Jamie Oliver Tarte Tatin
Jamie Oliver’s Tarte Tatin is a classic French dessert made by caramelizing apples in butter and sugar, then covering them with pastry and baking until golden. The tart is flipped after baking, revealing a glossy, caramel-coated fruit topping.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- 6–8 medium apples (preferably firm varieties like Granny Smith)
- 100g unsalted butter
- 150g caster sugar
- 1 sheet puff pastry
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- Zest of 1 lemon
- Pinch of salt
Instructions
Peel, core, and halve the apples. Try to keep the halves even—this helps them cook uniformly and look neat when flipped.
In an ovenproof pan, melt butter over medium heat. Add sugar and cook until it turns a deep golden caramel. Stir gently—don’t rush this step.
Place the apple halves tightly into the caramel, rounded side down. Pack them closely as they will shrink while cooking.
Sprinkle cinnamon, lemon zest, and a pinch of salt. Drizzle vanilla extract for that warm, aromatic touch.
Let the apples cook in the caramel for 10–15 minutes until slightly softened and coated.
Roll out the puff pastry and place it over the apples. Tuck the edges inside the pan carefully.
Transfer to a preheated oven at 190°C (375°F) and bake for 25–30 minutes until the pastry is golden and crisp.
Let it cool for 5 minutes, then carefully invert onto a plate. The apples should glisten with caramel—this is the moment that makes it all worth it.
Find it online: https://jamieolivereats.uk/tarte-tatin/