This Classic upside down Apple Tarte Tatin has been baked with dark toffee and aromatic spice. Superb for a dinner party, this recipe can be recreated with different fruits of the season to provide the perfect all year round pudding.



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     (serves 8)


1 Sheet Puff Pastry

6 Granny Smith Apples

1 ea Cinnamon

2 ea Star Anise

1 ea split Vanilla Pod

100grm Butter

100grm Dark Muscovado Sugar 



Peel and core apples, cut in half and trim to equal size

Melt the butter with cinnamon, vanilla and star anise into a 10" ovenproof frying pan

Once the butter begins to foam, add apple's cheek side down with 50grms of sugar and fry over a gentle heat for a couple of minutes.

Sprinkle remaining sugar evenly over the top of apples

Simmer and leave to infuse for 2 minutes, then cover generously with puff pastry

Make two small incisions in the center and bake in oven at 170 degrees for 30 minutes

Remove from oven rest for one minute, then turn out onto a service plate


 Robs Top Tips
  • Rub butter around the inside of the pan first this will assist when turning out the Tarte

  • Make the pastry topping at least 1cm bigger than the pan to allow for shrinkage
  • Add and sprinkle smaller pieces of apple to your pan which will fall into any small gaps

  • For an extra thick toffee add an extra handful of sugar just before you top the apples with pastry

  • Try the recipe adding rhubarb and ginger

  • Serve tarte with vanilla ice-cream or clotted cream

Apple Tarte Tatin with Star Aniseed, Cinnamon & Vanilla Toffee