As the leaves begin to turn and the evenings draw in, there’s a quiet joy in bringing the harvest into the kitchen. Few things capture the essence of Autumn better than a Tarte Tatin made with apples picked fresh from the tree. The fragrance of cinnamon and caramelised sugar mingling with buttery pastry fills the air, making this dessert as comforting as it is elegant. A true celebration of the season’s first fruits.
Ingredients
- 1 sheet puff pastry, cut slightly larger than your ovenproof pan
- 2 apples, sliced into wedges
- 8 tbsp sugar
- ½ tsp ground cinnamon
Method
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
- Arrange the apple wedges in a neat circle, cut side down, inside your ovenproof pan.
- In a small bowl, mix the sugar with the cinnamon, then sprinkle generously over the apples.
- Place the puff pastry on top of the apples, tucking the edges down around the fruit to create a snug lid.
- Bake in the oven for 45 minutes, or until the pastry is puffed and golden brown.
- Allow to rest for a couple of minutes, then carefully invert onto a plate to serve warm.
Serves: 2
This Tarte Tatin is more than a dessert—it’s Autumn on a plate. Serve it warm with a spoonful of cream, custard, or ice cream, and you’ll have the perfect balance of rich caramel, tender apples, and crisp pastry. Whether shared at the table with friends or enjoyed quietly with a cup of tea, it’s a reminder of the simple pleasures that the fruit season brings.
The Willoughton Wanderer 
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