Tarte tatin is a classic, only seemingly fancy French dessert that is typically made of apples — like an apple pie without ...

Tarte tatin is one Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche ...

To make the pâte brisée: Put flour in a food processor. Cut butter into 1/4" slices and add to flour. Add salt and sugar, and process 5-8 seconds. Butter should still be visible in the dough.

Press it down gently, and sprinkle with 2 tbsp. sugar. Bake for 45 minutes. Incline the pan. If any visible juices remain, cook over med. heat on the stove for 3-4 minutes. The tart can be cooked a ...

Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm. Preheat the oven to 220°C/Fan 200°C/Gas 7. Cut the heads ...

Subtly spiced with cardamom and ginger, this simple dessert elevates the usual lineup of holiday pies. For a flavor variation, replace the cardamom and ginger with 1 teaspoon chai spice. Total ...

Freeze. For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready. Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm ...

Tarte tatin is a French classic that's a quick, simple and impressive dessert and a real favourite for James. Using just four main ingredients, it’s the easiest pudding to make and looks stunning!

Owned by a former pastry chef from the Michelin-starred Hexagon, Tatin Bakehouse blends French pastry tradition with ...

Prick pastry all over with a fork and bake tart tatin until the pastry is puffed up and golden, 20 minutes. Use an oven mitt to remove pan from oven and while handling pan.

From a classic courgette tart to a tomato tarte tatin, these recipes are perfect for summer entertaining. The low-effort, high-reward nature of savoury summer tarts makes them a perfect meal to ...