Cox’s Orange Pippin tarte Tatin

Serves 4

Cox’S Orange Pippin Tarte Tatin


  • 5 Cox’s Orange Pippin apples, peeled, quartered and cored
  • 200g caster sugar
  • 50g butter
  • 350-400g ready-made all-butter puff pastry
  • plain flour, for dusting

To serve

  • vanilla or cinnamon ice cream


Put the apples in a single layer on kitchen paper on a baking tray, then place them, uncovered, in the fridge and leave to dry out overnight. The apples will go brown, which is correct. This draws out the moisture and concentrates the flavour.

The next day, preheat the oven to 200C/400F/Gas 6. Put the sugar into a large saucepan with 50ml of water. Heat gently, stirring until the sugar has dissolved, then increase the heat to medium and continue to cook, without stirring, for 12-15 minutes until the mixture caramelises and turns a rich, dark colour.

Remove the pan from the heat and let the bubbles subside. Carefully place the apple quarters in the hot pan, give them a quick stir with a wooden spoon, then return to the heat. Cook over a medium heat for 2-3 minutes.

Add the butter to the pan, stir to mix with the caramel and cook for a further 4-5 minutes. The apples will now be almost cooked but should still hold their shape. If not, cook for another 1-2 minutes. Remove from the heat and let cool for a minute or so.

Take the tarte Tatin tin or ovenproof frying pan and arrange the caramelised apples cut sides down.

Roll out the puff pastry on a lightly floured surface to 5mm thick and, using a plate slightly larger than the pan, cut out a large circle. Place the pastry circle over the apples and tuck it in around the inside edges of the pan. Pierce the pastry a few times with the tip of a sharp knife.

Pour the caramel left in the saucepan into a jug, then drizzle some of it under the edge of the pastry around the apples until it is visible just below the pastry. Reserve any of the remaining caramel sauce for later.

Place in the oven and bake for about 20 minutes, until the pastry is risen, crisp and golden.

Remove from the oven, leave to stand in the pan for about 5 minutes, then loosen the sides and carefully invert the tarte Tatin on to a serving plate with a rim (to catch any of the juices).

Drizzle with any leftover caramel, cut into wedges and serve with vanilla or cinnamon ice cream.

Tip: You can make 4 individual tartes Tatin by using 4 x 12cm ovenproof frying pans.

Divide the caramelised apples between the pans. Using 500g puff pastry, cut out four smaller pastry circles to fit the pans, then place over the apples and continue as above. Bake the individual tarts for 15-20 minutes.

Recipes and photographs taken from Gordon Ramsey Bread Street Kitchen by Gordon Ramsey, photography by Jamie Orlando Smith (Hodder & Stoughton, £25).
Cox’S Orange Pippin Tarte Tatin
Recipes and photographs taken from Gordon Ramsey Bread Street Kitchen by Gordon Ramsey, photography by Jamie Orlando Smith (Hodder & Stoughton, £25).

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