enough to cover apple.

  • 11.

    Invert pastry over pie dish and carefully tuck the pastry around the edges of the apples. rush pastry with egg wash for a glaze.

  • 12.

    Bake uncovered for 30 minutes or until golden and sit for 5 minutes.

  • 13.

    Carefully flip onto a serving plate. Reheat leftover caramel and drizzle over pie.

  • 14.

    Serve with vanilla icecream.


If you can cook apples in a cast-iron pan and put straight into the oven once pastry is on top... saves on dishes.

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