Apple Tarte Tatin - Charlie Oven

Apple Tarte Tatin

Servings   Prep Time      Cook Time

6-8                   25 minutes                  35 minutes

Equipment: 25cm ovenproof non-stick pan; Charlie Oven stabilised to

Charlie Oven at 200 degrees celsius


Ingredients for Tarte Tatin

  • Ready made puff pastry

  • 125g unsalted butter

  • 125g caster sugar

  • 4 Bramley apples

  • 1tsp vanilla bean paste


1. Cut a 25cm diameter disc of the ready made puff pastry - use the ovenproof pan as a template. No need to roll the pastry, use at the thickness it comes from the packet. Cover and keep cool in the fridge.

2. Press the butter evenly over the base of your ovenproof pan.

3. Sprinkle approximately 100g of the caster sugar over the butter.

4. Core, peel and quarter the Bramley apples. Arrange the apple quarters onto the sugar and butter with the cut sides facing upwards. This will give your finished pie a professional appearance. Sprinkle the remaining sugar and spread the vanilla bean paste over the apples.

Peel and core apples and place facing upwards in the pan

5. Place your pan on a low shelf above the coals of your Charlie Oven - temperature 200°C. Close the door of your Charlie Oven and leave for ten minutes to allow the butter, sugar and apple juices to caramelise.

carmelise the apples in the oven first before adding the pastry

6. Remove the pan from the oven and allow to cool for five minutes then place the puff pastry disc over the apples and try to tuck under the apples a little.

Add the pastry to the apples once the pan has cooled down a little

7. Place a few slits in the pastry to allow steam to escape. Place the pan back in the Charlie Oven but on an upper level shelf this time for a more indirect, oven heat. Close the oven door and leave to bake for twenty minutes.

8. Remove your pie from the oven and allow to cool for fifteen minutes.

Leave the tarte to stand for 15 minutes with the pastry on top

9. Turn it out onto a serving plate - place the plate over the pan and invert. A little encouragement may be required with a spatula or pallet knife but take care not to spoil your beautiful dessert

The finished Tarte Tatin.  Serve with cream and icecream.

9. Enjoy with vanilla ice cream, cream or both!


    Bramley apples can be replaced with dessert apples or other fruits - pears and apricots both work well.
    Thank you Gary for your lovely recipe! 

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