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Family Run, Award-Winning Greengrocer, Est. 2009

Classic Tarte Tatin

Classic Tarte Tatin


  • 6-8 apples (choose a variety from the inventory, but something with a slightly tart flavour like Bramley apples works well)
  • 150g granulated sugar
  • 75g unsalted butter
  • 1 sheet of puff pastry (store-bought or homemade)
  • A pinch of salt

  1. Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 6.
  2. Peel, core, and quarter the apples.
  3. In a flameproof ceramic Tatin dish or an ovenproof heavy-based frying pan, melt the unsalted butter over medium heat.
  4. Add the granulated sugar to the melted butter and cook, stirring constantly, until it turns a rich golden caramel colour.
  5. Carefully arrange the apple quarters in a circular pattern over the caramel in the dish.
  6. Allow them to cook in the caramel for about 10 minutes, until they start to soften slightly.
  7. While the apples are cooking, roll out the puff pastry sheet to a size slightly larger than the diameter of your dish.
  8. Once the apples have softened slightly, remove the dish from the heat.
  9. Place the puff pastry sheet over the apples, gently tucking the edges down around the apples.
  10. Transfer the dish to the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and crispy.
  11. Remove the Tarte Tatin from the oven and let it cool for a few minutes.
  12. Place a serving plate over the dish and carefully flip it over to release the Tarte Tatin onto the plate, with the caramel-covered apples on top.
  13. Serve your classic Tarte Tatin warm, perhaps with a scoop of vanilla ice cream or a dollop of clotted cream.