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 ...

Whenever I play the name-the-best-meals-of-your-life game, I always include the lunch my mother took me to at La Brasserie in Washington, D.C. At age 13, I thought the restaurant, housed in a ...

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If you’re looking for a show-stopper dessert, a Tarte Tatin will impress just about everyone. Its cobblestone look and not-too-sweet caramel apples are the perfect end to a meal. I use my go-to pie ...

This Pear Tarte Tatin is a stunning take on the classic French upside-down tart, apple tarte Tatin. Caramelized pears melt into a rich, buttery caramel sauce beneath layers of flaky puff pastry that ...

Apple Tarte Tatin is one of the most elegant French desserts out there. Soft and delicious caramelized apples sit on a bed of flaky, buttery puff pastry, ensuring every bite is packed with the best ...

This 19th-century dessert came to be when the crepes' surrounding liqueur caught fire—unintentionally flambéing the whole ...

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I wrote up this recipe at the end of filming for inclusion in the cast and crew cookbook that was compiled as a gift to everyone and distributed at the wrap party. It may seem long, but I am including ...

1. For the pastry, combine the flour and salt in a bowl. Cut the butter into 1/2-inch pieces. Using a pastry blender or two knives, cut the butter into the flour until the butter is the size of peas.