Gordon Ramsay Apple Tarte Tatin Recipe: Easy, Elegant, Irresistible

Name: Gordon Ramsay Apple Tarte Tatin Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 5 firm apples (Granny Smith or Braeburn are ideal); ½ cup (100g) granulated sugar; 3 tablespoons unsalted butter; 1 sheet puff pastry (thawed if frozen); ½ teaspoon cinnamon (optional); 1 teaspoon vanilla extract; Pinch of sea salt; All-purpose flour, for rolling pastry

By:

RAMSAY

July 9, 2025

Last Updated

July 9, 2025

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Gordon Ramsay Apple Tarte Tatin is one of those desserts that instantly makes you feel fancy—like you’re on a Parisian balcony even if you’re just in yoga pants with a laundry pile behind you. This caramelized apple tart is built upside down but tastes out-of-this-world right. With golden apples swimming in rich butter-sugar syrup, crowned by puff pastry and baked to perfection, it’s a sweet showstopper without the stress. Whether you’re a Ramsay fan or just craving a cozy homemade dessert, this Gordon Ramsay Apple Tarte Tatin is a warm, glossy winner that’ll steal your dessert table spotlight.

Table of Contents

What is Gordon Ramsay Apple Tarte Tatin?

Gordon Ramsay Apple Tarte Tatin is a classic French dessert flipped on its head—literally. The chef’s version starts by caramelizing firm apples in butter and sugar until they’re golden and syrupy. Then, a sheet of puff pastry goes right over the fruit like a cozy blanket. The magic happens in the oven, where the pastry bakes up crisp and golden. After a short cooling moment, it’s all turned upside down onto a plate to reveal tender apples glistening atop a flaky crust. It’s rustic, refined, and ridiculously satisfying. Think of it as apple pie’s chicer French cousin who just got back from culinary school.

Reasons to Try Gordon Ramsay Apple Tarte Tatin

Why should you try Gordon Ramsay Apple Tarte Tatin? First, it’s way easier than it looks. You don’t need to master pie dough or own any fancy gadgets. Just a skillet, some apples, and puff pastry will do the trick. Second, it’s a real crowd-pleaser—the buttery caramel glaze and tart-sweet apples are practically irresistible. Third, it gives off “restaurant dessert” vibes without requiring you to spend hours in the kitchen. It’s perfect for impressing dinner guests or just treating yourself to a cozy moment. Bonus: it fills your kitchen with the kind of smell that makes people say “What on earth are you baking?!”

Ingredients Needed to Make Gordon Ramsay Apple Tarte Tatin

Ingredients for Gordon Ramsay Apple Tarte Tatin — Everything you need to make Gordon Ramsay’s apple tarte Tatin

Before we even touch the stove, let’s talk about what you’ll need for this gorgeous upside-down masterpiece. The beauty of Gordon Ramsay Apple Tarte Tatin lies in its simplicity. With just a few pantry staples and some well-chosen fruit, you can turn your kitchen into a mini French bistro.

Let’s break it down:

5 large firm apples – Go for Granny Smith or Braeburn here. Granny Smiths are tart, which balances the sweetness of the caramel perfectly. Braeburns are a little milder but still hold their shape when cooked. The key is firmness—you don’t want mushy apples in your tart. Trust me, nobody wants applesauce on puff pastry.
½ cup (100g) granulated sugar – This is the base for that dreamy golden caramel. Don’t rush it—melt it gently with butter, and you’ll get that rich toffee flavor Ramsay is known for.
3 tablespoons unsalted butter – Use the good stuff. European-style butter has a slightly higher fat content, making the caramel smoother and richer. This is where that indulgent, glossy finish comes from.
1 sheet of puff pastry (thawed if frozen) – This is your crust, and honestly, store-bought puff pastry is perfectly acceptable here. Just don’t forget to thaw it—wrangling frozen pastry over bubbling apples is not the kind of kitchen drama we want.
½ teaspoon cinnamon (optional) – This isn’t in every tarte Tatin, but it adds a warm, cozy note that plays beautifully with the apples. If you’re baking this in fall or winter, go for it.
1 teaspoon vanilla extract – Adds that classic sweet depth. It’s subtle but important. You know how sometimes something just tastes better? That’s vanilla doing its job.
Pinch of sea salt – Don’t skip this. A tiny bit of salt cuts through the sweetness and makes the flavors pop. It’s like turning up the volume on a song you already love.
Flour (for dusting) – Just a light sprinkle to keep your puff pastry from sticking while you roll it out. Think of it as insurance against crust catastrophe.

Here’s a handy table if you want to double-check quantities before heading to the store:

Ingredient	Amount	Why It Matters
Granny Smith or Braeburn apples	5 large	Holds shape, perfect balance of tart and sweet
Granulated sugar	½ cup (100g)	Base of the caramel, creates glossy finish
Unsalted butter	3 tbsp	Adds richness and smooth texture to the caramel
Puff pastry	1 sheet	Buttery crust that crisps up beautifully
Cinnamon (optional)	½ tsp	Adds warmth and coziness, especially in cooler months
Vanilla extract	1 tsp	Deepens flavor, adds sweetness without extra sugar
Sea salt	Pinch	Balances out the sugar and makes flavors sing
Flour (for dusting)	Just enough	Prevents sticking when rolling out pastry

Once you’ve got everything prepped and ready, you’re halfway to dessert heaven. (And hey, if you’ve got a little extra puff pastry lying around, make some Gordon Ramsay Shortbread Cookies or even try his blondies while you’re at it.)

Instructions to Make Gordon Ramsay Apple Tarte Tatin

Making Gordon Ramsay Apple Tarte Tatin might sound like something you’d need a pastry diploma for—but trust me, it’s way more doable than it looks. No fancy degrees or Michelin stars required. If you’ve got a sturdy skillet, a bit of patience for melting sugar, and the courage to flip a hot tart upside-down, you’re golden. I’ll walk you through every step of this dessert with kitchen-tested tips that make the process smooth and the results totally brag-worthy.

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C).

Why this matters: You want your oven hot and ready to go the moment your tart hits it. Puff pastry needs that initial blast of heat to puff properly—otherwise, it can turn sad and soggy. No one wants a limp crust.

Step 2: Prep the Apples

Peel, core, and quarter your apples.

Here’s your zen moment. Grab a veggie peeler, pop on your favorite podcast, and peel away. Once peeled, core and cut each apple into quarters. Keep them fairly even so they cook at the same rate and layer beautifully.

Tip: Granny Smiths and Braeburns don’t brown too fast, but if you’re prepping ahead, a squeeze of lemon juice will keep them pretty.

Step 3: Make the Caramel

In an oven-safe skillet (preferably cast iron), melt 3 tablespoons of butter over medium heat, then sprinkle in ½ cup of sugar.

Let the sugar gently dissolve. Don’t stir it with a spoon—just swirl the pan now and then. In a few minutes, you’ll see it go from grainy to golden, bubbling bliss.

Why this step is key: This caramel is your tart’s base—and later, its glossy top. Keep your heat medium and your patience high.

Step 4: Cook the Apples

Add the apples to the caramel along with the vanilla, salt, and cinnamon (if using). Cook for 10–12 minutes.

You want the apples to soften just a little and soak up that sweet buttery magic. Flip them occasionally with tongs but gently—you don’t want to break them.

Pro tip: The longer you let the apples sit without too much flipping, the better the caramel seeps in. This is also a great time to check on your puff pastry and roll it out.

Step 5: Arrange the Apples

Once the apples are just tender, arrange them flat-side down in a circular pattern.

This step makes your tart look like it came from a Parisian bakery. Take a minute to overlap the slices neatly—it pays off when you flip the tart later. Even if it’s not perfect, the caramel gloss will make it look stunning. Promise.

Need help styling fruit desserts? You’ll love this Gordon Ramsay Apple Crumble—equally charming, a bit easier, but just as satisfying.

Step 6: Roll and Cover with Puff Pastry

Lightly dust your counter with flour and roll out the puff pastry just a bit larger than your skillet. Drape it over the apples and tuck the edges in.

Think of this like tucking in a pie crust, but upside down. Make sure it’s snug so it holds everything together. Use a knife to cut 2–3 tiny slits in the pastry to let steam escape during baking.

Step 7: Bake

Pop the skillet into the oven and bake for 25–30 minutes, until the puff pastry is golden brown and puffed.

At this point, your kitchen will smell like a dream. You’re looking for a deep golden top and bubbling edges. If the caramel spills a little—that’s okay. That’s flavor escaping.

Step 8: Cool and Flip

Let it cool for 5–10 minutes (no more!), then carefully invert onto a large serving plate.

Here’s the moment of truth—and a little kitchen bravery. Place your serving plate upside down over the skillet, grab both tightly with oven mitts, and flip in one confident motion. If a few apples stick to the skillet, just nudge them back into place like a puzzle piece. No shame!

Step 9: Serve Warm

Serve warm, either as-is or with a scoop of vanilla ice cream or crème fraîche.

You’ve officially nailed Gordon Ramsay Apple Tarte Tatin! Pat yourself on the back, grab a fork, and dig in.

Want to pair this with something savory first? Try it after this elegant Gordon Ramsay Pan-Fried Salmon for the ultimate dinner-and-dessert duo.

What to Serve with Gordon Ramsay Apple Tarte Tatin

Gordon Ramsay Apple Tarte Tatin is already a standout dessert, but pairing it with the right accompaniments can take it from “yum” to “WOW, who made this?” If you’re serving this after a special dinner or holiday meal, the good news is: it plays well with others.

For a classic French vibe, serve your Gordon Ramsay Apple Tarte Tatin with a dollop of crème fraîche or a scoop of vanilla bean ice cream. That contrast of warm caramelized apples and cool cream? Absolute heaven. Want to add a little crunch? A few crushed toasted almonds or hazelnuts on top will do the trick.

This tart also loves company. Serve it after something savory like Gordon Ramsay’s Braised Cabbage or Pan-Fried Salmon to balance the sweetness. And if you’re feeling bold, pour a small glass of Calvados (that’s French apple brandy) for a grown-up pairing that feels très chic.

Need a non-alcoholic option? Try spiced apple cider or Earl Grey tea with a squeeze of lemon—it makes the apples in your Gordon Ramsay Apple Tarte Tatin pop even more.

Top Tricks to Perfect Your Gordon Ramsay Apple Tarte Tatin

Want to make sure your Gordon Ramsay Apple Tarte Tatin turns out buttery, glossy, and flip-worthy every time? These kitchen-tested tips will help you avoid soggy crusts, burnt sugar, and that dreaded moment when apples stick to the pan like they’ve got something to prove.

1. Choose the right apples.
Firm varieties like Granny Smith or Braeburn are best. They hold their shape while soaking up all that caramel goodness. Softer apples tend to collapse or turn mushy—which isn’t what Gordon had in mind.

2. Use an oven-safe skillet.
A cast iron skillet works beautifully for this recipe. You want something that can go from stovetop to oven without skipping a beat. If you don’t have one, just make sure your pan is labeled oven-safe up to at least 400°F.

3. Don’t stir the caramel.
This is a big one. When the sugar is melting, just swirl the pan gently—no spoon needed. Stirring can cause the sugar to crystallize, which leads to gritty caramel. No thanks.

4. Be brave when flipping.
Let your Gordon Ramsay Apple Tarte Tatin cool for just 5–10 minutes, then flip it in one confident move. Place a plate over the skillet, hold it tightly with oven mitts, and invert. If a few apples stay behind, just lift them out and reposition. Nobody will ever know.

5. Serve it warm.
This dessert is at its peak when served fresh from the oven—or shortly after. The caramel stays glossy and the pastry crisp. Pair it with crème fraîche or ice cream for the full experience.

Still not confident with caramel? You can try a beginner-friendly dessert like Gordon Ramsay’s Profiteroles or this rich Vanilla Soufflé until you’re ready to take on the tart!

Whether it’s your first time or your fifth, these tips make crafting Gordon Ramsay Apple Tarte Tatin a whole lot easier—and way more fun.

Storage and Reheating Tips for Gordon Ramsay Apple Tarte Tatin

So, you nailed your Gordon Ramsay Apple Tarte Tatin—but what if (miraculously) there are leftovers? First off, congrats on your willpower. Second, here’s how to keep that tart tasting just as delightful the next day.

Storing:
Let the tarte cool completely, then cover it with plastic wrap or foil. You can store it at room temperature for up to 1 day, or pop it in the fridge for up to 3 days. Just be sure it’s wrapped tightly so the pastry doesn’t absorb fridge smells—nobody wants their tart tasting like leftover tuna salad.

Reheating:
The best way to reheat Gordon Ramsay Apple Tarte Tatin is in the oven. Preheat your oven to 325°F (163°C), place the tart on a baking sheet, and warm it for about 10–12 minutes. This helps revive the crispness of the pastry while keeping the apples tender and juicy.

Microwave? Eh, it works in a pinch, but the crust will likely go soft. If you’re just reheating a single slice and you’re in a rush, 20–30 seconds will do the trick—but the texture might not wow you like it did on Day 1.

Freezing? Honestly, Gordon Ramsay Apple Tarte Tatin is best enjoyed fresh. You can freeze it, but the puff pastry can lose its charm. If you do freeze it, double-wrap it and reheat from frozen in the oven for best results.

Want more cozy Ramsay-style desserts that keep well? Check out these Sticky Toffee Pudding and Pecan Pie recipes—they’re both crowd-pleasers that store beautifully.

Final Thoughts

If you’ve ever wanted to bring a little fine-dining flair into your home kitchen without the fuss, Gordon Ramsay Apple Tarte Tatin is your golden ticket. It’s proof that simple ingredients—apples, sugar, butter, and pastry—can transform into something restaurant-worthy with a little time and a touch of caramel magic.

Even if you’ve never made a tarte Tatin before, Ramsay’s method keeps things approachable while still delivering a dessert that feels impressive. It’s perfect for holidays, dinner parties, or just a cozy weekend where you want to treat yourself (and maybe show off a bit).

Ready to try more Gordon Ramsay desserts? Don’t miss his dreamy Tiramisu or the stunning Strawberry Soufflé—both offer that same gourmet touch with step-by-step ease.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

FAQs

What is Gordon Ramsay’s favorite dessert?

Gordon Ramsay has a soft spot for rich British classics like sticky toffee pudding. But Gordon Ramsay Apple Tarte Tatin is one of his signature French-influenced desserts, often praised for its balance and elegance.

What is the difference between apple tart and tarte Tatin?

A traditional apple tart is baked right-side-up, usually in a crust. A tarte Tatin, like Gordon Ramsay Apple Tarte Tatin, is cooked upside down—the apples caramelize under a pastry layer and are flipped after baking for that glossy finish.

What is Gordon Ramsay’s most famous dish?

He’s best known for his iconic Beef Wellington, but his desserts like this apple tarte Tatin and sticky toffee pudding have earned serious praise as well.

What’s the difference between a tarte Tatin and a galette?

Great question! A tarte Tatin is flipped after baking and made in a skillet, while a galette is a free-form pastry baked flat on a sheet pan—rustic and less structured, but equally delicious.