Roasted carrots nestle into puff pastry in this savory carrot tarte tatin with feta and hazelnuts. Serve as an elegant spring brunch dish or light lunch with salad.

Tarte Tatin originates from the traditional French tart, with apples as the primary ingredient. This exceptional dish was first created in the quaint little town of Lamotte-Beuvron in 1898 and is ...

To make the pâte brisée: Put flour in a food processor. Cut butter into 1/4" slices and add to flour. Add salt and sugar, and process 5-8 seconds. Butter should still be visible in the dough.

Tarte tatin is one Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche ...

Press it down gently, and sprinkle with 2 tbsp. sugar. Bake for 45 minutes. Incline the pan. If any visible juices remain, cook over med. heat on the stove for 3-4 minutes. The tart can be cooked a ...

Subtly spiced with cardamom and ginger, this simple dessert elevates the usual lineup of holiday pies. For a flavor variation, replace the cardamom and ginger with 1 teaspoon chai spice. Total ...

Freeze. For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready. Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm ...

Tarte tatin is a French classic that's a quick, simple and impressive dessert and a real favourite for James. Using just four main ingredients, it’s the easiest pudding to make and looks stunning!

From a classic courgette tart to a tomato tarte tatin, these recipes are perfect for summer entertaining. The low-effort, high-reward nature of savoury summer tarts makes them a perfect meal to ...