Gordon Ramsay Apple Tarte Tatin Recipe

The apple tarte Tatin is a French classic, but Gordon Ramsay’s version brings a bold, caramel-rich twist to this upside-down apple tart. It’s buttery, flaky, and has perfectly glazed apples that create a dramatic yet comforting dessert. This complete guide walks you through making it from scratch in a way that’s approachable and rewarding.

What is Gordon Ramsay Apple Tarte Tatin?

Gordon Ramsay’s apple tarte Tatin is a caramelized apple tart made by cooking apples in butter and sugar, then topping them with puff pastry and baking the entire dish upside down. Once baked, it’s flipped to reveal golden, glossy apples resting atop buttery pastry. His method highlights strong caramelization, tender apples, and crisp puff pastry—all using straightforward techniques that bring gourmet results to your kitchen.

Other Gordon Ramsay Recipes

• Gordon Ramsay Shortbread Cookies
• Gordon Ramsay Sugar Cookie
• Gordon Ramsay Fondue Cookies

Reasons to Try Gordon Ramsay Apple Tarte Tatin

• Elegant yet simple dessert
  This dish looks fancy, but requires only a few basic ingredients and simple steps.
• Caramel flavor is irresistible
  Deep, rich caramel coats every apple slice, adding complexity to each bite.
• Uses store-bought puff pastry
  No need to make pastry from scratch—just focus on the fruit and caramel.
• Perfect for fall and winter
  Warm apples and buttery pastry are cozy and seasonal.
• Great for entertaining
  It’s impressive when flipped and served warm at the table.
• Versatile and easy to adapt
  Works with pears, plums, or even savory takes with onions or tomatoes.

Ingredients Needed to Make Gordon Ramsay Apple Tarte Tatin

• 5 large firm apples (Granny Smith or Braeburn work well)
• ½ cup (100g) granulated sugar
• 3 tablespoons unsalted butter
• 1 sheet puff pastry, thawed if frozen
• ½ teaspoon cinnamon (optional, for warmth)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Flour, for dusting surface

Instructions to Prepare Gordon Ramsay Apple Tarte Tatin

• Step 1: Preheat oven to 375°F (190°C).
• Step 2: Peel, core, and quarter the apples.
• Step 3: In an oven-safe skillet (preferably cast iron), melt butter over medium heat, then sprinkle in the sugar.
• Step 4: Let the sugar dissolve and turn golden brown without stirring too much—swirl the pan gently.
• Step 5: Once the caramel forms, add apples, vanilla, salt, and optional cinnamon. Cook for 10–12 minutes until slightly tender.
• Step 6: Arrange apples flat-side down in a circular pattern, overlapping neatly.
• Step 7: Roll out the puff pastry slightly larger than the skillet, then lay it over the apples, tucking in the edges.
• Step 8: Cut a few small slits in the pastry to let steam escape.
• Step 9: Bake for 25–30 minutes until golden and puffed.
• Step 10: Let cool for 5–10 minutes, then carefully invert onto a large plate. Serve warm.

What Goes Well With Gordon Ramsay Apple Tarte Tatin

• Vanilla bean ice cream – The contrast of warm tart and cold ice cream is unbeatable.
• Crème fraîche or whipped cream – Adds richness without overpowering the caramel.
• Toasted nuts on the side – Walnuts or pecans give a crunchy complement.
• Cinnamon-spiced tea – Brings out the apple and spice notes naturally.
• Glass of dessert wine – A chilled Muscat or late harvest Riesling pairs beautifully.

Key Tips for Making Gordon Ramsay Apple Tarte Tatin

• Choose firm apples – They hold their shape better during caramelizing and baking.
• Let caramel develop slowly – Rushing it can burn the sugar or cause crystallization.
• Use an oven-safe skillet – Avoid transferring hot caramel into a baking dish.
• Don’t skip pre-cooking the apples – This ensures they’re fully tender when flipped.
• Trim puff pastry slightly larger – This helps it tuck into the skillet edges nicely.
• Invert carefully while warm – Waiting too long causes caramel to stick to the pan.
• Wipe the plate edges after flipping – This gives a cleaner presentation.

Creative Variations of Gordon Ramsay Apple Tarte Tatin

• Try pears instead of apples – Pears caramelize beautifully and bring a softer texture.
• Infuse with rosemary or thyme – Adds an herby layer for a more gourmet flavor.
• Use brown sugar for the caramel – This gives deeper molasses notes to the topping.
• Add a splash of brandy – Deglaze the pan with a little liquor for a grown-up twist.
• Incorporate spices like cardamom or cloves – Elevates the flavor profile for fall.
• Make mini versions in ramekins – Great for individual servings at dinner parties.

Storage Guidelines for Gordon Ramsay Apple Tarte Tatin

• Store in the fridge – Keep leftovers wrapped or in an airtight container for up to 3 days.
• Don’t stack slices – Store flat to prevent pastry from going soggy.
• Let it cool completely first – Storing warm tart traps steam and softens the crust.
• Use a paper towel – Place underneath to absorb any moisture from the fruit.
• Freeze individual portions – Wrap tightly and store for up to 2 months.

Reheating Tips for Gordon Ramsay Apple Tarte Tatin

• Reheat in the oven – Warm slices at 325°F (160°C) for 8–10 minutes to restore crispness.
• Avoid the microwave – It softens the pastry too much and ruins texture.
• From frozen – Thaw overnight, then reheat in the oven until warm and crisp.

Nutrition Value (per serving):

• Calories: 290
• Fat: 14g
• Carbohydrates: 38g
• Sugar: 24g
• Protein: 2g
• Fiber: 2g
• Sodium: 140mg

FAQs

How do you keep apple tarte Tatin from getting soggy?

To keep apple tarte Tatin from getting soggy, make sure the apples are well caramelized before adding the pastry. Avoid using overly juicy apples and always let the tart rest for a few minutes after baking before flipping it onto a plate.

Can I use store-bought puff pastry for apple tarte Tatin?

Yes, store-bought puff pastry works well for apple tarte Tatin. It saves time and still gives you a golden, crisp base that complements the caramelized apples.

What are the best apples to use for tarte Tatin?

Firm, slightly tart apples like Granny Smith, Braeburn, or Honeycrisp are ideal for tarte Tatin. They hold their shape during cooking and balance the sweetness of the caramel.

Why is tarte Tatin baked upside down?

Tarte Tatin is baked upside down, so the apples cook directly in the caramel at the bottom of the pan. This method allows the pastry to stay crisp while the fruit develops a deep, caramelized flavor.

Final Words

Gordon Ramsay’s apple tarte Tatin turns a humble dessert into a showstopper. With deeply caramelized apples and golden puff pastry, it’s a dish that looks impressive yet feels homey. Stick to the steps, apply the tips, and you’ll master a dessert that’s perfect for any season—or any reason.

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