Manon Lagreve's tarte tatin

Happy Bank Holiday! Now here’s the perfect sweet treat for the long weekend. It’s a favourite from her native France - Bake Off star Manon Lagreve cooks up a beautiful tarte tatin.

Manon Lagreve's tarte tatin

Manon's tarte tatin


For the pastry

125g of salted butter, room temperature

200g of plain flour

1 egg

3 tbsp of cold water

For the caramel

300g of caster sugar

2 tbsp water

100ml of double cream

100g of salted butter

1 tsp of salt

8 big apples ( Golden or Braeburn)

You will need a 10inch/25cm heat proof pan.


  • To make the Pastry: In a bowl, mix together the butter and flour with your hands. Add the egg and continue to mix.

  • Take the pastry mix out of the bowl and place onto a clean work surface and make a well in the centre. Add the water and mix together to form a dough. Place in the fridge for 15 minutes before using.

  • To make the caramel: Mix the sugar and 2 tbsp of cold water in a pan and heat on medium heat for 5 minutes until the caramel has formed. Carefully add the double cream. Finish with the butter and the salt, mixing well.

  • To make the filling: Peel and cut the apples in quarters

  • Transfer half of the caramel sauce into the heat proof pan and add the apple quarters. Cook for 5 minutes or until softened slightly.

  • Cover the caramel apples with the pastry and tuck in the edges, and cook at 180C for 30 minutes until golden brown

  • Remove from the oven and allow to cool slightly before carefully turning out onto a plate. Enjoy warm with some Chantilly cream or vanilla ice cream and drizzle with extra caramel sauce.