Don’t be afraid to create this classic French dish – once you’ve mastered the basics a tarte tatin is as easy as pie. Follow our step-by-step guide and you’ll be set to cook up a sweet or savoury treat
Whether you opt for a savoury or sweet version, this guide will give you the confidence to whip up a special dish for any occasion.
Tarte tatin is all about showing off beautiful ingredients. Pick fruit or vegetables that create graphic shapes when sliced, like the carrots we’ve used here.
Whatever you put face-down in the pan will be on top when you turn the tart out, so remember to fill in gaps. Use a deep ovenproof frying pan if you don’t own a tarte tatin dish.
Draw round the pan base on parchment paper and cut out. Use this template to cut out a circle of pastry 1.5cm bigger all round. The excess pastry will be needed to form the sides of the tart.
Pastry is easier to handle when it’s chilled, so put it in the fridge before lifting onto the prepared ingredients.
Tuck the edges of the pastry slightly under the carrots, crimping with your fingers to make it fit the pan snugly.
Make a slit in the centre of the pastry to allow steam to escape and to stop the pastry from puffing up.
Once cooked, wearing oven gloves, place a large serving plate on top of the pan and invert to serve.
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