Marcus Wareing perfects apple tarte tatin recipe
- Marcus Wareing experienced a challenging first attempt at apple tarte tatin during a London competition.
- He learned that caramelizing apples is crucial for achieving the perfect tarte tatin.
- Wareing's refined recipe and technique showcase his culinary mastery and offer a foolproof dessert.
In a culinary journey that began decades ago, Marcus Wareing recalls his first attempt at making apple tarte tatin during a competition at The Savoy hotel in London. This challenging experience was pivotal as it introduced him to the critical process of caramelizing apples, which is necessary for a successful tarte tatin. Over the years, Wareing has refined this technique and developed a foolproof recipe. The current preparation consists of using ready-rolled all-butter puff pastry, cold butter, golden caster sugar, a mix of spices, and Braeburn apples for the filling. To complement the dessert, a nutmeg cream is prepared by whisking double or whipping cream with freshly grated nutmeg. The process begins by rolling out the pastry and making the caramel in an ovenproof frying pan, before combining all the elements and baking until golden brown. This recipe speaks to Wareing's culinary evolution and marks the recipe as a delicious and impressive dessert option for gatherings, serving six to eight people.