Tarte Tatin

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 55mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    552
based on 5 ratings

Sticky caramel, tart apples and buttery pastry combine to make this delicious desert. Always a crowd pleaser and worth the effort, serve with crème fraiche or vanilla ice-cream.

recipe updated May 20, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    15 g
  • Unsalted butter icon
    Unsalted butter
    150 g
  • Unsalted butter icon
    Unsalted butter
    85 g
  • Apple icon
    Apple
    900 g
  • Water icon
    Water
    100 g
  • All purpose flour icon
    All purpose flour
    200 g
  • Salt icon
    Salt
    3 g
  • Golden caster sugar icon
    Golden caster sugar
    100 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Baking tray - medium
  • kCook icon Serving plate
  • kCook icon Frying pan - large
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Lightly floured surface

Step preview

  1. Attach Dough Hook
  2. Add water, all purpose flour, unsalted butter and salt to the Kenwood Bowl
  3. Mix with splashguard fitted until dough forms - 5 min, Speed 2
  4. Shape into a ball
  5. Wrap with plastic wrap
  6. Refrigerate - 30 min
  7. Line a clean work surface with parchment paper
  8. Place unsalted butter on the work surface
  9. Cover with parchment paper
  10. Roll out into a rectangle then set aside
  11. Retrieve the chilled dough from the fridge
  12. Transfer dough to lightly floured surface
  13. Roll the dough out into a square
  14. Unwrap the butter and place in the centre of the rolled-out dough
  15. Fold the edges of the paste over to enclose the butter fully
  16. Roll out until 1/8" (5mm) thick
  17. Fold the bottom edge up to the centre and fold the top down to cover the first fold
  18. Turn the dough 45º
  19. Immediately repeat the rolling and folding action
  20. Roll out until 1/8" (5mm) thick
  21. Fold the bottom edge up to the centre and fold the top down to cover the first fold
  22. Wrap with plastic wrap
  23. Chill in fridge - 30 min
  24. Transfer dough to lightly floured surface
  25. Roll out into a circle until 3mm thick
  26. Transfer pastry to baking tray
  27. Chill in fridge until needed
  28. Pre-heat oven - 180°C
  29. Add golden caster sugar to a clean frying pan
  30. Cook until caramelized - 5 min, medium-high heat
  31. Add unsalted butter to the frying pan
  32. Mix until combined
  33. Add apple to the frying pan
  34. Retrieve the chilled dough from the fridge
  35. Place pastry on apples
  36. Bake until golden brown - 40 min, 180°C
  37. Remove from oven and let cool
  38. Run a knife along the edge of the pan
  39. Transfer pastry to serving plate carefully
  40. Serve
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