Upside - down apple tart

Tarte tatin

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

David Rathgeber’s recipe for tarte tatin will not disappoint. His pre-cooking of the apples ensures that they end up being totally engulfed in the rich juicy caramel.


  • 200 g (7 oz) caster sugar
  • 4 firm eating apples


First make the pastry. Beat the butter, icing sugar and almonds together, add the egg and beat again. Sift in the flour and mix, roll into a ball, then wrap in greaseproof paper and leave to rest overnight in the fridge.

Preheat the oven to 160°C/325°F/Gas 3. Put the sugar in a