Tarte tatin can be tricky ... turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the ...

making it difficult to remove the tart. Place a large plate on top of the pan and, in one swift movement, invert the tarte tatin onto the plate, taking care as the caramel will still be very hot.

Having found the stand mixer that they use on Bake Off, I thought I would do some investigating into what they used to make caramels, tarte tatin ... stick when you're making caramel, since ...