Tarte tatin tips

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.

STEP 1
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.

STEP 2
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.

STEP 3
Pastry is easier to handle when it’s chilled, so put it in the fridge before lifting onto the prepared ingredients.

STEP 4
Tuck the edges of the pastry slightly under the carrots, crimping with your fingers to make it fit the pan snugly.

STEP 5
Make a slit in the centre of the pastry to allow steam to escape and to stop the pastry from puffing up.

STEP 6
Once cooked, wearing oven gloves, place a large serving plate on top of the pan and invert to serve.

View caramelised carrot tarte tatin recipe