Tarte Tatin

The origins of this inverted apple tart are generally traced back to two sisters named Tatin, who served it in their restaurant near Orléans. The variations are endless, but I believe this to be the original recipe, as given to me by Alain Chagny, famed head waiter of Tony’s Bon Goôt in 1970s Sydney.

The apples are caramelised in sugar with a touch of butter and then the pastry is placed on top; the baking is quite brief and the tart is then turned