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  • Sarah Rainey

Mini apple tarte tatins

Tarte tatins - a type of posh, upside-down apple tart - always make me think of MasterChef, particularly the way judge Gregg Wallace pronounces the classic French dessert (and his mouthwatering recipe for them).

They're the ultimate dinner party treat: golden, crisp pastry, traditionally enveloped over the top of a pan of caramelising apples and then flipped upside down once it's baked to a crisp. My miniature versions are something of a cheat, but they're no less delicious - and a whole lot less faffy - than the originals. Tuck in and treat yourself...

Makes 4


1 x 320g roll of shop-bought puff pastry

2 medium apples

4 tbsp caramel sauce


Preheat the oven to 200C (fan 180C) and line a large baking sheet with greaseproof paper.

Unroll the pastry and use a pastry cutter or the lip of a cereal bowl (around 12cm diameter) to cut out four circles. Keep the offcuts for another time.

Place the circles on the baking sheet. Using a sharp knife, draw a slightly smaller circle inside each, around 1cm in from the edge, scoring but not cutting the pastry.

Place a tablespoon of caramel in the centre of each and spread it out to the edges of the inner circle.

Core the apple and slice it into crescents, around 1-2mm thick. Arrange these in a fan pattern on top of the caramel on each circle.

Bake the tarte tatins for 30 minutes, rotating the baking sheet halfway through, until golden and crisp. Be careful – as the caramel will spread during cooking! Enjoy hot, with cream.

If making ahead of time, they’ll keep in the fridge for 3-4 days and can be crisped up in the oven.

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