I’m known as the Queen of Tart Tatins….even if I have to say so myself!
I’m looking for perfection when it comes to this classic dish and these are the three things I’m looking for in a prefect tart tatin:
1. I’m looking for the perfect fruit with a firm texture but a sharp taste; a fruit that can stand the heat in the caramel without collapsing, disintegrating or losing it’s taste.
2. A deep rich and perfect caramel. A light coloured caramel does not do it for me as it does not deliver on taste nor looks.
3. Then last but not least the pastry has to be cooked! A crisp and flaky pastry is a absolute must.
This recipe is dedicated to a two friends Alex and Dominique as they encouraged me to do a tatin masterclass at work. It was three years ago….wow time flies! Dom now