Jeni Wright, Eric Treuille, Le Cordon Bleu

Tarte Tatin

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This classic French dessert is cooked under a pastry lid, then served upside-down.
  1. Roll out shortcrust dough to a round slightly larger than pan. Place over fruit and trim off excess. Tuck in edges. Bake at 230°C, 20 minutes.

  2. Let rest 10 minutes, then place serving plate on top of pan and invert. Carefully remove pan.

© 1996 All rights reserved. Published by Le Cordon Bleu.