BBQ baked Tarte Tatin with butter-fried apple and peach halves. Served with ice cream.

  • Serves: 6 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • French

    Apple & Pear Tarte Tatin

    Recipe Information

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    2 Cox Apples (cored and cut in half)

    2 Pears (cored and cut in half)

    50g Caster sugar

    50g Butter

    1 Vanilla extract

    Puff pastry, cut into a 28cm disc

    Salted caramel ice cream to serve


    Add butter to a non-stick pan and melt slowly. Once almost melted, sprinkle the caster sugar over the butter and start to heat until it almost reaches a caramel consistency. Add the apples and pears on top, with the core side facing up. Add a splash of vanilla extract and remove from heat.

    Tuck pastry around the apples and slightly cup the fruit with it.

    Add to BBQ and bake at 200° for 20 minutes with the lid on.

    Remove from heat, flip out the cast iron pan and serve with ice cream.

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