Apple Tarte Tatin – Raymond Blanc recipe

I watched an episode of Raymond Blanc’s Kitchen Secrets recently.   He made a mouth-watering, divine apple tarte tatin which looked achievable in my little kitchen.   However, the kitchen gods decided to play a prank on me and I just couldn’t get the caramel to work.   400g of caster sugar and 240g of butter later, we had caramel, folks, we finally had caramel.

The recipe can be found here.   Basically, around 6 medium Braeburn apples, 100g caster sugar, 60g butter, work your magic and you’ll have this gorgeous dessert to tuck into.



Julia Child’s Apple tarte tatin

I wanted try make an apple tarte tatin ever since Hubby and I shared a slice in Brasserie Gerard a few months ago. I googled Julia Child’s recipe for apple tarte tatin, which I found on Here is the recipe for ease of reference, modified slightly.


A) Pastry

  • 1 cup plain flour
  • 2 tbsp caster sugar
  • 6 tbsp chilled butter, diced
  • 1/4 cold water

B) Tarte tatin

  • 6 granny smith apples, cored and thinly sliced (say 1 cm in width)
  • 1 1/2 cups sugar
  • 1/2 lemon, zested and juiced
  • 6 tbsp butter


A) Pastry

  1. Mix the flour, sugar and butter in a food processor and pulse until the mixture resembles crumbs
  2. Add the cold water and quickly work the crumbs into a dough. Shape it into a disc, wrap in clingfilm and refrigerate for at least 30 minutes

B) Tarte tatin

  1. Mix the apple slices with 1/2 cup sugar, lemon zest and juice and leave for 20 minutes. Drain the apples
  2. Heat the butter in a pan. Once melted, add the remaining sugar and cook until it bubbles and  turns to caramel
  3. Add the apples and cook for 25 minutes, basting the apples in the caramel 5 minutes or so
  4. Remove the pan from the heat
  5. Use a 9 inch glass Pyrex dish and carefully arrange the apples into a fan shape, starting from the outside of the bowl. Please be careful and take your time as the apples are very hot at this stage
  6. Pour the caramel onto the apples, ensuring an even coating
  7. Remove the pastry from the fridge and roll out onto a floured surface into a 10inch circle in diameter (i.e. slighly bigger than the pyrex dish)
  8. Place the pastry on top of the apples, tucking the excess pastry into the sides of the dish (i.e. between the sides of the dish and the apples)
  9. Bake for 25 minutes in a pre-heated oven at 180 degrees (gasmark 5)
  10. Serve warm with vanilla ice-cream