A new twist on the Tarte Tatin

On my recent trip to France I was inspired to make this sweet and savoury tart. All the ingredients are caramelized and candied, which gives it a delicious taste.  Topping the tart with goats cheese is really the icing on the tart!


  • 500g pack butter puff pastry
  • olive oil for frying
  • 150g bacon or lardons
  • 30g banana shallots, cut in halves
  • 30g butter
  • 3 red-skinned eating apples, unpeeled, cored and cut into chunky pieces
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 fresh bay leaves
  • 100g goat’s cheese log



  • Heat the oven to 200C fan/gas
  • Rolls out the pastry to 3mm thick, then cut a circle of 2-3 cm larger than the frying pan you are using, non-stick ovenproof frying pan or flameproof tatin dish.
  • Keep the puff pastry chilled until needed.
  • Heat a splash of oil in the frying pan and fry the bacon or lardons until crisp.  Use a slotted spoon to transfer the bacon lardons to a plate lined with kitchen paper.
  • Fry the shallots in the bacon fat for 5 to 6 minutes until browned.  Transfer to the plate with the bacon.
  • Add the butter to the dish and fry the apples on a medium-high heat for about 3 minutes on each side until golden.
  • Add sugar and vinegar, turning the apples to coat as the mixture forms a syrup.  Season well.
  • Arrange the shallots and apples on the base of the pan, some rounded-side down and some cut-side down for an attractive look.  Arrange the bay leaves.


  • Lay the chilled pastry circle over the filling, tucking the edges inside the pan.


  • Put the pan on a baking tray and cook for 20 to 30 minutes until the pastry is puffed and golden.


  • Rest for 5 minutes then turn over onto a large plate or board.
  • Crumble the goat’s cheese over the top, add ground black pepper.


  • Serve with a green salad if you like.


  • Place the tarte on a cutting board and let it sit for 5 minutes before cutting it into slices.
  • Use a pizza cutter, it makes the job easier.




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