I have been asked few times for a tart “Tatin” recipe , as you know i am not a pastry chef ,and I look at things trough the eyes of a cook/ chef de cuisine .
Tart tatin is a method I always liked , so I made many tests and experiment and trust you possibilities are almost endless , when the request to share my ideas regarding tart tatin came I thought it would be great to share with you some guide lines tips and methods , so here is a link to a PDF doc i wrote for you to which I hope will help you to achive a good result, it’s a long article and not you’re everyday recipe .
The main photo at the top is of the one that i have for this article and the base is a cake base ( see article for method)
The following photo is how I have started the tart .
The following photos are to give you idea of how endless variation out there and the sky is the limit .