Skip to navigation
Skip to page content
Find a recipe for every occasion
This sensuous dessert was invented by the Tatin sisters. All the elements of pleasure are here in Raymond Blanc's recipe: dark caramel, sweet, acid apple and crisp pastry. Serve with the very best full fat crème fraiche or a scoop of vanilla ice-cream.
Special equipment needed: a 21cm tarte tatin dish (the ceramic Emile Henry Tarte Tatin dish from www.lakeland.co.uk is ideal for preventing the caramel from burning and de-moulding the Tatin). You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes. However, the best way to eat it is 1-2 hours after cooking, when it is still warm and the pastry is crisp.
Please register or sign-in to leave a comment. We’d love to hear what you think.
Don’t miss this early-bird Christmas subscription offer. It’s just £34.70 for 12 issues of delicious. (SAVING 25%) and you’ll receive a beautiful Emma Bridgewater Polka dot mug, worth £17.95, for FREE
delicious. mag recipe index
For those loyal delicious. readers who keep their magazines each month, you may find our downloadable recipe index useful...
delicious. shopping lists
Download these handy shopping lists from everyday delicious. In every month's issue: Everything you need for delicious shortcut suppers.
Cooking conversion tables
In this handy section, you'll find oven temperatures, weights for dry ingredients, liquid measures and tablespoon conversions for the UK, US and Australia – all in one tidy place.