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SHE'S APPLES: Morley's mouthwatering apple tarte tatin

TAFE NSW Wagga Wagga

SHE'S APPLES: Morley's mouthwatering apple tarte tatin

LOCAL FIRST: Tasmania might be the Apple Isle but Batlow in the Riverina region is fast growing a reputation as an apple capital of Australia, according to Sara Morley from TAFE NSW.

If an apple a day keeps the doctor away, then Sara Morley’s mouthwatering apple tarte tatin should keep you healthy for a month.

On her popular TAFE Buds segment with Sally Bryant on ABC Riverina this week, Ms Morley discussed the famous French upside-down tart, and said winter was the perfect time to dish up the delicious dessert.

“Winter means apples are in plentiful supply and it’s the ideal time to whip up apple treats for your family and friends,” Ms Morley said.

“People talk about Tasmania being the Apple Isle but Batlow is now one of the nation’s leading apple-growing areas and they’ve had a horrible time through the bushfires so let’s support them.

“The apple tarte tatin is incredibly simple, with just four ingredients, and most importantly, is incredible delicious.”

If you’re hankering for a savoury, rather than sweet, hit, Ms Morley suggested incorporated Batlow apples into a one-pot pork dish.

“You’ve just got home from work, it’s late and you want a quick and delicious dinner,” Ms Morley said.

“Just pan fry up some pork chops, steaks or fillets – whatever you have – throw them into the pan and remove the pork once it’s golden, and then add a couple of cored and sliced apples and a bit of sliced onion and herbs.

“Add a couple of tablespoons of stock and a teaspoon of mustard, let it reduce for a bit, and then put the pork back in. Have it with some mashed potato and salad, and you have a delicious dinner.”

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Apple Tarte Tatin

  • 50g unsalted butter 
  • 4-6 apples, peeled, cored, quartered 
  • ½ cup brown sugar
  • 1 sheet frozen puff pastry



Preheat oven to 220°C. Spray a 6cm-deep, 20cm round cake pan. Line base with baking paper.

Melt butter in a large frying pan over medium-high heat. Add apple. Cook, turning, for 3 to 4 minutes or until golden. Add sugar and 2 tablespoons cold water. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until slightly thickened and golden.

Arrange apple tightly in prepared pan. Spoon over sugar mixture. Cut a 22cm round from the pastry. Place frozen pastry over apple, tucking in at edge as it defrosts. Bake for about 15 minutes or until golden and puffed. Stand in pan 5 minutes.

Turn out onto a plate.