Apple Tart Tatin




  • 7 medium apples (4 cox, 3 granny smith) 
  • 200g white sugar 
  • 50g butter 
  • pinch of salt 
  • 175g short-crust pastry

Suggested wine match -  NV Waipara Hills Equinox Late Harvest Riesling

From The Food Show 2015.


Peel, halve and core the apples, then place in the fridge.

Put the sugar into a 20cm heavy-based ovenproof frying pan along with 50ml water. Leave to soak for a couple of minutes, then cook over a medium heat until golden and fudgy.

Take sugar mixture off the heat and stir in the butter and salt until well combined. Carefully arrange the apples in the pan, round-side down (bearing in mind the caramel will be very hot) and put back on the heat – you may need to cut some of the apples into smaller pieces to fill in the gaps. Cook for 5 minutes, then take off the heat and allow to cool completely.

Preheat oven to 180°C. Put the pastry on top of the pan and tuck in the edges around the fruit. Bake for about 30 minutes or until the pastry is golden, and then remove from the oven.

Allow tart to cool for 5 minutes then, placing a plate that’s slightly larger than the pan on top, very carefully, using oven gloves, invert the tart onto the plate. Best served warm, with soured cream.