Tarte Tatin
Upside-down caramelised apple tart.
- Time
- 65 min
- Serves
- 6
- Skill
- Medium
- Heat
- None
- Diet
- Vegetarian
Pairing at a glance
The pairing logic
Caramelised apple suits apple-led brandy and fruity Cognac, or a honeyed dessert wine.
DRINK WITH THIS
Spirits
Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 6
Method · prep 20 min · cook 45 min
- 1
Melt sugar in an oven-proof pan to an amber caramel, then add the butter.
- 2
Pack in the apples tightly, rounded side down, and cook 10 minutes until they soften.
- 3
Cover with the pastry, tucking in the edges, and bake at 200°C (390°F) for 25 minutes until golden.
- 4
Rest 5 minutes, then invert onto a plate and serve warm with cream.
Cook’s tipUse firm apples that hold their shape, such as Granny Smith or Braeburn.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.