Tarte Tatin is one of those classics that I didn’t attempt for a long time for fear it would be too tricky. Turns out it’s super quick and easy, especially if you use a good ready-made shortcrust pastry like Carême. It’s named after the Tatin sisters, Caroline and Stéphanie, who served it at their Hôtel Tatin south of Paris in the late 1800s. Take care when arranging the apples in the hot caramel (sugar burns are especially nasty) and remember the handle of the frying pan will remain hot for some time after coming out of the oven (I drape a cloth over it as a reminder). It’s best served hot from the oven, but you can prepare the apples ahead of time and set aside, then just top with pastry and bake when ready to serve. I love tarte Tatin with a fortified wine such as St Leonards Vineyard Hip Sip Muscat, with its wild tattooed label.
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