Gordon Ramsay Apple Tarte Tatin is made with crisp apples (like Granny Smith), granulated sugar, unsalted butter, star anise, and a sheet of all-butter puff pastry. The result is a spectacular upside-down tart with a rich, buttery caramel sauce and flaky, golden-brown pastry. It is the perfect show-stopping dessert for a dinner party or a cozy autumn evening and serves 6-8 people.
Try More Recipes:
- Gordon Ramsay Burger Seasoning Recipe
- Gordon Ramsay Madeira Sauce Recipe
- Gordon Ramsay’s Crunchy Coleslaw Recipe (Creamy & Tangy)
Why You Will Love This Apple Tarte Tatin:
- It’s “Foolproof”: Tarte Tatin can seem intimidating, but this recipe is straightforward. Using a “dry caramel” (just sugar) is easy to control, and store-bought puff pastry saves a huge amount of time.
- The “Wow” Factor: This dessert is a showstopper. The moment you flip it over onto the platter to reveal the perfectly arranged, glossy, caramelized apples is guaranteed to impress your guests.
- Perfect Flavor Balance: The tartness of the Granny Smith apples cuts through the deep, sweet richness of the butter and caramel sauce. It’s a perfectly balanced, grown-up dessert that isn’t just one-note sweet.
- Incredible Textures: You get the flaky, buttery crunch of the puff pastry, the soft, meltingly tender apples, and the thick, luxurious caramel sauce all in one bite.
Gordon Ramsay Apple Tarte Tatin Ingredients
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 6-7 firm, tart apples (like Granny Smith or Braeburn)
- 1 sheet (approx. 10 oz) all-butter puff pastry, thawed
- 1-2 whole star anise (optional, for a light spice)
- 1 vanilla pod, seeds scraped (optional)
How To Make Gordon Ramsay Apple Tarte Tatin
- Prepare the apples: Peel, core, and quarter the apples. Set them aside.
- Make the dry caramel: Sprinkle the sugar in an even layer in a cold, 9 or 10-inch heavy-bottomed, oven-safe skillet. Place the skillet over medium-high heat.
- Watch the caramel: Let the sugar melt without stirring. As it begins to melt, you can swirl the pan gently to ensure it cooks evenly. Watch it closely until it melts and turns a deep amber or copper color. Do not walk away, as it can burn quickly.
- Add the butter: Once the caramel is a deep amber, remove the pan from the heat. Carefully add the cold cubed butter all at once. The mixture will bubble up violently. Whisk it carefully until the butter is melted and the caramel is smooth.
- Arrange the apples: Place the star anise in the center of the pan. Tightly pack the apple quarters into the pan on top of the caramel. Arrange them in a neat, circular pattern with the rounded side down.
- Cook the apples: Return the skillet to the stove over medium heat. Let the apples and caramel cook for 10-12 minutes. This softens the apples and helps them absorb the rich sauce.
- Top with pastry: Preheat your oven to 375°F (190°C). Roll out your puff pastry sheet so it is just slightly larger than your skillet. Carefully drape the pastry over the apples.
- Tuck and bake: Use a wooden spoon to carefully tuck the edges of the pastry down the inside of the pan, snugly around the apples.
- Bake the tart: Place the skillet in the hot oven and bake for 25-30 minutes, or until the pastry is puffed, crisp, and a deep golden brown.
- Rest and flip: Let the tart rest in the pan for 5-10 minutes. This is crucial; too soon and the caramel is too thin, too long and it will set hard. Place a large serving platter over the skillet. With confidence (and using oven mitts!), quickly flip the pan over. Lift the pan away to reveal the tart.
Recipe Tips
- Use Firm Apples: Do not use soft, mealy apples like Red Delicious. They will turn to mush. Firm, tart apples like Granny Smith, Braeburn, or Honeycrisp hold their shape and their tartness balances the sweet caramel.
- A Dry Caramel is Easy: A “dry caramel” just means melting sugar with no water. It gives you more control. Just be patient and let the heat do the work. Swirl the pan; don’t stir it.
- Pack Apples Tightly: The apples will shrink as they cook, so pack them in much tighter than you think you need to. You want them to be snug so they hold their shape when you flip the tart.
- Flip with Confidence: The caramel is extremely hot, so be careful. But the flip must be one quick, decisive motion. Hesitating is what can cause a mess.
What To Serve Tarte Tatin?
This rich warm tart is best served with something cold and creamy to cut through the intense sweetness of the caramel a large scoop of high-quality vanilla bean ice cream is the classic pairing. Gordon Ramsay often serves it with crème fraîche, which has a wonderful tangy flavor unsweetened whipped cream or a pour of cold heavy cream also work beautifully.
How To Store Leftovers Tarte Tatin?
- Refrigerate: Tarte Tatin is best eaten warm, within an hour or two of baking. The puff pastry will start to get soggy from the caramel. If you have leftovers, store them covered in the refrigerator for up to 2 days.
- Freeze: Freezing is not recommended. The puff pastry will become very soggy and the apple texture will change when thawed.
How To Reheat Leftovers Tarte Tatin?
Tarte Tatin is best eaten fresh and warm, as the puff pastry will begin to get soggy from the caramel once it is refrigerated. However, if you have leftovers, the oven is the best way to bring them back to life.
Important: Do not use the microwave! The microwave will destroy the puff pastry, making it soft, limp, and chewy.
1. In the Oven (The Best Method) This method warms the apples and caramel while re-crisping the pastry.
- Preheat: Set your oven to 350°F (175°C).
- Prep: Place the leftover slices of Tarte Tatin on a baking sheet lined with parchment paper (this is important to prevent the caramel from sticking and burning).
- Bake: Heat for 10 to 15 minutes, or until the pastry is crisp and the apples are warmed through.
2. In an Air Fryer (Fastest for a Single Slice) This is a great, quick way to reheat one slice.
- Prep: Place a slice of the tart on a small piece of foil or parchment paper inside the air fryer basket.
- Heat: Set the air fryer to 350°F (175°C) and heat for 3 to 5 minutes, or until the pastry is golden and the caramel is bubbling.
FAQs
You MUST use a heavy-bottomed, oven-safe skillet. A cast-iron skillet is perfect. You cannot use a regular non-stick pan with a plastic handle, as it cannot go in the oven.
This can happen if you add the butter when it’s too cold or if you stir the sugar before it has melted. If it seizes, just keep it on low heat and whisk; the butter will eventually melt in.
This dessert is best made and served fresh. You can peel and quarter the apples a few hours ahead (keep them in acidulated water to prevent browning), but the caramel and baking should be done just before serving.
More Recipes:
- Gordon Ramsay’s Crispy French Fries Recipe
- Gordon Ramsay Perfect Mashed Potatoes Recipe
- Gordon Ramsay’s Chicken Ballotine
Apple Tarte Tatin Nutrition Facts
Serving Size: 1 slice (1/8 of tart)
- Calories: 380 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrate: 48g
- Dietary Fiber: 3g
- Sugars: 35g
- Protein: 3g
Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe
Course: Desserts, Breakfast, BrunchCuisine: American, FrenchDifficulty: Easy8
servings20
minutes40
minutes380
kcalGordon Ramsay Apple Tarte Tatin is made with crisp apples (like Granny Smith), granulated sugar, unsalted butter, star anise, and a sheet of all-butter puff pastry. The result is a spectacular upside-down tart with a rich, buttery caramel sauce and flaky, golden-brown pastry. It is the perfect show-stopping dessert for a dinner party or a cozy autumn evening and serves 6-8 people.
Ingredients
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, cold and cubed
6-7 firm, tart apples (like Granny Smith or Braeburn)
1 sheet (approx. 10 oz) all-butter puff pastry, thawed
1-2 whole star anise (optional, for a light spice)
1 vanilla pod, seeds scraped (optional)
Directions
- Prepare the apples: Peel, core, and quarter the apples. Set them aside.
- Make the dry caramel: Sprinkle the sugar in an even layer in a cold, 9 or 10-inch heavy-bottomed, oven-safe skillet. Place the skillet over medium-high heat.
- Watch the caramel: Let the sugar melt without stirring. As it begins to melt, you can swirl the pan gently to ensure it cooks evenly. Watch it closely until it melts and turns a deep amber or copper color. Do not walk away, as it can burn quickly.
- Add the butter: Once the caramel is a deep amber, remove the pan from the heat. Carefully add the cold cubed butter all at once. The mixture will bubble up violently. Whisk it carefully until the butter is melted and the caramel is smooth.
- Arrange the apples: Place the star anise in the center of the pan. Tightly pack the apple quarters into the pan on top of the caramel. Arrange them in a neat, circular pattern with the rounded side down.
- Cook the apples: Return the skillet to the stove over medium heat. Let the apples and caramel cook for 10-12 minutes. This softens the apples and helps them absorb the rich sauce.
- Top with pastry: Preheat your oven to 375°F (190°C). Roll out your puff pastry sheet so it is just slightly larger than your skillet. Carefully drape the pastry over the apples.
- Tuck and bake: Use a wooden spoon to carefully tuck the edges of the pastry down the inside of the pan, snugly around the apples.
- Bake the tart: Place the skillet in the hot oven and bake for 25-30 minutes, or until the pastry is puffed, crisp, and a deep golden brown.
- Rest and flip: Let the tart rest in the pan for 5-10 minutes. This is crucial; too soon and the caramel is too thin, too long and it will set hard. Place a large serving platter over the skillet. With confidence (and using oven mitts!), quickly flip the pan over. Lift the pan away to reveal the tart.
Notes
- Use Firm Apples: Do not use soft, mealy apples like Red Delicious. They will turn to mush. Firm, tart apples like Granny Smith, Braeburn, or Honeycrisp hold their shape and their tartness balances the sweet caramel.
A Dry Caramel is Easy: A “dry caramel” just means melting sugar with no water. It gives you more control. Just be patient and let the heat do the work. Swirl the pan; don’t stir it.
Pack Apples Tightly: The apples will shrink as they cook, so pack them in much tighter than you think you need to. You want them to be snug so they hold their shape when you flip the tart.
Flip with Confidence: The caramel is extremely hot, so be careful. But the flip must be one quick, decisive motion. Hesitating is what can cause a mess.
