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 Tarte Tatin (a bit of cheating)

(little bit difficult: it can go pear shape)




  • 1 kg apples

  • 100gr sugar

  • 100gr butter

Pastry (Lazy option: buy shortcrust pastry):

  • 200gr plain flour

  • 100gr butter

  • 1 egg



Any Pie Oven dish (with NO removable bottom: you don’t want the juices and caramel oozing out and burning on the surface of the hot oven!!)




  1. Preheat oven at 200 degree C (conventional) or 180 degree C fan assisted oven

  2. Prepare the pastry or not if you are lazy and opted for the ready-made version: Add the sugar and butter to the flour and rub in the butter so that to obtain a breadcrumb like consistency.

  3. Add you egg and bind the crumbs in a dough. Try not to over work the pastry. Add a little water if too crumbly. Make a ball, place in a little bowl, cover and leave to rest in the fridge whilst you prepare the apples. OR skip if you are using already made pastry

  4. Peel core and quarter the apples (or slice core and peel…)

  5. Butter the cooking/baking dish

  6. Lay your apples in a circle-here sprinkle with the sugar and the butter. Here 2 choices:  bake/cook on the hob the apples first so that they are already caramelised- or don’t bother and go on the next stage straight away:

  7. Roll the pastry and lay over the apples tucking in the sides, so that it looks like the apples are resting under a comfortable little blanket.

  8. In the oven: Bake for about 35-45 minutes or until the apples are soft and confit in the butter and sugar. After you take the pie out of the oven, place a larger plate/serving dish on the pie and turn it over. You may have to put some apples back in place.


Serve with cream, yoghurt, custard or vanilla ice cream

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