Prep Time 10 minutes mins
Cook Time 35 minutes mins
Cooling Time 10 minutes mins
Total Time 55 minutes mins
Tarte Tatin doesn’t keep or store particularly well given the delicate pastry beneath the fruit: it is best served warm from the oven, but can also be served at room temperature the same day it is made. If you’re not serving it straight away, you can simply keep the tart in the pan without flipping it over until you’re ready to serve – that way the pastry won’t soften too much. If you want to serve it warm, simply pop it back into the oven at the same temperature you baked it at, for around 10-15 minutes or pop it on the stove element on a low-medium heat until the caramel is runny, run a spatula around the edge of the pastry, give the pan a gentle whack a couple of times to release the fruit and invert.