Tarte Tatin, Tarte Renversée

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The most difficult thing about making a tarte Tatin – an apple tart cooked with the pastry on top, which is then reversed when cooked – is believing that it will turn out when you up-end your pan. When you have gained confidence you can cook it in an ordinary saucepan, but until then an ovenproof non-stick 30-cm / 12-i