Tarte Tatin 

Tarte Tatin are a traditional French style fruit tart.
They are usually apples on a caramel base covered in pastry, 
baked then inverted to be served.
Paul made hundreds of these every Christmas at Le Caveau and La Vinotheque,
the two French Restaurants in Edinburgh Scotland he trained in for 9 years.
He has kept the Traditional style but has added
Seasonal fruits to change them a little.

Traditional Apple Tarte Tatin

We make a Traditional Short Crust pastry base and line a ceramic pie dish around the outside, not the base, we pour honey (Not Caramel) into the base and then lay the apples out in a pattern and fill in the rest of the apples, then cover the top with a short crust pastry lid and use water to stick the folded up edges to the lid, add a few holes and bake, then invert as we take out of the pie dish to serve, hence the rich brown color on the base.

Strawberry Rhubarb Tarte Tatin

We follow the same base as the Traditonal Apple Tarte Tatin but use Organic Rhubarb and Organic Strawberries and layer them in the pie dish, bake and then invert again.

Please Note This Version is Seasonal

Peach & Brandy Tarte Tatin

We follow the same base as the Traditonal Apple Tarte Tatin but use Organic Peaches, generally from Mileur Orchard (Murphyboro, Illinois) then layer them in the pie dish, bake and then invert again.

Please Note This Version is Seasonal

Mango & Kiwi Tarte Tatin

We follow the same base as the Traditonal Apple Tarte Tatin but use OrganicMango and Organic Kiwi Fruit then layer them in the pie dish, bake and then invert again.

Please Note This Version is Seasonal