Recipe | Red Gala tarte Tatin | The Gourmand & Gourmet

Recipe | Red Gala tarte Tatin

How do you like them apples?

We suggest caramelised and baked to perfection in this delish tarte Tatin provided by Le Cordon Bleu. Earn the honorary baking title Queen of Tarts by taking a turn with the red galas in this stunning recipe!




For the caramel

  • 100g sugar
  • 20ml water 

For the filling

  • 6 Red Gala apples   
  • 50g unsalted butter
  • 25ml Calvados            
  • 500g readymade puff pastry



  • Preheat oven to 200°C (conventional)
  • Peel and core the apples and cut each apple into four even pieces
  • In a thick bottom fry pan, heat the sugar and water until it becomes a dark caramel
  • Add the apples and cook until the apples turn a dark caramel colour
  • Add the unsalted butter and continue to cook until a thick sauce forms in the bottom of the fry pan
  • Remove the pan from the stove and add the Calvados
  • In a 24cm round baking dish, flood the bottom of the dish with the caramel sauce before arranging the apples evenly in the baking dish
  • Roll out a sheet of puff pastry 4mm thick and dock the pastry all over with a fork to create small holes – this will prevent the pastry from rising too much while it bakes
  • Cover the baking dish with the puff pastry and crimp the rim of the baking dish using pastry crimpers or by pinching between your thumb and forefinger
  • Place the baking dish in preheated oven at 200°C and bake for 20 to 30 minutes until the pastry is crisp and golden in colour
  • Remove the baking dish from the oven and allow to cool
  • Once the tarte has cooled, lay a serving plate over the baking dish and carefully invert the tarte onto the serving plate (remember that there will be a lot of liquid caramel in the dish as you turn it out)
  • Serve with double cream, or vanilla ice cream