They just love a tarte tatin on MasterChef and we do too. Judge Gregg Wallace shows us how it's done with his favourite classic apple dessert recipe that's not as hard to do as you might think. This recipe shows you how to make the pastry from scratch but if you're pushed for time you can cheat and buy ready made puff pastry. If you can get your hands on an all butter version then it's the best option as it'll taste really decadent and authentic - the French wouldn't have it any other way! You can swap the apples for pears if you fancy trying something different or you could add blackberries to the mix for a seasonal treat. Whatever you do make sure to serve your tarte tatin with plenty of clotted cream or ice cream - delicious.
For the tarte tatin pastry
- 175g (6oz) plain flour, plus extra for dusting
- 75g (3oz) butter, chilled and diced
- 25g (1oz) caster sugar
- 1 egg yolk
- 2 - 3tbsp iced water
For the tarte tatin filling
- 50g (2oz) butter
- 50g (2oz) caster sugar
- 6 dessert apples, such as Cox’s, peeled, cored and quartered
- Thick cream or crème fraîche, to serve
You'll also need:
- 20cm (8in) ovenproof frying pan
- Sift the flour into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg yolk and enough of the water to mix to a firm, smooth dough. Wrap in foil and chill while you make the filling.
- To make the filling, put the butter and sugar in an ovenproof frying pan and heat on the hob until the sugar has melted and the mixture is golden. Add the apples and toss them in the syrup to coat. Cook for a few mins until the apples begin to caramelize.
- Roll the pastry out on a lightly floured surface to a round a little larger than the pan. Place it over the apples, folding over the edges of the pastry until it fits the pan neatly.
- Bake in a preheated oven, 200°C/400°F/gas mark 6, for 35 - 40 mins until the pastry is golden. Leave to cool in the pan for 5 mins, place a large plate on top of the pan and invert the tart on to it. Serve warm with thick cream or crème fraîche.
Top Tip for making Gregg Wallace's tarte tatin
You could also replace the apples with 5 peeled, cored and quartered pears and sprinkle the filling with 50 g walnut halves before covering with the pastry.
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
Tomato and sweetcorn flan
By Sue McMahon Published
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
Gingerbread cuckoo clock
A festive project that doubles as a decoration with the ultimate wow factor!
By Rose Fooks Published
Air fryer French toast bites
If you like French toast, you're going to love these air fryer French toast bites - the perfect weekend treat...
By Nathan Anthony Published
Air fryer fish tacos
Say hello to these mouthwatering air fryer fish tacos ready and on the table in just 20 minutes...
By Nathan Anthony Published