Tarte Tatin made with Looye JOYN tomatoes

Upside-down apple tart you’ll fall head-over-heels for

In 1889, the two Tatin sisters from France accidentally made an apple tart upside-down, inventing the recipe for tarte Tatin in the process. You’d think that such a revered recipe could never be improved on – but then you haven’t met the Looye JOYN tomato. 

INGREDIENTS (serves 4 persons)

  • 800 g. Looye JOYN tomatoes, cut in half
  • 25 g. butter
  • 2 tbsp. olive oil
  • 1 tbsp. brown sugar
  • 1 tbsp. red wine vinegar
  • 1 tbsp. fresh thyme and/or oregano (minced)
  • salt and pepper
  • 230 g. roll fresh puff pastry 
  • Flour for dusting the work surface


  • Pre-heat the oven to 220°C. Halve the tomatoes and remove the seeds and their membranes. Melt the butter and olive oil in a large frying pan over medium-high heat and place the tomatoes skin sides down in a single layer in the pan. Cover the pan with a lid and simmer for about 5 minutes over low heat.
  • Remove the tomatoes from the pan with a slotted spoon and arrange them skin side down over the tart pan. (They can be arranged close to each other to allow for shrinkage as they bake.)
  • Reduce the sugar and vinegar in a saucepan over low heat until it reaches a syrupy consistency. Pour the syrup over the tomatoes and distribute the thyme and/or oregano over the top. Season with salt and pepper.
  • Dust the work surface with flour and roll out the puff pastry. Cut a circle measuring about 26 cm from the rolled out pastry. Place the circle over the tomatoes and carefully turn the edges under. Use a fork to prick holes in the dough.
  • Bake the tarte tatin for about 30 minutes or until the dough is golden brown and crisp. Allow to cool for about 10 minutes and then carefully use a knife to loosen the tarte tatin from the edges of the pan. Carefully flip the tarte tatin upside-down onto a plate or serving platter. Garnish with more minced herbs if desired and serve.
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