Tarte Tatin of Apples

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

For this you will need a heavy-based pan about 20 cm in diameter, preferably with sloping sides. Better kitchen shops sell pans specifically for this dish, with a wide lip to make turning out the tarte easier, but you can use a good ovenproof frying or sauté pan.