Apple Tarte Tatin



To make the pastry, mix the flour and salt together in a large bowl. Add the margarine and, cut it into the flour until the mixture looks like coarse crumbs; this can be done in a food processor with a metal blade. Add the ice water, stirring to incorporate it. Flatten dough into a disk and wrap in glad wrap. Chill for at least 30 minutes.

Roll the dough into a circle about 3mm thick and fit it into a 23 cm fluted tart pan with a removable bottom. Chill the tart tin for at least 30 minutes. 

To make the topping, peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1 cm thick slices. Place overlapping slices of apples in a circle on the pastry case. Sprinkle with the full 100g of granulated sugar and dot with the margarine.

Bake for approximately 45 minutes or until the pastry is browned and the edges of the apples are starting to brown. 

Make the glaze when the tart's cooked. Heat the apricot jam together with the brandy. Brush the apples and the pastry completely with the jam mixture.

Serve warm.




  • 1 1/4 C flour
  • 4 oz cold dairy-free margarine
  • 1/2 tsp salt
  • 1/4 C ice water


  • 4 granny smith apples 
  • 6 Tbsp granulated sugar
  • 2 Tbsp cold dairy-free margarine


  • 150g apricot jam, sieved
  • 2 Tbsp brandy