Posted by on December 6, 2019

This French classic is on our menus from time to time, and is always incredibly popular.  It takes a bit of work, but the result is fabulous.  We make individual ones, however you get a real wow factor with this larger size.  If you have time to make your own ice-cream, great, otherwise use one of your local suppliers, there are some fabulous ice-creams on the market now.


450g plain flour

Pinch of salt

375g cold butter

250ml cold water

½ lemon juice

4 eating apples

200g caster sugar

To make the puff pastry

Sift the flour and salt into a large bowl.

Roughly rub in the cold butter, being careful not to over work, stop before you reach the breadcrumb stage. Don’t worry if lump of butter remain.

Add the water and lemon juice to bring the dough together.

Turn out onto a well-floured surface and shape into a brick shaped slab.

Roll out into a rectangle and fold 1 third back over itself. Do the same with the other side to create the same size slab you started with. Turn the pastry 90 degrees and repeat the process 4 or5 times.

Wrap the pastry in cling film and leave to rest in the fridge for a few hours or overnight.
(Alternatively you can always buy ready made puff pastry as a cheat if you’re too busy, and it will still work well).

To make the Tarte Tatin

Put the sugar in a frying pan on a low heat until it starts to caramelise, stirring occasionally. Once in liquid form set aside to cool. Don’t worry if it goes solid.

Peel the apples and cut into wedges. Arrange over the caramelised sugar in a circular shape.

Roll out puff pastry and cut out a circle the same size as the pan of apples. Lay over the apples tucking in the edges and cut a few air holes in the middle.

Bake at 200◦c for around ½ hour or until golden brown.

To serve, place a plate over the top of the pan and quickly flip the whole thing over, being very careful of dripping caramel. Cut into 4 and serve with vanilla ice cream.

Durham Ox

01347 821506

Posted in: Culinary Club