Jamie Oliver Tarte Tatin Recipe

I made the Jamie Oliver Tarte Tatin Recipe on a rainy Sunday. The kind of afternoon that feels too quiet, like it’s holding its breath. This thing—this upside-down apple tart—it’s not shy. It comes out swinging with buttery pastry and a dark, sticky caramel that smells like fairground toffee. When I flipped it out of the pan (and yeah, my heart absolutely jumped), I nearly wept. Golden, glossy, and totally unruly. It felt like magic. A bit messy. But deeply right. (inspired by Jamie Oliver)

Ingredients You’ll Need

For the apples and crust:

• Plain flour, for the countertop and rolling pin
• 500 g puff pastry (cold, not frozen solid)
• 800 g small eating apples—get a few that bite back and a few that melt

For the caramel bit:

• 100 g golden caster sugar
• 100 ml Calvados (don’t skip it unless you really must)
• 1 vanilla pod, split down the middle, seeds scraped
• 50 g butter, in little cubes

How To Make Jamie Oliver Tarte Tatin

1. Get the oven hot. 190°C or 375°F if you like things precise. Gas mark 5 for the romantics.
2. Roll your pastry out on a floured surface. Not too thin, just a shade over half a centimeter. It should flop over your pan with room to spare, like a lazy blanket.
3. Now the apples. Peel them. Cut ’em sideways. Scoop out the cores with a teaspoon—it’s oddly satisfying. You want smooth, chubby halves. They’ll shrink later. You’ll see.
4. Time for caramel. Grab an ovenproof frying pan, medium heat. Sugar in. Calvados in. Vanilla—seeds and the pod too. Watch it. Stir a little, not too much. Let it melt into something golden and slightly dangerous. It should smell warm and boozy and…a little like October.
5. Tip in the apples. Let them lounge in that caramel for five, maybe six minutes. They’ll start softening, edges turning translucent. Stir them around gently. You’re coaxing, not rushing. Drop in the butter—watch it swirl into silk.
6. Lay the pastry on top like a duvet. Quickly, though, the caramel’s hot. Use a spoon or a spatula or your brave fingers to tuck it down the sides. It’s not about neatness. Just seal the apples in.
7. Into the oven. Twenty-five minutes. Maybe thirty. The pastry should puff and bronze, and you’ll hear the caramel hissing around the edges like it’s alive.
8. When it’s done—wait. Three minutes, tops. Then grab a plate bigger than the pan. Flip it. Fast, no hesitation. It’ll splutter, but that’s part of the theatre.
9. Let it rest a bit. It’ll settle into itself. Slice, serve, eat. Crème fraîche? Lovely. Ice cream? Sure. Or just forks and silence.

Why I Love This Recipe

There’s something primal about this tarte. The crackle of pastry, the soft, almost jammy apples underneath. The dark sugar edge that sticks to your teeth. I made it for friends once and we barely spoke until the pan was clean. It’s that kind of recipe. Disarming. Unapologetic.

Recipe Tips

• Tart apples make everything better. Think Granny Smith or something equally cheeky.
• Don’t look away from the caramel. Not even for a second.
• If the pastry’s too thin, it’ll collapse. Keep it sturdy.
• Tuck the edges, always. It keeps the good stuff in.
• That flip? You get one shot. Just go for it.

How To Store This Jamie Oliver Tarte Tatin

• At room temp: If you’re eating it later that day, just leave it out on the counter. Cover it loosely. Let it breathe.
• In the fridge: Wrap whatever’s left in foil. It’ll keep for a few days, but honestly, it won’t last.
• In the freezer: Freeze slices if you must, but thaw gently. Overnight is best.
• To reheat: Oven’s better—180°C (350°F) for about 10 minutes. Microwaving works in a pinch. Just expect a bit of sog.

Let’s Answer a Few Questions!

What apples should I use?
Braeburn. Granny Smith. Even Pink Lady. Mix ’em. Some should melt, some should hold.

Store-bought puff pastry—is that okay?
More than okay. Just thaw it properly. Don’t fight frozen dough.

Don’t have Calvados—now what?
Use apple cider. Or skip it, but you’ll miss that boozy depth.

How can I tell the caramel’s ready?
It smells nutty. It turns deep gold. And you’ll feel a bit nervous. That’s your cue.

Can I make this ahead?
You can, sort of. Make the whole thing, then reheat gently. But fresh is best. Always.

Nutrition (If You Must Know)

• Calories: 586
• Carbs: 67.2g
• Protein: 4.7g
• Fat: 29.6g
• Sugar: 38.5g
• Fibre: 4.1g
• Sodium: about 150mg

Try More Recipes:

• Jamie Oliver Pear And Gingerbread Cake
• Jamie Oliver Apple And Blackberry Crumble
• Jamie Oliver Bloomin Brilliant Brownies