A rustic French classic, tarte tatin is the kind of dessert that feels both elegant and comforting at the same time. Traditionally made by caramelising apples in butter and sugar before baking them beneath a layer of golden puff pastry, the tart is famously flipped after baking to reveal glossy, tender fruit and rich caramel.
This version from Al-Noah keeps things beautifully simple, letting the natural sweetness of apples and the warmth of spices like cinnamon or nutmeg shine through. With only a handful of ingredients and minimal preparation, it’s the perfect dessert for when you want something impressive without too much fuss.
Best served warm with a generous spoonful of crème fraîche, this tarte tatin makes a wonderful sweet afternoon treat or a cosy dessert alongside a cup of tea. While apples are the classic choice, the recipe is wonderfully adaptable – pears or other seasonal fruits work just as well, making it an easy dish to revisit throughout the year.
Ingredients
Serves 4-6
- 2 green apples
- 150 grams caster sugar
- 2 tbsp butter
- sprinkle of nutmeg, or cinnamon, or both
- 1 sheet of puff pastry, rolled to size of pan
- crème fraiche
Method
- Preheat your oven to 180 degrees Celcius.
- Peel and slice your apples using a mandolin (I find the somewhere in the middle range for thickness works well).
- Place the sugar in an oven proof pan and put on the stove at a medium heat.
- Watch closely as the sugar starts to caremelise, slowly turning the pan with your wrist to spread the sugar evenly.
- Once the sugar is glossy, add your butter, it will start to bubble.
- Now, add a sprinkle of nutmeg/cinnamon.
- Take off the heat once the caramel has slightly thickened, and arrange your apples started from the middle and working outwards like a snail.
- Place the pastry over the pan, trimming any excess and tucking the edge into the pan.
- Prick some fork holes through the pastry.
- Place in the over for approx. 30 minutes or until the pastry is beautiful and golden.
- Finally, it’s time to flip! (Be careful as the handle of the pot will be very hot). Transfer across to a plate in one quick movement.
- Top with crème fraiche and serve immediately.
Looking for more simple dessert inspiration? Check out our list of easy desserts you can make from pantry staples, or make this recipe for warm chocolate tarts from Bronte’s Table Manners.
