Tarte Tatin


Tarte Tatin is a well known french apple tart. Research shows that it is called after two sisters, Stéphanie and Caroline Tatin who ran a hotel, Hotel Tatin, in Sologne (region about 100km south of Paris).

The most well known story is that one of the sisters dropped the tart after taking it out of the oven and it fell upside down, but she decided to pick it up and serve it anyway with the apples on top and the pastry on the bottom. Apparently on the sisters menu the tart was called a Tarte Solognote after the region they were living in but when the tart became well known and made it to Paris the name was changed to Tarte Tatin after the sisters.

Ingredients :

  • 1 short cut pastry – recipe here (add a tablespoon of sugar to the recipe for a sweet pastry)
  • 4-6 apples
  • 100g sugar
  • 50g soft brown sugar
  • 50g butter
  •  Juice of 1 lemon

Method :

  1. Pre-heat oven to 180°C
  2. Peel and cut apples into quarters and sprinkle the juice of half a lemon over them
  3. Take 100g of the sugar and add in an even layer to a heavy-bottomed saucepan or an oven proof dish suitable for the tart
  4. Heat the sugar over a moderate heat.
  5. Use a silicone spatula or a wooden spoon to move the liquefied sugar from the edges of the saucepan to the center.
  6. Carefully watch the sugar until it reaches exactly the right amber color
  7. Add half the juice to the caramel
  8. If your pan isn’t oven proof and not suitable to use for the tart pour the caramel into the tart dish (otherwise use the same dish)
  9. Place the apples on the caramel (rounded side down), trying to completely cover the base. Add any remaining apples on top of the base layer
  10. Cube the  50g of butter and place on apples
  11. Sprinkle the soft brown sugar over the apples
  12. Cover the apples with the short-cut pastry taking care to press down around the sides of the pan
  13. Sprinkle some sugar over the pastry (this will help prevent the pastry from getting too wet from the apples)
  14. Bake for 30 minutes at 180°C
  15. Remove from oven and using a plate turn the tart upside down but leave in tin/pan for a good 10 minutes before removing (this will avoid any apples sticking to the pan)
  16. Serve warm with some ice-cream

The tarte tatin before cooking











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Lemon Cake


I love lemon flavoured cakes and desserts but I like them to have a really strong lemon flavour so this lemon cake is only going to be the one for you if you really appreciate the tangy fruit too!

The icing is optional as even without, the cake is very lemon-y!

The temperature for the cake is 170°C and it really needs to be no higher, as you can see from the picture my cake got slightly too done on the outside because I wanted to double up and bake it at the same time as a brown bread loaf so everything went in at 180°C – I won’t be making that mistake again!

Ingredients :

  • 175g sugar
  • 120g melted butter
  • zest of two lemons
  • 3 eggs
  • 150g flour
  • Juice of two lemons (approx 80g)
  • 1/2 teaspoon baking powder

For the icing :

  • 125g icing sugar
  • 25g lemon juice

Method :

  1. Pre-heat oven to 170°C
  2. Melt the butter in the microwave
  3. Mix the butter and sugar together
  4. Add the lemon zest and then the eggs, one by one mixing well after each one
  5. Mix in the flour and baking powder
  6. Pour in the lemon juice and mix well
  7. Pour the mixture into a greased 1lb loaf tin and bake for 40 mins at 170°C (it may need 5 minutes more or less depending on your oven)
  8. When the cake is cooked remove from the tin and wrap immediately in clingfilm while waiting for it to cool, this will keep the cake lovely and moist!
  9. Whisk the icing sugar with the lemon juice
  10. Remove the cake from the clingfilm and place on a grill
  11. Cover the cake with the icing and leave for a few moments for the icing to harden
  12. Eat!




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