tatin

This open fruit tart looks and tastes fantastic for very little effort – frangipane flavours complement sugar plums

Plum & almond pastry

all-butter puff pastry sheet

almond

plum

tbsp caster sugar

Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.

Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

De saison, fruitée et moelleuse, une tartelette-gâteau "tatinisée" comme on aime.

Gâteau tatin aux oranges

oranges

g de sucre en poudre (pour l'appareil)

cuillères à café de cassonade (pour les moules)

85 g de farine

oeufs

g de beurre fondu

sachet de levure

Récupérer les quartiers d'orange, uniquement la pulpe. Ce n'est pas compliqué mais il faut respecter quelques règles d'organisation : il faut d'abord peler à vif les oranges et ensuite lever les suprêmes... Normalement les quartiers d'une orange suffisent pour tapisser un moule à tartelette, compter cependant une orange de plus pour compléter si besoin.

Allumer le four à 210° (th 7) Beurrer généreusement chaque moule, saupoudrer de cassonade et disposer les quartiers d'orange.

Préparer l'appareil : fouetter les œufs avec le sucre en poudre, ajouter la farine, la levure et le beurre et bien mélanger le tout.

Verser cette préparation sur les quartiers d'oranges et enfourner 35 minutes. Attendre le refroidissement avant de passer une lame de couteau tout autour sur le bord et... hop démouler !

Pour une version "adulte", ne pas hésiter à faire chauffer un peu de rhum avec du sucre, à répartir sur le gâteau, juste avant le démoulage, c'est un délice.

Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding

Pear tarte tatin

pears

caster sugar

butter

star anise

cardamom pods

cinnamon stick

brandy

block all-butter puff pastry

Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.

Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.

Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.

Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.

When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.

Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

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Plum & almond pastry

Gâteau tatin aux oranges

Pear tarte tatin

Top 3 tatin recipes from across the web

The most viewed tatin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Plum & almond pastry

Gâteau tatin aux oranges

Pear tarte tatin

The most viewed tatin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine