Full Recipe

Apple & Tamarillo Tarte Tatin

Tarte Tatins are an incredibly delicious and easy dessert, especially with the use of the Emile Henry Tarte Tatin set, which yields perfect results every time. Remember, you can use whatever fruit you desire for this dessert or alter the recipe slightly to create a savoury tarte.

  • Ingredients for a 20-22cm x 5cm Emile Henry Tarte Tatin or pan (serves 4-6):
  • 2 Granny Smith apples
  • 5 tamarillos
  • 1/2 cup of caster sugar
  • 40g unsalted butter
  • 1 sheet frozen shortcrust pastry – or you can make your own!
  • Ingredients for 28-30cm x 5cm Emile Henry Tarte Tatin or pan (serves 8-10):
  • 4-6 apples
  • 8-10 tamarillos
  • 1 cup of sugar
  • 60g butter
  • 1 1/2 sheets of pastry

I used an Emile Henry Tarte Tatin set which has worked perfectly every time. However, a frying pan will work fine.

Method

1. Pre-warm oven to 180 degrees celcius and lay pastry out flat to defrost.

2. Heat pan on stovetop at a low to medium heat. Once hot, pour in sugar, stirring until melted. Don’t panic if the sugar forms a few clumps – these will disappear once the butter is added.

3. Add the butter to the sugar and stir together. Take off the heat.

4. Arrange the fruit in the caramel – you don’t need to be too fussy. I placed the apple and tamarillo consecutively.

5. Lay the pastry over the fruit and tuck in around the edge, pressing into the inside of the pan slightly. Cut the excess from the edge of the pan – use the offcuts to patch up any holes you might have. Again, you don’t need to make the pastry too tidy.

6. Put in oven and bake for 20-30 minutes or until the pastry is a beautiful golden brown.

7. Take out of oven and let rest for 10-15 minutes.

8. The Emile Henry tarte tatin dish comes with a perfectly sized plate to flip the tarte onto. If you’re using a regular pan, find a serving plate which is a bit larger than the pan. Place the plate on top of the pan, hold the two dishes together and flip. Lift the pan from the plate and voila!

9. Serve the tarte tatin with your choice of cream, yoghurt or icecream. We used the amazing Clevedon Buffalo yoghurt.