Apple and nutmeg tarte tatin

Serves 4-6 Desserts and puddings

Tart tatin 8511



  • 320g sheet ready rolled allbutter puff pastry, chilled
  • 100g caster sugar
  • 50g butter, cubed
  • 1 1/2tsp freshly grated nutmeg, plus extra to grate over the apples
  • 2tbsp pecans, finely chopped (optional)
  • 3Granny Smith or Golden Delicious apples, peeled, quartered and cored
  • whipped cream or strained yoghurt, to serve


Preheat the oven to 190C/ 170C F/Gas 5. Unroll the pastry straight from the fridge and place on a flat baking tray. Cut a 23cm pastry circle, using a baking tin base or a plate or lid as a template, prick the surface with a fork and transfer to the fridge.

Sprinkle the sugar evenly over the base of a 20cm heavy, ovenproof frying pan set over a low heat. Leave it, without stirring, until it turns golden around the edges. Increase the heat a little and stir to a rich,
golden caramel. This will take around 6 minutes, depending on the thickness of the pan. Turn off the heat and carefully add the butter and grated nutmeg and stir until smooth.

Take the pan off the hob and let the caramel settle for a few minutes. Add the chopped pecans, if using, to the caramel in a cross shape before arranging the apple pieces on top, rounded sides down, overlapping them slightly. Grate a little more nutmeg over the apples.

Take the pastry out of the fridge and knock up the edges – cut into the pastry edges with a sharp knife just 1mm in, to release the layers in the pastry and keep it light.

Lay the circle over the apples, tucking in the edges under the fruit as much as possible.

Loosen the pastry around the edges with a knife. Put a large serving plate over the pan and, holding the pan handle with a thick tea towel or oven gloves, very carefully invert the tarte tatin on to it. Slice and serve with the cream or yoghurt.

Recipe and food styling by Linda Tubby. Photography and prop styling by Angela Dukes
Tart tatin 8511
Recipe and food styling by Linda Tubby. Photography and prop styling by Angela Dukes


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