Pink Lady Apple Tarte Tatin

on | 3 min read

On the tenth day of Christmas, Belling gave to me…Pink Lady apple tarte tatin. Combining a blend of festive spices and sweet, crunchy apples, this tart is the ultimate dessert for this time of year.

  • Serves: 6
  • Preparation Time: 15 Minutes
  • Cooking Time: 35 minutes


  • 2kg Pink Lady apples, halved
  • Juice of 2 lemons
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 20 cloves, crushed
  • 1 nutmeg, finely grated
  • 200g puff pastry
  • Double cream, to serve


  1. Spread the butter over the base and sides of a cold, shallow oven-proof pan or skillet.
  2. Sprinkle of the sugar, shaking the pan to ensure the base and sides are evenly coated.
  3. Next, sprinkle the cloves and nutmeg onto the pan.
  4. Roll out the puff pastry into a circle, approximately 2cm wider than the pan. Transfer onto greaseproof paper and leave to rest in the fridge.
  5. In a large mixing bowl, add the lemon juice, 2tbsp water and apple halves. Roll the apples around in the liquid, ensuring they are fully coated.
  6. Shaking off any excess liquid, arrange the apples tightly in the pan in concentric circles. Ensure they are embedding into the spiced sugar mix.
  7. Transfer the pan onto a hob on high heat. Move the pan around for 10 minutes until a rich caramel colour forms.
  8. Preheat the oven to 220C.
  9. Leave the pan to cool and add the pastry disc on top of the apples, allowing the edges to overhang the pan.
  10. Place the pan into the oven and bake for 15 minutes, until the pastry has risen and is golden brown.
  11. Remove from the oven and allow to rest for 2 minutes. Turn it out onto an inverted serving plate.
  12. Serve warm in slices with cool double cream.