Are you searching for more apple recipes as they relentlessly fall from the tree? Try our apple tarte tatin with Wensleydale cheese ice-cream for the perfect post-shoot pud

Andrew Pern’s recipe for apple tarte tatin with Wensleydale cheese ice-cream uses produce that you may well have growing in your garden. There will be plenty of apples for your favourite pie and crumble, try this tarte tatin for your new favourite post-shoot pud.

For another apple-y sweet treat, try our apple scone recipe. With a sprinkle of cinnamon and generous dollop of clotted cream, these are the perfect teatime treat.


This is always a chef’s favourite; in tarte tatin, the deep toffee-apple taste of the fruit gives a soft and sweet contrast to the ice-cream. This ice-cream has a really milky taste, owing to the Wensleydale cheese, which is made in the market town of Hawes, up in the Dales.

Serves 4

For the apple tarte tatin

  • 100g (31⁄2oz) sugar
  • 30g (1oz) butter
  • 4 Ampleforth apples
  • 200g (7oz) puff pastry
  • 10g (1⁄3oz) icing sugar

For the ice-cream

  • 125ml (41⁄3fl oz) milk
  • 500ml (171⁄2fl oz) cream
  • 4 egg yolks
  • 125g (41⁄3oz) caster sugar
  • 3 tbsp glucose
  • 100g (31⁄2oz) Wensleydale cheese

To serve

  • Icing sugar
  • 4 wedges Wensleydale cheese 15g (1⁄2oz) each
  • A few edible flowers
  • 40g (12⁄5oz) golden raisins, warmed in 50ml (31⁄2 tbsp) golden syrup


First, make the ice-cream.

Heat the milk and cream together in a thick-bottomed saucepan. In a bowl, mix the egg yolks, sugar and glucose. When the milk and cream mixture is hot, add the cheese and allow it to melt. Pour this over the egg mixture. Strain. Allow to cool. Churn in an ice-cream machine until ready.

To make the tarts, dissolve the sugar in a pan with a little water on a medium heat and allow it to become caramelised. Remove from heat; stir in the butter. Peel, core and slice the apples into eight to 16 wedges, depending on size. Arrange them in four 20cm (8in) blini pans and pour a quarter of the caramel mixture over each, creating two layers. Put the pans back on the heat until the caramel bubbles.

Roll the pastry out and cut rounds of a size to cover the pans. Place the pastry over the apples (ensure edges are tucked in). Dust the pastry with icing sugar and bake at 190°C/375°F/Gas Mark 5 until golden.

Turn out instantly, pastry side down. Serve with ice-cream, cheese and edible flowers to decorate. Dust the serving plate with icing sugar and scatter the warmed raisins over plate.