Jamie Oliver Apple Tarte Tatin Recipe

Jamie Oliver’s Apple Tarte Tatin is a classic upside-down French dessert made simple and approachable. Soft, caramelised apples sit beneath crisp, buttery pastry, creating a dessert that feels rich and comforting without being heavy. The magic happens in the pan, where sugar slowly melts into caramel and coats the apples before baking.

This recipe serves 6 people and takes about 55–60 minutes from start to finish. Below is a clear, step-by-step guide to help you get beautifully caramelised apples and a pastry that bakes golden and crisp.

What Makes This Recipe Worth Making

• Deep caramel flavour – apples cook gently in butter and sugar
• Crisp yet tender texture – soft fruit with flaky pastry
• Simple ingredients – nothing complicated or hard to find
• Impressive presentation – looks elegant with minimal effort
• Classic dessert appeal – timeless and always satisfying

What Is Jamie Oliver Apple Tarte Tatin?

Jamie Oliver Apple Tarte Tatin is a traditional French dessert where apples are caramelised in butter and sugar, topped with pastry, and baked. Once cooked, it’s flipped over to reveal glossy, golden apples on top.

Jamie Oliver Apple Tarte Tatin Ingredients List

• 6 medium apples (Braeburn, Granny Smith, or similar)
• 100 g caster sugar
• 60 g unsalted butter
• 1 sheet ready-rolled puff pastry
• Pinch of salt

How to Prepare Jamie Oliver Apple Tarte Tatin – Simple Steps

Step 1: Prepare the apples

Peel, core, and cut the apples into halves or thick quarters. Keeping them chunky helps them hold their shape during cooking.

Step 2: Make the caramel

Place an ovenproof frying pan over medium heat. Add the sugar and let it melt slowly without stirring until it turns a light golden caramel. Add the butter carefully and swirl the pan until combined.

Step 3: Add the apples

Arrange the apples snugly in the caramel, cut-side up. Cook gently for 10–12 minutes, spooning caramel over them occasionally, until they soften slightly and start to take on colour.

Step 4: Top with pastry

Remove the pan from the heat. Lay the puff pastry over the apples, tucking the edges down inside the pan. Prick the pastry lightly with a fork to let steam escape.

Step 5: Bake

Transfer the pan to a preheated oven at 190°C (170°C fan) and bake for 25–30 minutes until the pastry is puffed and golden.

Step 6: Turn out carefully

Let the tart rest for 5 minutes, then carefully invert it onto a serving plate. Lift the pan slowly so the apples stay neatly arranged.

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• Jamie Oliver Air Fryer Flatbread
• Jamie Oliver 5 Ingredients Chicken Lemon
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Common Mistakes to Avoid When Making Jamie Oliver’s Apple Tarte Tatin

• Stirring caramel too much causes crystallisation
• Using thin apple slices – they break down too quickly
• Skipping resting time – caramel needs to settle slightly
• Turning out too late – caramel can stick if it cools fully

What to Serve With Jamie Oliver Apple Tarte Tatin

• Vanilla ice cream – classic and cooling
• Lightly whipped cream – softens the caramel richness
• Custard – warm and comforting
• Crème fraîche – adds gentle tang

Expert Tips to Get Apple Tarte Tatin Right

• Choose firm apples – they hold their shape better
• Cook caramel slowly – deeper flavour without bitterness
• Pack apples tightly – they shrink as they cook
• Turn out with confidence – hesitation causes sticking

How to Add More Flavour to Apple Tarte Tatin

• Pinch of cinnamon – adds warmth
• Vanilla pod or extract – softens caramel flavour
• Tiny pinch of salt – balances sweetness
• Lemon zest – brightens the apples

Best Way to Store Apple Tarte Tatin

• Cool completely before storing – protects the pastry
• Cover loosely – keeps texture intact
• Refrigerate – stays fresh up to 2 days

Best Ways to Reheat Apple Tarte Tatin

• Oven reheating – low heat restores crisp pastry
• Avoid microwaving – softens the pastry
• Serve warm – best flavour and texture

Nutritional Value (Per Serving)

• Calories: ~420 kcal
• Carbohydrates: ~55 g
• Protein: ~4 g
• Fat: ~20 g

FAQs

Why Did My Apple Tarte Tatin Turn Bitter?

Apple tarte tatin tastes bitter when the caramel is cooked too dark or too fast. Melting the sugar slowly over medium heat and removing it once it turns golden helps keep the caramel rich, not burnt.

Which Apples Are Best for Apple Tarte Tatin?

Firm apples like Granny Smith, Braeburn, or Pink Lady work best. They hold their shape during cooking and balance the sweetness of the caramel with gentle acidity.

How Do I Stop Apple Tarte Tatin From Sticking to the Pan?

Turning the tart out while it’s still warm helps prevent sticking. Letting it cool too much allows the caramel to harden and cling to the pan.

Can I Make Apple Tarte Tatin Ahead of Time?

Yes, apple tarte tatin can be made a few hours ahead and reheated gently in the oven. This keeps the pastry crisp while warming the apples and caramel.

Final Words

Jamie Oliver’s Apple Tarte Tatin is proof that classic desserts don’t need complexity. With careful caramel, good apples, and crisp pastry, this dessert delivers warmth, elegance, and comfort in every slice.

More recipes to add to your list

• Jamie Oliver Air Fryer Yorkshire Pudding

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