Sharon Reid


As the evenings draw in along with the definite drop in temperature, it is time to cosy up with an inviting Tarte Tatin recipe. This comforting French classic comes courtesy of Ronnie Kimbugwe, Head Chef at Bel & The Dragon, the collection of country inns located across the South of England, known for its great tasting food, fine wines and warm welcome.


3 pink lady apples, peeled quartered and turned

50g of butter

100g caster sugar

1 cinnamon stick

1 star anis

1 puff pastry disc


Spread the butter into the bottom of a heavy based 15cm sauce pan.

Evenly spread the sugar over the butter.

Place the cinnamon stick and star anis across the middle of the pan.

Tightly pack the apple pieces in the pan, placing the cored end of the apple in the centre.

Put the pan onto a stove and at high heat let the sugar caramelize until it’s a light golden brown colour.

Take off the heat and cool slightly before placing a 4mm puff pastry disc on top, pushing it in round the apples at the edge of the pan and spiking the pastry a few times to let steam out.

Place in the oven and bake at 200 degrees C, for about 25 minutes, when the pasty is a nice golden colour and crispy. The caramel in and around the apples will also be a nice dark caramel colour.

Let it rest for a while then turn out onto a plate and serve with vanilla ice cream.