Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Apple and Pecan Tarte Tatin

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Apple and Pecan Tarte Tatin

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4 - 6


    • 50g butter
    • 50g light muscovado sugar
    • 4 Cox's apple
    • 100g pecan halves
    • 375g Saxby Dessert Shortcrust Pastry


    1. Preheat the oven to 200°C, gas mark 6. Melt 50g butter in a frying pan and stir in 50g light muscovado sugar. When the butter has melted and the sugar dissolve to form a caramel, stir well, then add 4 Cox's apples, peeled, cored and thickly sliced.
    2. Cook the apples in the caramel for 15 minutes, or until lightly brown and starting to soften, then scatter with 100g pecan halves. Turn into a 20cm shallow cake tin (not loose-based) and shake the tin to level the apples.
    3. Roll out a 375g pack Saxby Dessert Shortcrust Pastry then place over the top of the tin, trimming off any excess. Bake for 25-30 minutes until the pastry is golden brown. Cool in the tin for 5 minutes, then turn out and serve with cream or vanilla ice cream.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars