Recipe: Apple Tart Tatin

Twisting the top on one of Grant Burge’s award-winning dessert wines is exciting enough, but it’s always ideal to have some food to match it with as well. As we learned at their recent event at Sydney’s Acre Eatery, thrown in collaboration with Secret Foodies, wine and food matching is no longer a niche interest. With public interest growing in food pairing, it’s only right that we bring you one the recipe for this Apple Tart Tartin, best paired with a Grant Burge 10 Year Old Tawny.

Apple Tart Tatin

Notes: Serves 4-6


  • 6 Apples good for cooking, like Bramley or pink lady
  • Plain flour for dusting
  • 300g all butter puff pastry
  • 100g brown sugar
  • 100g diced unsalted butter
  • 30ml dark rum
  • Crumbled ginger biscuit and the best ice cream you can find


  1. Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, wrap in cling film on a baking sheet and freeze while preparing the apples.
  2. Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark caramel syrup, then turn off the heat and stir in the 60g diced chilled butter and pour in the rum. Careful as the alcohol may catch fire. If it does, don’t panic and just wait for it to burn off
  3. To assemble the Tarte Tatin, arrange the apple quarters very tightly in a circl around the edge of the dish first, rounded-side down, then fill in the middle in  similar fashion. Gently press with your hands to ensure there are no gaps. Brus the fruit with the melted butter.
  4. Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastr on top – it will quickly defrost. Tuck the edges down the inside of the dish and with a knife, prick a few holes in the pastry to allow steam to escape. Bake for  further 40-45 mins until the pastry is golden brown and crisp.
  5. When it has cooled a little, turn it onto a large serving plate that is deep enough to contain the juices. Serve with lots of ice cream and crumbled ginger biscuit.
  6. Pair with Grant Burge 10 Year Old Tawny.

Recipe and image supplied


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Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.