Caramelised Apple Tarte Tatin
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Caramelised Apple Tarte Tatin

Caramelised Apple Tarte Tatin

Sharing Dish | with Creme Fraiche and Speculoos Crumbs

Miso caramelised apples and Speculoos biscuit crumb are a savoury-sweet match made in heaven. Layer over puff pastry and finish with a dollop of creme fraiche for a dessert that's sure to impress guests.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour 10 minutes
Cooking time25 minutes


serving amount

¾ pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

75 grams

Caster Sugar

15 grams

Miso Paste

(Contains Soya)

4 unit(s)


150 grams

Creme Fraiche

(Contains Milk)

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)

Not included in your delivery

30 grams



Nutritional information

Energy (kJ)5685 kJ
Energy (kcal)1359 kcal
Fat78.4 g
of which saturates43.5 g
Carbohydrate152.5 g
of which sugars88.6 g
Protein12.9 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Baking Tray


Prep Time

a) Remove three quarters of the puff pastry from your fridge and allow to come up to room temperature. Preheat your oven to 220°C/200°C fan/gas mark 7. TIP: Keep the remaining pastry for another recipe if you'd like to.

b) In a medium bowl, reserve 4 tsp of the caster sugar and set aside for later.

c) In a medium saucepan, combine the miso, remaining sugar and the butter (see pantry for amount). Stir on medium heat until the butter has melted and the sugar has started to dissolve, 2-3 mins. Set aside to cool.

d) Peel, quarter, core and thinly slice the apples. TIP: The thinner you slice your apples, the more apple coverage your tarte tatin will have.

Build It Upside Down!

a) Unroll the pastry (keeping it on its baking paper).

b) Pour your miso caramel mixture onto a lined baking tray, then, using the back of a spoon, evenly spread the miso caramel into a square shape, slightly smaller than the size of your pastry.

c) Evenly lay the apple slices onto the miso caramel, then carefully place the puff pastry sheet over the top, pressing down the edges to secure the fillings.

d) Evenly sprinkle over half the reserved sugar and pop into the oven on the top shelf until puffed and golden, 15-17 mins.

The Finishing Touches

a) When baked, remove the tarte tatin from the oven. Allow to cool until the bottom of the baking tray is cool to the touch, 25-30 mins. 

b) Meanwhile, pop the creme fraiche into the bowl of reserved sugar and whisk until slightly thickened, 1-2 mins.

c) Use a knife to detach any pastry that has stuck to the sides of the baking tray, then place a large chopping board on top of the pastry. Use the chopping board to flip the tarte upside down and remove the baking tray and paper to reveal the apples.

d) Portion into 6 slices and serve with dollop of sweet creme fraiche and a sprinkle of speculoos crumb.


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