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PREP 25 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

  • 6 apples, peeled, cored and halved
  • 5 whole star anise
  • 170 g caster sugar
  • 15 ml water
  • 80 g unsalted butter
  • 1 packet ready rolled shop bought puff pastry

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Caramel Apple Tarte Tatin

Caramel Apple Tarte Tatin

Recipe + Video

You can jump to the right place in the video by clicking on the 'Watch' link in each step or watch the whole video at the bottom of the page.


  1. In an ovenproof frying pan add the sugar and water and cook until the caramel has started to darken. Watch
  2. Add the butter and stir until well combined. Watch
  3. Peel the apples and then cut in half, use a melon baller to remove the core then pop a star anise into the cavity of a few of them. Watch
  4. Carefully place the apples, cut side down, into the caramel then continue cooking for around 10 minutes. Then leave too cool. Watch
  5. Cut a circle of pastry slightly larger than the pan you are cooking in then carefully tuck pastry around the apples in the pan, tucking in around and under the apples where you can. Prick a hole in the top of the pastry. Watch
  6. Place in a pre-heated oven set at 200℃  and bake for 30-35 minutes. Watch
  7. Remove from the oven and leave to stand for a minute before turning out onto a plate. Watch


Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Caramel Apple Tarte Tatin

Caramel Apple Tarte Tatin

Recipe + Video

PREP 25 minutes
TOTAL 1 hour
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 6 apples, peeled, cored and halved
  • 5 whole star anise
  • 170 g caster sugar
  • 15 ml water
  • 80 g unsalted butter
  • 1 packet ready rolled shop bought puff pastry

You can jump to the right place in the video by clicking on the 'Watch' link in each step or watch the whole video at the bottom of the page.


  1. In an ovenproof frying pan add the sugar and water and cook until the caramel has started to darken. Watch
  2. Add the butter and stir until well combined. Watch
  3. Peel the apples and then cut in half, use a melon baller to remove the core then pop a star anise into the cavity of a few of them. Watch
  4. Carefully place the apples, cut side down, into the caramel then continue cooking for around 10 minutes. Then leave too cool. Watch
  5. Cut a circle of pastry slightly larger than the pan you are cooking in then carefully tuck pastry around the apples in the pan, tucking in around and under the apples where you can. Prick a hole in the top of the pastry. Watch
  6. Place in a pre-heated oven set at 200℃  and bake for 30-35 minutes. Watch
  7. Remove from the oven and leave to stand for a minute before turning out onto a plate. Watch


Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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