Tarte Tatin

Tarte Tatin

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  • 4 to 6
  • Easy
  • 20 minutes
  • 30 minutes
  • Nederburg Winemaker's Reserve Special Late Harvest 2011


  • 500 g ready-made puff pastry
  • 12 small red apples
  • 600 g caster sugar
  • 240 g unsalted butter
  • 200 g crème fraîche

Cooking Instructions

Preheat the oven to 200°C. Roll out the puff pastry and cut into a large piece slightly larger than a 23 cm skillet.

Peel and core the apples, then halve them lengthways.

Heat the sugar and butter in the skillet over a high heat. When the mixture begins to caramelise, remove it from the heat. Place the apple halves, cut-side up, in the caramel and cover them with the pastry, tucking in any overlapping edges. Bake for 15 to 20 minutes, or until the pastry is golden brown.

Place a plate over the skillet and invert to remove the tatin from the former. Serve with a dollop of crème fraîche.

Pete Goffe-Wood Recipe by: Pete Goffe-Wood
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