Tarte Tatin

2 hrs 30 min (mostly cooling)

Caramelised apples baked under puff pastry, then inverted to reveal a glossy amber top.

prepPreheat oven to 180°C / 160°C fan / gas 4
300 g all-butter puff pastry	Roll pastry, cut 24 cm circle, prick & freeze		Bake 30 min, top with pastry disc, tuck edges & prick	Bake further 40–45 min 180°C / 160°C fan until golden	Cool 1 hr, invert, serve with crème fraîche or ice cream
plain flour for dusting
6 dessert apples (about 900 g / 2 lb), peeled, quartered and cored		Arrange apples tightly in dish, brush with melted butter
100 g / 3.5 oz golden caster sugar	Cook sugar to dark amber caramel, stir in chilled butter
60 g / 2.25 oz unsalted butter, chilled and diced
25 g / 1 oz unsalted butter, melted
crème fraîche (full-fat) or high-quality vanilla ice cream, to serve

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.