Tarte Tatin from The Art of the Tart: Savory and Sweet (UK) by Tamasin Day-Lewis

  • lemons
  • apples
  • shortcrust pastry
  • vanilla sugar
  • EYB Comments

    See recipe for suggested alternative pastry.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggested alternative pastry.

  • Nichill on March 19, 2023

    I won’t make this version again until I’ve tried a some of the 8 other versions I’ve got in other books. Making the dry caramel took far too long, and doesn’t seem to be a standard approach. I was surprised how thick the pastry needed to be, but it came out perfectly.

  • Glinys on August 13, 2020

    Good proportion of apple to pastry to caramel- mine stuck a bit so grease well. I added a dusting of ground cloves

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