Apple and Rosemary Tarte Tatin

, from Issue #30. September, 2015
Photography by Manja Wachsmuth.
Apple and Rosemary Tarte Tatin

Serves: 6–8


100 grams butter
½ cup brown sugar
juice of ½ lemon
4 cooking apples 
1 teaspoon finely chopped rosemary

200 grams plain flour 
175 grams unsalted butter
100 grams sour cream    


Place the butter, sugar and lemon juice in a 26 cm heavy-based ovenproof frying pan. Cast iron is ideal. Bring to the boil and gently simmer for 4-6 minutes or until caramelized. Remove from the heat and set aside to cool a little.

Peel, quarter and core the apples. Make 5-6 slices through each quarter, leaving them intact at one end. Toss the apple through the rosemary.

Pastry: Preheat the oven to 180°C. Place the flour, butter and sour cream in a food processor and pulse until just combined. Transfer to a lightly floured surface and roll out to a 28 cm diameter circle. Place the apples in the caramel with the rounded sides down then gently place the pastry over the pan. Trim it, using the edge of the pan as a guide. Tuck the pastry in and around the edges using the back of a spoon or a palette knife. 

Bake 25-35 minutes or until the pastry is puffed and golden. Rest for 10-15 minutes before inverting onto a serving plate. Serve warm, in slices, with cream or ice cream.