Olive Magazine
Apple tart with blackberry and soured cream

Tarte tatin with blackberries and soured cream

Published: September 10, 2015 at 7:07 am
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

This apple tarte tatin with blackberry compote and soured cream comes from Percy and Founders in Fitzrovia, London. Make it ahead for an easy yet impressive dinner party dessert


Enjoy this apple tarte tatin with blackberry compote and sour cream, then check out our classic tarte tatin, baked apples, apple pie and more apple recipes.


  • 150g  puff pastry
  • 50g butter, cubed
  • 135g golden caster sugar
  • 6-8 Braeburn apples, quartered and de-seeded
  • 150g blackberries
  • ½ lemon, zested and juiced 
  • to serve soured cream


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Roll the puff pastry out and cut into a 22cm disc.

  • STEP 2

    Dot the butter into the base of an 18cm oven and stove-proof dish (a small frying pan would also work), and cover with 75g sugar. Put the apple quarters one by one into the pan, starting at the edge and working your way to the middle, in one layer.

  • STEP 3

    Put the pan on a medium-high heat until the butter and sugar start to melt and bubble. The syrup should be really dark to get the caramelisation on the apples.

  • STEP 4

    Put the puff pastry lid on top of the apples and tuck in the edges with a knife, making sure you don’t touch the hot syrup. Put it in the oven for 30 minutes, until the pastry has puffed and browned, then rest for 10 minutes but no longer. Meanwhile, mix the blackberries, the remaining sugar and lemon juice in a small pan and simmer until it is a rich purple colour.

  • STEP 5

    Shake the tart and carefully turn it out onto a plate. Serve with the compote and cream.


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