First things first… don’t be intimidated by flipping your tarte tatin!
Turning your upside-down tarte tatin onto a serving dish is nothing to stress about. Once it’s nice and golden, run a knife around the edge of the crust. Cover the pan with the serving plate, hold on tight, carefully flip it (it will be hot!) and remove the pan.
The tarte will still be warm, so you can easily nudge the veggies or fruit into place. And it’s no biggie if the pastry crumbles slightly or your pièce de résistance is slighty off-centre – it’s meant to have that rustic look and will taste like a slice of heaven no matter any imperfections (which you can hide with a dollop of crème fraîche or scoop of ice cream.
The right pastry for your tarte tatin
When the going gets rough…turn to puff! You should always have a pack of buttery puff pastry in your freezer – you know, for emergency situations that might require a batch of cheese straws, Danishes or pies. But if you really want to do it all yourself, make your own with this easy rough-puff pastry version that’s perfect for sweet and savoury recipes (bonus: you can also store your “rough puff” in the freezer)
Plum-and-almond tarte tatin
Four ingredients, 40 minutes and this tarte tatin is all yours.
Get the plum-and-almond tarte tatin recipe here.
Red pepper tarte tatin
Vivid red peppers have a natural sweetness that lends them perfectly caramelisation for this recipe. I’m always amazed that such a short list of ingredients results in something that’s so impressive to look at and substantial to eat!
Get the red pepper tarte tatin recipe here.
Cauliflower tarte tatin with celery-and-sultana salad
When cooler days arrive, I’m inspired to make a beautiful tarte tatin that shows off a single fruit or vegetable in all its simple, comforting deliciousness.
Get the cauliflower tarte tatin with celery-and-sultana salad recipe here.
Leek tarte tatin
Get the leek tarte tatin recipe here.
Fig tarte tatin
I’m always amazed that such a short list of ingredients results in something that’s so impressive to look at and substantial to eat!
Get the fig tarte tatin recipe here.
Beetroot-and-Parmesan tarte tatin
Vino cotto adds a sweet-sourness and stickiness to the earthy beetroot in this tarte tatin.
Get the beetroot-and-Parmesan tarte tatin recipe here.
Classic salted apple tarte tatin
Your tarte tatin needs apples that are firm and won’t lose their shape during cooking. Granny Smith, Golden Delicious and Fuji are good choices. Check whether the apples are cooked by testing them with a knife – they should still have a bit of “bite” to them.
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