James Martin Apple Tarte Tatin​​

This James Martin-inspired apple tarte Tatin is a gloriously sticky upside-down tart with buttery, flaky puff pastry and tender apples glazed in deep golden caramel. The flavour is all about contrast: rich toffee notes, gentle acidity from the apples, and crisp pastry that shatters as you slice. It’s a confident weekend bake rather than a midweek rush job, but the steps are straightforward if you take your time with the caramel. Total time is about 1 hour, and it’s worth every minute.

Ingredients

For the apple layer

• 6–7 medium firm apples (about 1.2kg), such as Braeburn, Cox, Pink Lady or Gala
• 1 tbsp lemon juice

For the caramel

• 150g caster sugar
• 75g unsalted butter, cut into cubes
• Pinch of fine salt
• 1/2 tsp vanilla extract (optional)

For the pastry top

• 320g all-butter puff pastry (ready-rolled is absolutely fine)
• Plain flour, for dusting

To serve (optional but recommended)

• Crème fraîche, thick double cream, or vanilla ice cream
• Lightly toasted flaked almonds

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart cooks evenly and the pastry colours nicely.
• Cut and chill the pastry: If using a block of puff pastry, roll it on a lightly floured surface to about 3mm thick. Cut a circle about 2cm larger than your pan (around 26cm for a 24cm pan), place it on a plate, and chill it in the fridge while you prepare the apples and caramel.
• Prep the apples: Peel the apples, halve them, and scoop out the cores with a teaspoon or melon baller. Toss the apple halves with the lemon juice so they stay pale while you make the caramel.
• Make the caramel: Place a 24cm ovenproof frying pan over medium heat and add the caster sugar in an even layer. Let it melt without stirring at first. Once it begins to liquefy, gently swirl the pan until you have a smooth, deep amber caramel.
• Finish the caramel: Carefully add the butter cubes and a pinch of salt. The caramel will bubble up. Swirl (and stir if needed) until the butter is fully melted and the caramel looks glossy. Stir in the vanilla extract, if using.
• Arrange and pre-cook the apples: Nestle the apple halves tightly in the caramel, rounded side down to start (this helps them soften and settle). Cook for 8–10 minutes, spooning caramel over the apples once or twice. This step drives off a little moisture and helps prevent a watery tart.
• Add the pastry: Remove the pan from the heat. Flip the apples so they are cut-side up for a neat finish. Lay the chilled puff pastry circle over the apples. Tuck the edges down inside the pan using a spoon or your fingertips (careful, the pan is hot). Prick the pastry 6–8 times with a fork to let steam escape.
• Bake: Transfer the pan to the oven and bake for 25–30 minutes, or until the pastry is puffed and deeply golden brown. If your pastry colours quickly, check at 22 minutes and adjust as needed.
• Cool briefly: Remove from the oven and let the tart stand for 5–10 minutes. This short rest helps the caramel thicken slightly so it coats the apples rather than running off.
• Invert and assemble: Run a knife around the edge to loosen any sticky bits. Place a large serving plate over the pan, then confidently flip in one smooth motion. If any apples stick, simply lift them back into place. Spoon any extra caramel from the pan over the top and scatter with toasted flaked almonds if you like.
• Serve: Slice while warm and serve with crème fraîche, cream, or vanilla ice cream.

Tips

How do I stop tarte Tatin from being watery?

Use firm apples and don’t skip the brief stovetop cook before baking. That 8–10 minute simmer in the caramel helps evaporate moisture and concentrates the flavour. Also make sure your oven is fully preheated so the pastry bakes, rather than steams.

How do I avoid burning the caramel?

Keep the heat at medium and watch the colour, not the clock. The moment it reaches a deep amber (think copper penny), add the butter. If it’s darkening too quickly, lift the pan off the heat and swirl for 30 seconds to slow things down.

Why is my pastry soggy underneath?

Soggy pastry is usually steam trapped under the lid of pastry. Chill the pastry circle before topping the apples, and prick it a few times so steam can escape. Baking until the pastry is properly browned also makes a big difference.

How do I flip tarte Tatin safely without a mess?

Let it rest for 5–10 minutes, then use oven gloves and choose a plate larger than the pan. Place the plate on top, hold both firmly, and flip in one confident motion. If you hesitate, the tart can slide and spill.

Serving Suggestions

• Vanilla ice cream and a pinch of flaky salt over the caramel
• Crème fraîche with a little grated lemon zest
• Warm custard for a proper pudding-style dessert
• A small handful of toasted almonds or hazelnuts for crunch

Storage

Room temperature

Keep the tart loosely covered for up to 1 day. It’s best eaten the day it’s made, when the pastry is at its crispest.

Refrigerator

Store in an airtight container for up to 3 days. The pastry will soften, but the flavour stays lovely. Reheat slices in a 160°C fan oven for 10–12 minutes to re-crisp the pastry.

Freezing

You can freeze tarte Tatin, but the pastry texture will never be quite as flaky. Freeze wrapped slices for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 58g
• Protein: 4g
• Fat: 20g
• Saturated fat: 11g
• Sodium: 230mg

Nutrition values are estimates and will vary depending on the pastry brand and exact apple size used.

FAQs

Print

James Martin Apple Tarte Tatin

Recipe by Milli RoseCourse: DessertCuisine: FrenchDifficulty: Medium

Servings

8

slices

Prep time

20

minutes

Cooking time

40

minutes

Total time

60

minutes

Calories

420

kcal

1

hour 

A classic upside-down French apple tart inspired by James Martin: apples cooked in butter caramel, topped with puff pastry, then flipped for a glossy, caramelised finish.

Ingredients

• 6–7 medium apples (about 1.2kg), firm and crisp (Braeburn, Cox, Pink Lady or similar)

• 1 tbsp lemon juice

• 150g caster sugar

• 75g unsalted butter, cubed

• 1/2 tsp vanilla extract (optional)

• Pinch of fine salt

• 320g all-butter puff pastry (ready-rolled sheet works well)

• Plain flour, for dusting

• Crème fraîche or thick double cream, to serve (optional)

• Vanilla ice cream, to serve (optional)

• Lightly toasted flaked almonds, to finish (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Lightly flour the pastry and cut a circle slightly larger than your pan (about 26cm for a 24cm pan). Chill the pastry circle.
• Peel, halve and core the apples, then toss with lemon juice to prevent browning.
• In a 24cm ovenproof frying pan, heat the caster sugar over medium heat until it melts and turns a deep amber caramel.
• Carefully add the butter and a pinch of salt. Swirl until combined, then stir in vanilla (optional).
• Arrange apple halves snugly in the caramel, cut-side up. Cook for 8–10 minutes to start softening and reduce excess moisture.
• Lay the chilled puff pastry over the apples and tuck the edges down inside the pan. Prick the pastry a few times to let steam escape.
• Bake for 25–30 minutes until the pastry is puffed and deeply golden.
• Rest for 5–10 minutes, then run a knife around the edge. Place a plate over the pan and confidently invert in one smooth motion.
• Serve warm with crème fraîche, cream or vanilla ice cream.

Notes

• Use a true ovenproof pan (no plastic handles). A 24cm pan gives a neat, tall tart.
• Let the tart rest briefly before flipping so the caramel thickens slightly and the apples settle.
• If your caramel looks like it’s darkening too fast, take the pan off the heat for 30 seconds and swirl.