Tarte tatin is one Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche ...

Tarte tatin can be tricky ... Preheat the oven to 250C/500F/Gas 9. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs.

Take the pan off the heat and leave to cool. Roll out your puff pastry if you aren’t using pre-rolled puff pastry. Cut a circular piece out that will fit comfortably in the inside circumference ...

Tarte tatin is a French classic that's a quick ... until they are translucent Put the pastry on top of the, tuck the edges in, and bake in the oven for 30 minutes. Leave to rest out of the ...

From egg-free souffle pancakes to an elegant tarte tatin and even brownies, we’ve brought together 10 eggless recipes to keep ...

Subtly spiced with cardamom and ginger, this simple dessert elevates the usual lineup of holiday pies. For a flavor variation, replace the cardamom and ginger with 1 teaspoon chai spice. Total ...

This Onion Tarte Tatin combines the elegance of French cuisine with the practicality of everyday cooking. With a base of ...

Marcus Wareing’s foolproof apple tarte tatin recipe with caramelised apples and nutmeg cream - Marcus Wareing reveals the secret to a perfect apple tarte tatin – caramelised apples – and shares his ...

The dish: This tarte tatin is made with roasted onions and cherry tomatoes from my garden with rosemary, white sharp cheddar cheese, covered with puff pastry, baked in a cast iron pan! Totally yummy!

The story goes that this classic upside-down tart was created by accident by two French sisters named Tatin. Classically it is made with apples but apricots are just as good. If in season ...

Tarte tatin will always wow family and guests. We love the delicious flavours of sweet tomatoes, salty goat cheese and fresh herbs. This tarte tatin is truly swoon-worthy.

Prick pastry all over with a fork and bake tart tatin until the pastry is puffed up and golden, 20 minutes. Use an oven mitt to remove pan from oven and while handling pan.