Caramelised Apple Tarte Tatin
Prep. Time:
1 hour (plus chilling time for pastry and sorbet churning)
Baking Time:
45 minutes
Total Time:
1 hour 45 minutes (plus chilling and churning)
Serves:
6 servings
Caramelised Apple Tarte Tatin with Rough Puff Pastry, Whipped Crème Fraîche, Brandy Snaps, Honey Baked Crispy Camembert, White Chocolate Crumb, Apple Pickled in Cider, and Apple Georgia created this dish for MasterChef UK Professionals Season 18. She reached back to the deepest roots of her identity for her signature dish — a complete celebration of Normandy's four C's: Cider, Calvados, Cream, and Camembert. Having grown up for 14 years in the Calvados region, Georgia explained 'If I have only got one round, I want to do something that is meaningful and that I can be proud of.' Her father insisted she couldn't represent Normandy without including Camembert. Monica declared 'I do feel like I have just been part of Normandy. I think it is delicious in every way' and praised Georgia's bravery in making rough puff pastry from scratch. Marcus called the apple sorbet with Calvados poured over the top 'stunning' with 'a real wow factor.' Matt praised the tarte tatin as 'beautifully made' but felt the Camembert was 'chewy' and unnecessary. Georgia advanced as a quarter-finalist.
Chef's Notes: Addressing the Judges' Feedback
Matt - "I do not think, for me, camembert has any business anywhere near my tarte tatin. It is chewy": This was the only real criticism of the dish. The chewiness likely resulted from the Camembert being slightly over-baked or not being ripe enough - under-ripe Camembert turns rubbery when heated, while a properly ripened wheel becomes oozing and silky. The recipe specifies thin wedges broiled briefly until just crisp on the outside, with the center still molten. If your Camembert feels firm when you press it through the wrapping, it needs more ripening time at room temperature (a day or two) before baking. If you're serving guests who might share Matt's view, this is the easiest component to leave off.
Monica - "To come in here and make fresh pastry, rough puff from scratch is very brave": Rough puff is significantly quicker than classic puff pastry (four turns versus six, and larger butter pieces from the start), but it still demands cold butter, minimal handling, and adequate resting time. The recipe builds in generous chilling periods that competition timing didn't allow. The payoff is a pastry that is both flaky and buttery with visible, shattering layers - worth every minute.
Marcus - "The apple sorbet with the calvados over the top is stunning": The key is serving the Calvados separately, poured tableside. This keeps the sorbet frozen and clean-flavored while the Calvados hits as a fragrant, warming contrast. Use a decent Calvados (VS or VSOP) - the quality shines through when it's served uncooked.
Georgia - "I acknowledged wanting more colour on the pastry": Under competition pressure, it's tempting to pull a tarte tatin early. Give it the full 25–30 minutes. The pastry should be a confident, deep golden - this is the bottom of the tart that becomes the top, so its color is the first thing you see after flipping.
Troubleshooting
Pastry is tough, not flaky: The butter was likely worked in too much, or the dough was overhandled. Rough puff depends on visible butter chunks that melt during baking to create steam pockets (layers). Keep everything cold - if the dough softens during rolling, return it to the fridge for 15 minutes before continuing.
Caramel is too dark or bitter: Caramel moves from perfect to burnt in seconds. Pull the pan off the heat the moment it reaches a deep amber - it will continue to darken from residual heat. If it tastes acrid, start over. A tiny pinch of salt added to the caramel helps balance any slight bitterness.
Tarte tatin sticks to the pan: This usually means the caramel set too firmly. After removing from the oven, let it rest only 5 minutes (no longer), then invert decisively. If apples stick, slide a thin offset spatula under them and reposition. A well-seasoned cast iron skillet or a dedicated copper tatin pan gives the best release.
Apples are mushy: Bramleys (cooking apples) break down much faster than Braeburns. If using all Bramleys, reduce the stovetop cooking time before adding the pastry. The Braeburn-Bramley mix Georgia used provides the ideal balance: structure from the eating apples, tartness and sauce-like quality from the cookers.
Brandy snaps won't shape: They cool and harden within 15–20 seconds of leaving the oven. Work with only 3–4 at a time. If they harden flat, return the tray to the oven for 30 seconds to re-soften.
Camembert is rubbery: The cheese wasn't ripe enough. Fully ripe Camembert should feel soft and yielding when pressed gently, almost liquid beneath the rind. Bake just until the exterior crisps, 4–5 minutes under a broiler, no more. Thin slices crisp better than thick wedges.
Sorbet is icy, not smooth: Apple sorbet benefits from the natural pectin in the fruit, but for extra smoothness, add 1 tablespoon of vodka or an extra tablespoon of Calvados to the base before churning - alcohol lowers the freezing point and reduces ice crystal formation.
Storage
Rough puff pastry: Wrapped tightly, it keeps in the fridge for 2 days or freezer for 3 months. Thaw overnight in the fridge before rolling.
Tarte tatin: Best served within 2 hours of baking. The pastry softens as it sits. Leftovers can be rewarmed in a 350°F (175°C) oven for 10 minutes.
Apple sorbet: Keeps frozen for up to 2 weeks. Remove from freezer 5–10 minutes before serving to soften slightly.
Brandy snaps: Store in an airtight container at room temperature for up to 3 days. They soften in humidity - re-crisp in a 300°F (150°C) oven for 2 minutes if needed.
Pickled apple: Keeps refrigerated in its liquid for up to 1 week.
White chocolate crumb: Airtight container at room temperature for up to 5 days.
Camembert: Prepare and bake to order. Not suitable for reheating.
Variations
Simplified version (tarte tatin + sorbet only): The tarte tatin and Calvados-doused sorbet are the two elements that earned the highest praise. Together with a dollop of crème fraîche, they make a stunning dessert on their own - skip the remaining components for a more home-friendly approach.
Pear tarte tatin: Replace the apples with firm Conference or Bosc pears. Use Poire Williams (pear brandy) in place of Calvados. This stays in the Norman tradition - the Domfrontais appellation produces Calvados from pear cider.
Autumn spice version: Add a cinnamon stick and 2 cloves to the caramel while it cooks. Remove before arranging the apples. Finish the crème fraîche with a pinch of ground cardamom.
British farmhouse version: Replace Camembert with a British soft cheese like Tunworth or Baron Bigod, both of which are outstanding Camembert-style cheeses. Replace Calvados with Somerset cider brandy, which holds protected geographical status and has been produced since the 17th century.
Ingredients
Instructions
MAKE THE ROUGH PUFF PASTRY (BEGIN THE DAY BEFORE, OR 2+ HOURS AHEAD)
Combine the flour and salt in a large bowl. Add the cold butter cubes and toss to coat in flour. Using your fingertips, flatten each butter cube into a rough flake — you want visible streaks and chunks of butter throughout, not a uniform crumb. Those butter pieces create the flaky layers when they melt during baking.
Mix the ice water and lemon juice together. Drizzle over the flour mixture, tossing with a fork until the dough just barely comes together. It will look shaggy and uneven.
Turn out onto a lightly floured surface and press into a rough rectangle. Roll out to about 8 x 16 inches. Fold into thirds like a business letter (first turn). Rotate 90 degrees, roll out again, and fold into thirds again (second turn). Wrap tightly in plastic and refrigerate for at least 30 minutes.
Repeat two more rolls and folds (turns 3 and 4). Wrap and chill for at least 1 hour, or overnight.
MAKE THE APPLE SORBET (SEVERAL HOURS OR DAY AHEAD)
Combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Add the chopped apples and simmer for 12–15 minutes until completely soft and falling apart.
Blend until very smooth, then pass through a fine-mesh sieve for a silky texture. Stir in the lemon juice. Cool completely, then churn in an ice cream maker according to manufacturer's instructions. Transfer to the freezer to firm up. If you don't have an ice cream maker, pour the mixture into a shallow container, freeze, and whisk vigorously every 45 minutes for 3–4 hours until smooth.
The Calvados is poured over the sorbet at the table, not churned into it.
PICKLE THE APPLE (AT LEAST 1 HOUR AHEAD)
Using a mandoline or very sharp knife, slice the Granny Smith apple into paper-thin rounds or half-moons (about 2 mm thick). Leave the skin on for color.
In a small saucepan, combine the cider, vinegar, sugar, and star anise. Heat until the sugar dissolves, then remove from heat and cool slightly. Pour over the apple slices in a bowl or jar. Refrigerate for at least 1 hour.
MAKE THE WHITE CHOCOLATE CRUMB
Preheat oven to 325°F (165°C). In a bowl, rub the cold butter into the flour until it resembles coarse sand. Stir in the chopped white chocolate and salt.
Scatter onto a parchment-lined baking sheet in a thin, even layer. Bake for 10–12 minutes, stirring once halfway, until lightly golden. The white chocolate will melt and create sweet, crispy clusters. Cool completely — it crisps as it cools. Break into small pieces.
MAKE THE BRANDY SNAPS
Preheat oven to 350°F (180°C). Line a baking sheet with parchment or a silicone mat. In a small saucepan, melt the butter, golden syrup, and sugar together over low heat, stirring until smooth. Remove from heat and stir in the flour, ginger, and Calvados until you have a smooth batter.
Drop level teaspoons of batter onto the prepared sheet, spacing them at least 3 inches apart — they spread significantly. Bake for 8–10 minutes until golden and lacy with small bubbles throughout.
Let cool on the sheet for 30 seconds until just firm enough to handle, then either leave flat for crispy shards or drape over a rolling pin or wooden spoon handle to curl. They firm up very quickly — work fast. If they harden before you can shape them, return briefly to the oven to soften.
BUILD AND BAKE THE TARTE TATIN
Preheat oven to 400°F (200°C). Peel and quarter all the apples, removing cores.
In a 9-inch (23 cm) ovenproof skillet or tarte tatin dish, melt the butter over medium heat. Add the sugar and stir until it dissolves and begins to turn a deep amber caramel, about 5–7 minutes. Add the vanilla seeds and Calvados (it will splutter — stand back). Stir to combine.
Remove from heat. Arrange the apple quarters tightly in the caramel in concentric circles, rounded side down, packing them close — they shrink during cooking. Place the Bramley pieces among the Braeburns so the tartness is distributed evenly.
Return the skillet to medium heat and cook the apples in the caramel for 10–12 minutes, basting occasionally, until they begin to soften and the caramel deepens in color.
Roll the chilled rough puff pastry out to a circle about ½ inch larger than your skillet. Drape it over the apples, tucking the edges down around the fruit. Pierce a few small holes in the top for steam to escape.
Bake for 25–30 minutes until the pastry is deeply golden and risen. The caramel juices should be bubbling around the edges.
Rest for 5 minutes, then place a serving plate over the skillet and invert confidently in one swift motion. Lift the skillet away. If any apple pieces have stuck, simply replace them.
PREPARE THE CAMEMBERT
Preheat the broiler (or increase oven to 425°F/220°C). Cut the Camembert into 6 thin wedges or small portions. Place on a parchment-lined baking sheet. Drizzle with honey and scatter with thyme leaves.
Bake or broil for 4–5 minutes until the cheese is golden, bubbling, and beginning to crisp at the edges. Use a ripe Camembert that feels soft and yielding when pressed — under-ripe Camembert turns rubbery when heated.
WHIP THE CRÈME FRAÎCHE
In a chilled bowl, whisk the crème fraîche with the powdered sugar and vanilla until it holds soft, billowy peaks. Don't over-whip — crème fraîche should be looser and more tangy than whipped cream.
ASSEMBLE THE PLATE
Place a warm slice of tarte tatin on each plate, pastry side down, caramelized apples facing up. Add a quenelle or small scoop of apple sorbet alongside. At the table, pour a generous splash of Calvados over the sorbet. Add a dollop of whipped crème fraîche, a piece of honey-baked Camembert (if using), and a brandy snap. Scatter a small handful of white chocolate crumb and arrange a few slices of cider-pickled apple for brightness and acidity.
