Tarte Tatin

Tarte Tatin

I am extremely happy with how this came out. It looks as pretty as it tastes.

I used my Mum’s recipe, with a little salted butter and a weft of cinnamon in the apples, and shortcrust rather than puff pastry.

Presentation-wise, I nicked a trick from Raymond Blanc, using small Braeburn apples and standing them up, for an excellent apple-to-crust ratio.

Tarte Tatin