Waitrose and Partners
Apple tarte tatin

Apple tarte tatin

This French-style tart is cooked upside down and then flipped when served, revealing dark, lusciously sticky caramel. 

Angela Hartnett cooks this recipe for Nick Grimshaw and guest Miriam Margolyes on episode 10, season 4 of Dish, the Waitrose podcast. It followed sage & rosemary chicken stew and was served with Paul Mas Auromon Chardonnay Limoux.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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  • Serves8
  • CourseDessert
  • Prepare25 mins
  • Cook1 hr
  • Total time1 hr 25 mins
  • Plusresting

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  • 375g block all butter puff pastry
  • plain flour, for dusting
  • 1 vanilla pod, split and seeds scraped out
  • 75g golden caster sugar
  • 40g unsalted butter
  • 3 tbsp calvados, cider brandy or cold water
  • 8 cox apples (about 1.2kg), peeled, cored and quartered


  1. Preheat the oven to 220˚C, gas mark 7. Roll the pastry out on a floured surface to about 0.2cm thick. Cut out a rough circle at least 5cm wider than the top of a 20cm heavy-based, ovenproof frying pan and lay on a baking sheet. Prick the pastry all over with a fork, cover and chill in the fridge for at least 20 minutes.

  2. Meanwhile, put the vanilla pod and seeds in the 20cm pan with the sugar, butter and alcohol or water. Heat gently until the sugar dissolves, then simmer briskly for 2-3 minutes to a dark, sticky toffee; take off the heat.

  3. Working from the outside in, lay the apples in the pan, ensuring the flat sides touch the pan’s base and sides and that there aren’t any gaps. Cook over a medium-high heat for 10-15 minutes, without turning the apples, to create a thick layer of amber, almost burnt, caramel on the base. Scatter over a pinch of salt and take off the heat.

  4. Lay the chilled pastry tightly over the apples, tucking any of the overhang down the sides of the pan with a wooden spoon. Cut a few slits in the pastry to let steam escape, then bake for 20 minutes. Reduce the oven temperature to 200˚C, gas mark 6 and cook for 10-15 minutes more, then set aside to rest for a final 10 minutes.

  5. Take a plate that is larger than the pan. Hold it upside down over the top of the pan and quickly flip over to turn out the tarte. Serve with vanilla ice cream or crème fraîche, if liked.


Typical values per serving when made using specific products in recipe


1,397kJ/ 334kcals



Saturated Fat












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3 out of 5 stars1 rating