Heston Blumenthal's Apple Tarte Tatin

Ingredients

• 6 medium Apples (firm, tart varieties such as Granny Smith; peeled, cored and quartered)
• 100 g Unsalted Butter (local butter; can use salted butter as in the video but unsalted is recommended)
• 150 g Unrefined Sugar (coarse demerara or light brown sugar for caramel)
• 2 sheets Puff Pastry Sheets (store‑bought, thawed; each sheet about 250 g)
• 1 tsp Fresh Rosemary (optional, finely chopped leaves for aromatic flavor)
• 1/2 tsp Culinary Lavender Buds (optional, adds subtle floral note; use sparingly)
• 1 pinch Salt (balances sweetness)
• 100 g Crème Fraîche (optional garnish, served on the side)

Instructions

1. Prepare Apples

   Peel, core and quarter the apples into even pieces so they cook uniformly.

   Time: PT10M

2. Make Caramel Base

   Place the skillet over medium heat, add the butter and let it melt. Sprinkle the unrefined sugar over the butter and stir gently until the sugar dissolves and the mixture turns a deep amber color.

   Time: PT5M

3. Cook Apples in Caramel

   Arrange the apple quarters cut‑side down in the caramel, packing them tightly. Add the optional rosemary or lavender, then cover the skillet with a lid that is slightly larger than the pan. Let the apples steam for about 5‑7 minutes until they release moisture and the crackling subsides.

   Time: PT10M

4. Finish Caramelizing

   Remove the lid and continue cooking, gently stirring, until the caramel thickens and the apples turn a rich golden‑brown. This should take another 5‑7 minutes.

   Time: PT10M

5. Preheat Oven

   While the apples finish caramelizing, preheat the oven to 190°C (375°F).

   Time: PT5M

   Temperature: 190°C

6. Cover with Puff Pastry

   Lay the two sheets of puff pastry over the apples, overlapping slightly to cover the entire surface. Tuck the edges down the sides of the skillet and cut a few small slits to allow steam to escape.

   Time: PT5M

7. Bake the Tarte Tatin

   Transfer the skillet to the preheated oven and bake for 30 minutes, or until the pastry is puffed, golden brown and crisp.

   Time: PT30M

   Temperature: 190°C

8. Cool and Invert

   Remove the skillet from the oven and let it rest for 5 minutes. Place a large serving plate over the skillet and, using oven mitts, carefully invert the tart so the apples are on top.

   Time: PT5M

9. Serve

   Slice the tart and serve warm, optionally topped with a dollop of crème fraîche and a sprinkle of extra lavender buds.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

3 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g