Maggie Beer

Apple and Verjuice Tarte Tatin

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Step 1: Preheat a fan forced oven to 190C.

Step 2: Place the sugar, butter and Verjuice into a small saucepan over a medium high heat. Allow the butter and sugar to melt. Once the mix starts to bubble, do not stir it, but shake the pot to move the mix around every 30 seconds or so. Keep an eye on the mix and once it starts to caramelize, which takes about 8 to 10 minutes, remove the pot from the heat and put aside.

Step 3: Place the apples, cut side facing up, into a 20 centimetre baking dish and pour over the Verjuice caramel.

Step 4: Cut the puff pastry into a 21 centimetre circle and tuck this over the apples.

Step 5: Place in to the preheated oven and bake for 30 to 35 minutes.

Step 6: Remove from the oven and allow to sit for 5 to 10 minutes, then place a large plate on top of the baking dish and invert the dish so the tarte tatin flips out.

Step 7: Serve warm with Rich Vanilla Bean Ice Cream.


  1. 40ml 2 tbspn Verjuice
  2. 3 large granny smith apples peeled, cut in ½ and cored
  3. 1 sheet puff pastry thawed
  4. 500ml 1 tub Rich Vanilla Bean Ice Cream to serve

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