The first tarte tatin is said to have been created by accident at the Hôtel Tatin in Lamotte-Beuvron, France, in the 1880s. Pastry chef Stéphanie Tatin was preparing an apple pie for her guests but ...

Apple pie is not easy. I have executed lovely crusts folded around inedible sour fillings, perfect fruit sandwiched between a pale bottom crust and a burned lattice top, and most other permutations of ...

Have your apples peeled and quartered before you start working with the sugar. In a large frying pan on a medium/medium high heat add sugar and 2 tablespoons of water. The sugar will start to melt ...

Meanwhile, preheat the oven to 375F. Peel and core the apples, and slice into thick quarters. Heat a 9–inch cast-iron skillet over medium-high heat on the stovetop. Melt the butter, then add the sugar ...

Few desserts capture the warmth and richness of autumn like this grilled apple tarte Tatin. With tender apples wrapped in flaky puff pastry, grilled to golden perfection and finished in a bubbling ...

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Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...