The secret of a proper tarte Tatin
Caramel, butter and patience: how the upside-down apple tart is made in a French kitchen.
Sample post
The tarte Tatin was born of a happy accident in the Loire valley, and it is still one of the desserts guests ask about most.
Three things that matter
- Firm apples. They should hold their shape in the caramel.
- A deep caramel. Take it to a rich amber before the apples go in.
- Patience. Let it rest for five minutes before you turn it out.
We make it together in class, from the caramel to the flip.