This isn’t a fussy bakery tart.
James Martin’s Apple Tarte Tatin is pure kitchen magic: golden sticky apples, flaky puff pastry, and that glorious moment when you flip it out and see all that caramel shining back at you.
Messy? Yeah.
Worth it? Every single time.
Why This Apple Tarte Tatin Works So Well
The apples cook down slow in a bath of butter and sugar, turning syrupy and rich.
The puff pastry goes crisp and golden — no soggy bottoms here.
And because you flip it out upside down, all that gooey caramel soaks right into the pastry.
You don’t need fancy pastry skills — just a heavy pan, good apples, and a bit of nerve for the flip.
Ingredients (And Why They Matter)
All-butter puff pastry: No shortcuts. You want rich, flaky layers that puff properly.
Caster sugar: Melts fast, caramelizes smooth.
Butter: Loads of it. For flavor, for gloss, for magic.
Pink Lady apples: Sweet, sharp, and they hold their shape when cooked.
Vanilla ice cream: Because warm tarte with cold ice cream is unbeatable.
How to Make It
1. Get Set
Set the oven to 200°C (about 400°F).
Roll your puff pastry into a rough circle if it’s not already. Chill it while you get the apples going.
2. Caramel Time
Grab a heavy, ovenproof frying pan.
Melt the butter and sugar over medium heat. Stir now and then — don’t walk away.
You want it thick, golden, and glossy — not burnt. Watch it like a hawk.
3. Load the Apples
Peel, core, and halve all your apples.
Pack them tight into the pan — squeeze them in standing upright, flat sides up.
Cook over low heat for about 15 minutes.
Baste the apples with the bubbling caramel every few minutes.
They’ll soften a bit and soak up the goodness.
Pro Tip: If gaps open up, shove another apple half in. Tarte Tatin forgives a bit of mess.
4. Top with Pastry
Take the chilled pastry and lay it over the top.
Tuck the edges down the sides like you’re tucking a blanket in.
No stress if it’s rough — it’ll shrink and hug the apples as it bakes.
5. Bake It
Straight into the hot oven for 30 minutes.
You want that pastry golden, puffed, and crisp.
If you see caramel bubbling up the edges — perfect.
6. Flip It
Now the scary bit.
Let the tart cool for 5–10 minutes (not longer or the caramel sticks hard).
Put a big plate over the pan. Deep breath.
Flip it fast and brave.
If a few apples stick, just peel them out and patch them back on top. No one will know.
7. Serve It
Slice it up warm.
Scoop of vanilla ice cream melting on top? Mandatory.
Eat fast while the caramel’s still syrupy and the pastry’s still crisp.
Common Mistakes and How to Dodge Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Caramel burns | Too hot, left alone | Medium heat, stir gently |
| Pastry soggy | Apples too wet, pastry too cold | Tuck it in well, chill the dough |
| Tart sticks | Cooled too long | Flip 5–10 minutes after baking |
| Apples fall apart | Cooked too hard before baking | Keep caramel low and steady |
What to Serve With Apple Tarte Tatin
- Big scoop of vanilla ice cream melting into the caramel
- Whipped cream piled high
- Caramel sauce drizzled extra over the top
- A strong black coffee for balance
How to Store and Reheat
Fridge: Store slices in an airtight box for up to 3 days.
Freezer: Wrap well and freeze for up to 2 months.
To reheat:
- Oven: 350°F (180°C) for about 10–15 minutes to crisp the pastry back up
- Microwave: 30 seconds if you’re desperate (but it’ll lose some crispness)
A Quick Bite of History
Tarte Tatin was invented by accident — two sisters in France flipped their apple tart the wrong way and baked it upside down.
James Martin sticks close to the old magic here: butter, sugar, apples, pastry — that’s it.
Simple food done properly, and honestly, once you taste it, you’ll never want a right-way-up tart again.
Try More James Martin Recipes:
James Martin Apple Tarte Tatin
Description
James Martin’s Apple Tarte Tatin is a sticky, sweet masterpiece: caramelized apples packed onto flaky puff pastry, flipped upside down and served warm with melting scoops of ice cream.
Messy, beautiful, and ridiculously good.
Ingredients
To serve:
Instructions
- Preheat oven to 200°C (400°F).
- Melt butter and sugar in a heavy ovenproof pan over medium heat.
- Arrange apples tightly in the caramel.
- Cook 15 minutes, basting occasionally.
- Lay chilled puff pastry over apples, tuck sides in.
- Bake 30 minutes until pastry is golden.
- Cool 5–10 minutes.
- Flip onto a large plate — fast and brave!
- Serve warm with vanilla ice cream.
Notes
- Use real butter puff pastry — no shortcuts.
- Don’t rush the caramel — golden, not burnt.
- Flip before it cools too much or it’ll stick.
- If apples fall off — patch them back. No drama.