Upside-down caramelised apple tart in buttery shortcrust pastry.
Chef's Notes
Use a heavy oven-safe frying pan for even caramelisation. Turn out only when slightly cooled — too hot and it collapses; too cold and the caramel sticks.
For pastry
Peeled, halved and cored
Melt butter and sugar in an oven-safe frying pan to form a deep amber caramel. Remove from heat.
💡 Watch carefully — caramel turns from amber to burnt in seconds.
Arrange apple halves tightly in the caramel, cut side up. Return to heat and cook 10 minutes until apples begin to soften.
Top apples with a disc of cold shortcrust pastry, tucking edges down inside the pan. Bake at 190°C for 25–30 minutes until pastry is golden.
Cool in the pan for 10 minutes then invert onto a serving plate in one confident motion.
2026-08-04 · 16 portions