Kerst tarte tatin VVV Texel Fotograaf Annette van Ruitenburg

Recipe: Christmas tarte Tatin with Texel cranberry jam

A tarte Tatin is an ‘upside-down pie’ with a layer of caramel. This flan is an excellent alternative to a Christmas pudding or as a sweet touch with tea on Christmas Day or Boxing Day!


The flan

The batter

  • 2 eggs
  • 200 grams Texel flour
  • 2 teaspoon baking powder
  • Half teaspoon salt
  • 120 grams butter for the batter
  • ½ teaspoon cinnamon
  • 100 millilitres milk
  • 150 grams sugar
  • Teaspoon icing sugar


The flan

Preheat the oven to 175°C. Grease a cast-iron frying pan or baking tin well. Put the butter and soft sugar in a pan and melt them together over a low heat. Once everything has melted, remove the pan from the heat and allow to cool. Heat the cranberries with the mandarin juice or orange juice in a second pan. When the cranberry jam is dissolved in the juice, add the mixture to the cooled butter. Spoon the mixture into the butter with a spatula and then pour them into the greased baking tin.

The pastry

Separate the eggs and put them to one side. Mix the flour with the baking powder and the salt. Beat the butter for the batter in a separate bowl with the sugar and cinnamon. Add the egg yolks and milk. Mix the flour mixture into the butter mixture bit by bit. Lastly, whisk the eggs and spoon them into the batter.

Pour the batter over the cranberry mixture in the baking tin and smooth it down. Bake the flan in the oven for 35-40 until it is light golden brown. Remove the flan from the oven and leave to cool for 15 minutes. Turn out the flan and leave it “upside-down” on a large plate. Garnish with (chocolate) holly leaves – you can’t eat real holly!

Culinair journalist

Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.

Annette van RuitenburgRecipe writer

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