This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Mary’s tarte tatin

This classic ‘upside down’ French tart, usually served warm as a pudding.
Do not grease the tin otherwise the caramel will be cloudy and not clear.
Equipment: You will need a 23cm/9in diameter fixed base deep sponge sandwich tin.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the pastry

For the caramel

  • 175g/6oz granulated sugar

For the topping

  • 900g/2lb red dessert apples
  • finely grated zest and juice of 1 lemon

To finish

This recipe is from...