Tarte Tatin Recipes

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TARTE TATIN



Tarte Tatin image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

6 firm apples such as Granny Smith, Pink Lady or Honeycrisp
4 tablespoons (1/2 stick) salted butter, softened
1 cup sugar
Pinch of kosher salt
Caviar from 1 vanilla bean
Juice of 1/2 lemon
1 sheet puff pastry, chilled
Whipped cream, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel and core the apples, then cut them into quarters.
  • Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice.
  • Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little.
  • While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled.
  • When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes.
  • Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream.

MARTHA'S FAVORITE TARTE TATIN



Martha's Favorite Tarte Tatin image

This recipe comes from Martha's "Pies & Tarts."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 5

5 to 6 medium apples, such as Braeburn
3/4 cup granulated sugar
3 tablespoons water
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/2 recipe Pate Brisee for Plum Crumb Pie

Steps:

  • Halve and core apples. Set aside one half. Quarter remaining apples and transfer to a large bowl. Squeeze lemon over apple slices and set aside.
  • Combine sugar and water in a 9-inch cast-iron skillet. Bring mixture to a boil over medium-high heat; immediately reduce heat to medium and cook until mixture begins to thicken and turn amber. Remove from heat and stir in butter.
  • Place reserved apples in center of skillet. Decoratively arrange remaining apple slices, cut side up, in skillet around reserved apples. Continue layering slices until level with top of skillet. Cut any remaining apples into thick slices to fill in gaps. If fruit does not completely fill pan, tart will collapse when inverted.
  • Place skillet over low heat and cook until syrup thickens and is reduced by half, about 20 minutes. Do not let syrup burn. Remove from heat and let cool.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
  • Roll out pate brisee to a 10- to 11-inch circle, about 1/8 inch thick; transfer to a baking sheet and chill until firm, about 30 minutes.
  • Place pate brisee over apples and tuck edges. Transfer skillet to prepared baking sheet; transfer baking sheet to oven and bake until golden brown, about 35 minutes. Transfer to a wire rack and let cool 15 to 20 minutes. Loosen pastry from skillet using a sharp knife. Place a rimmed platter over skillet; quickly and carefully invert. Serve immediately.

JULIA CHILD'S 1994 TARTE TATIN



JULIA CHILD'S 1994 TARTE TATIN image

Categories     Fruit     Dessert

Yield 8 people

Number Of Ingredients 10

5 to 6 apples, Golden Delicious recommended -
the right apple is essential here
The grated rind and juice of 1 lemon
1 1/2 cups sugar
3 ounces (6 tablespoons) unsalted butter,
cut into 1/2-inch pieces
8 ounces butter pastry dough
[about half of the recipe]
Optional accompaniment:
whipped cream, sour cream, or vanilla ice cream

Steps:

  • Quarter, core, and peel the apples; cut the quarters in half lengthwise. Toss in a bowl with the lemon and 1/2 cup of sugar. Steep 20 minutes, and drain juices. Set the frying pan over moderately high heat with the butter, and when melted blend in the remaining [1 cup] sugar. Stir about with a wooden spoon for several minutes, until the syrup turns a bubbly caramel brown. Remove from heat and arrange a layer of apple slices nicely in the bottom of the pan. Arrange the rest of the apples on top so they are 1 inch higher than the rim of the pan, close packed and only reasonably neat. Preliminary stove-top cooking - 20 to 25 minutes. (Preheat the oven to 425 degrees F for the next step, placing the rack in the lower middle level.) Set the pan again over moderately high heat, pressing the apples down as they soften, and drawing the accumulated juices up over them with the bulb baster. In several minutes, when the apples begin to soften, cover the pan and continue cooking 10 to 15 minutes, checking and basting frequently until the juices are thick and syrupy. Remove from heat, and let cool slightly while you roll out the dough. Roll the chilled dough into a circle 3/16 inch thick and 1 inch larger than the top of your pan. Cut 4 steam holes, 1/4-inch size, 1 1/2 inches from around the center of the dough. Working rapidly, fold the dough in half, then in quarters; center the point over the apples. Unfold the dough over the apples. Press the edges of the dough down between the apples and the inside of the pan. Bake about 20 minutes at 425 degrees F, until the pastry has browned and crisped. Remove from the oven, and tilt. If the juices are runny rather than a thick syrup, boil down rapidly on top on the stove, but be sure not to evaporate them completely or the apples will stick to the pan. Turn the serving dish upside down over the apples and reverse the two to unmold the tart.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY



French-Style Apple Tart (Tarte Tatin) Recipe by Tasty image

Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream

Provided by Alvin Zhou

Categories     Desserts

Yield 5 servings

Number Of Ingredients 6

1 sheet puff pastry, thawed
1.5 kg apple, preferably Honeycrisp or Granny Smith
3 tablespoons water
½ cup sugar
3 tablespoons unsalted butter
vanilla ice cream, for serving

Steps:

  • Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
  • Peel and quarter the apples, using a spoon or melon baller to remove the cores.
  • Preheat oven to 375°F (190°C).
  • In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
  • Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
  • Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
  • Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
  • Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
  • Slice and serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 36 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams

FOOLPROOF TARTE TATIN



Foolproof Tarte Tatin image

Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.

Provided by Julia Moskin

Categories     dinner, lunch, pies and tarts, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

6 to 8 large, firm-fleshed apples, preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
6 tablespoons/80 grams salted butter, very soft
2/3 cup/135 grams granulated or light brown sugar
1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine)

Steps:

  • At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don't worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don't worry if the apples turn brown; they will be browned during the cooking anyway.)
  • When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
  • Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the "button." Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
  • On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
  • Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
  • Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
  • Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 78 milligrams, Sugar 31 grams, TransFat 0 grams

APPLE TARTE TATIN



Apple Tarte Tatin image

The beauty of a recipe that uses just pastry dough, butter, apples, and sugar to make the magic, is that no matter how yours comes out you'll enjoy it.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 6

Number Of Ingredients 5

3 tablespoons butter
¾ cup white sugar
3 large Granny Smith apples - peeled, cored, and quartered
1 tablespoon all-purpose flour
1 9-inch unbaked pie crust (see footnote for recipe link)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
  • Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
  • Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
  • Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
  • Place crust on top of apples and tuck in edges around apples.
  • Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 52.8 g, Cholesterol 15.3 mg, Fat 15.7 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 197.8 mg, Sugar 36 g

TARTE TATIN



Tarte Tatin image

Enjoy the sweet flavor of apples in this tarte tatin; the recipe is from "Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 7

4 tablespoons unsalted butter, cut into small pieces, plus more for pan
All-purpose flour, for dusting
1/2 Pate Brisee for Woven Dried-Fruit Tart, chilled
1 cup sugar
Dash of lemon juice
2 to 3 medium baking apples, such as Cortland or Rome (about 1 1/4 pounds), peeled, cored, and cut into quarters
Creme fraiche, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Generously butter a 9-inch metal pie plate; set aside. Line a baking sheet with parchment paper, and set aside. On a lightly floured work surface, roll out the dough to a 9-inch round, about 1/4-inch thick. Place dough on the prepared baking sheet, and chill until firm, about 30 minutes.
  • Meanwhile, in a small saucepan, mix together the sugar, 2 tablespoons cold water, and the lemon juice to form a thick syrup. Bring to a boil over high heat, swirling pan; cook until the mixture turns medium amber, about 3 minutes. Remove the pan from heat, and pour the mixture onto the bottom of the prepared pie plate. Immediately add the butter, distributing evenly.
  • Arrange the apples, rounded sides down, around the bottom of the pan in a circular pattern, starting from the outside and working in, fitting them as close together as possible (the apples will be the top of the tart when served). Drape the chilled dough round over the apples to cover the mixture completely.
  • Bake until golden, about 25 minutes. Meanwhile, line a rimmed baking sheet with a clean nonstick baking mat. Remove the tart from the oven, and immediately invert onto the mat, working quickly but carefully to avoid contact with the hot caramel. Using tongs, carefully lift the pie plate off of the tart. Transfer the sheet to a wire rack to cool. Serve warm with creme fraiche, if using.

TARTE TATIN -- EASY VERSION



Tarte Tatin -- Easy Version image

Classic French apple tart. I make this every fall during apple season, usually end up with the recipe memorized as I'm churning out my 14th, or 15th, tarte by the end of the year. Use tart Granny Smiths for best results. Use store-bought puff pastry to make it super easy! I found this method by trial and error to bypass making caramel first. (At the suggestion of my friends 2Bleu, a note about traditional tarte tatin: The traditional tarte tatin starts by making caramel in a cast-iron skillet first, then cooks the apples in the caramel on the stovetop, then has you make a crust like a pie crust, which gets placed on top of the apples, then the whole thing is moved into the oven. It's delicious, but a tedious method. So I played around in the kitchen until I discovered this method by a wonderful accident! Don't you love when that happens? ;-) )

Provided by Susiecat too

Categories     Tarts

Time 2h

Yield 12 serving(s)

Number Of Ingredients 5

8 medium apples, peeled, cored, and quartered
1 cup sugar
1/4 cup unsalted butter, melted
1 sheet frozen puff pastry, thawed (or other crust such as pie crust, or tart dough crust)
cinnamon, as desired

Steps:

  • Mix sugar and melted butter and press evenly into greased 8" or 9" round cake pan.
  • Put apples on their sides in rows decoratively around pan, packing closely together and filling small spaces with broken segments of apples.
  • Sprinkle tops of apples lightly with cinnamon if desired.
  • Bake uncovered at 425F about 1-1 ½ hours.
  • If apples start to burn, they can be covered toward the end of the baking time.
  • Meanwhile, unfold pastry sheet and cut to fit pan. Use another pan to trace shape if necessary.
  • Poke fork holes into both sides of puff pastry sheet to allow air to escape while baking.
  • Press pastry on top of baked apples, pushing edges down. Bake another 20 minutes.
  • Cool partially, then invert to a platter. Serve warm.

TARTE TATIN



Tarte tatin image

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time

Provided by Raymond Blanc

Categories     Afternoon tea, Dessert, Treat

Time 1h35m

Number Of Ingredients 6

300g all-butter puff pastry
plain flour, for dusting
6 dessert apples (about 900g/2lb), such as Braeburn, Cox's Orange Pippin or Adam's Pearmain
100g golden caster sugar
85g unsalted butter (60g/21/4oz chilled and diced, 25g/1oz melted)
crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve

Steps:

  • Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
  • Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that's starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
  • To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
  • Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top - it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
  • Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

TARTE TATIN



Tarte Tatin image

Categories     Fruit     Dessert     Bake     Apple     Fall     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored
Special Equipment
a well-seasoned 10-inch cast-iron skillet

Steps:

  • Preheat oven to 425°F.
  • Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
  • Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
  • Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
  • Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
  • Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
  • Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.

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18 TARTE TATIN RECIPES - DELICIOUS. MAGAZINE
Tarte tatin recipes Stick to the classic French version or swap the apples for peaches, mangos or even something savoury with our collection of tarte tatin recipes. Showing 1-16 of 18 recipes
From deliciousmagazine.co.uk


HOW TO COOK PERFECT TARTE TATIN | FRENCH FOOD AND DRINK - THE …
2011-10-19 Mix the egg with 2 tsp cold water and sprinkle over the mixture. Mix together into a soft but not sticky dough, adding more water (if required) …
From theguardian.com


TARTE TATIN - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare the tarte tatin first you have to make the brisée dough. Pour the flour and butter in chunks into a bowl at room temperature. Work quickly by creaming the butter and flour with your hands 2, until everything is mixed, but without heating it too much: you will have a grainy consistency 2. In another bowl pour the egg yolk, the water ...
From giallozafferano.com


CLASSIC TARTE TATIN - PARDON YOUR FRENCH
2019-02-22 In a 9-10” (22.9cm-25.4cm) cast iron skillet, melt the butter over medium heat, with the sugar and vanilla bean scrapings. Stir and cook for about 5 minutes, until the sugar has dissolved and the liquid starts to simmer. Add the apple quarters, stir to …
From pardonyourfrench.com


FRENCH TARTE TATIN | TASTE FRANCE MAGAZINE
Step: 1. Preheat the oven to 180 °C (convection). Wash and peel the apples. Cut them in half and use the tip of a paring knife to core them. Step: 2. In a …
From tastefrance.com


HOW TO MAKE A CLASSIC TARTE TATIN | KITCHN
2020-01-21 Remove the pie crust from the refrigerator and drape it over the hot apples. Be careful not to touch the hot caramel sauce! Tuck the edges of the pie crust into the pan and prick with a fork. Bake the tarte Tatin. Bake the tarte Tatin for 20 to 25 minutes, until the crust is golden brown. Cool the tarte Tatin briefly.
From thekitchn.com


CLASSIC TARTE TATIN | KING ARTHUR BAKING
Set aside while you roll out the crust. Roll the dough on a lightly floured surface to a 9" circle. Place the rolled dough over the apples, tucking the edges inside the pan. Prick the pastry all over with a fork. Bake the tarte tatin for 40 to 45 minutes, or until the crust is golden brown and crisp. Remove from the oven, cool slightly, then ...
From kingarthurbaking.com


THE BEST CLASSIC FRENCH APPLE TARTE TATIN RECIPE
2017-11-02 Bake tatin in the oven until the dough turns golden brown color, about 45-50 minutes. Remove from oven and let it cool slightly about 5 minutes. Prepare the large plate or cake stand you wish to serve apple tarte Tatin. Place the plate on top of the pan. Using oven mitts flip the pan.
From thepuretaste.com


TOP 41 INA GARTEN TARTE TATIN RECIPE RECIPES
Ingredient: ½ cup granulated sugar; ¾ cup brown sugar, packed; 1 teaspoon salt; ½ cup unsalted butter, melted; 1 egg; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour
From toprecipesfree.com


EASY APPLE TARTE TATIN | BAKING RECIPES | GOODTOKNOW
2020-01-25 Method. Preheat the oven to 200º C. First make the pastry. Combine the flour,100g of the sugar and 100g of the butter together in a food processor until it resembles breadcrumbs. Add the egg yolks and combine until your pastry cleans the bowl. Wrap in cling film and chill for 30 mins. Heat the remaining butter in an ovenproof frying pan add ...
From goodto.com


TARTE TATIN RECIPE - GREAT BRITISH CHEFS
Cut the apples in half, peel, core and turn to an even, rounded size. 4 apples. 2. Place the butter in a tarte Tatin pan (or oven-proof frying pan) and press it out to cover the bottom. Sprinkle with the sugar and set aside. Preheat the oven to 180°C/gas mark 4. …
From greatbritishchefs.com


VEGAN TARTE TATIN | FROM THE COMFORT OF MY BOWL
2022-05-13 Heat the skillet on a low flame. Add the vegan butter and sugar. 3. Cook on low while constantly stirring for 5 minutes or until the caramel is a cinnamon brown colour. 4. Turn off or remove the pan from the heat. Carefully stir in the vanilla and brandy. 5. Once the bubbling stops, add the cinnamon and star anise.
From fromthecomfortofmybowl.com


TARTE TATIN RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


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