If you can stand the heat from your oven, late summer is a great time of year for baking. The fruits and vegetables currently in season make the perfect pastry accompaniment. While most summer baking ...

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 ...

Shelter in place has given way to an abundance of bread baking. If you follow social media, you can’t miss the number of proud bread photos and sourdough sagas to admire and read. It makes sense. With ...

This episode features a banana tarte tatin designed to bring caramelized warmth to Christmas dessert tables. Viewers see how ...

I have been baking at home and professionally for a few years now and until last week I’d never made a Tarte Tatin. Visions of molten hot sugar flying across my kitchen as I flipped over a 400 degree ...

Preheat the oven to 350°F. Peel the carrots if they have thick skins; otherwise, just wash them well and pat dry. Melt the butter in a large frying pan over low heat. When the butter begins to sizzle, ...

Cook's note: I consider tarte tatin to be one of the most simple and elegant desserts I've ever had, and it also reminds me of my French grandmother, who made it often. The ingredients are very basic, ...

Tarte Tatin, a fruit tart composed of pastry topped with caramelized apples, has gone from being a little-known offering of restaurants specializing in provincial French cooking to a favorite in all ...

My mother is making a tarte tatin: an upside-down, caramelized apple tart. It’s a classic French dessert—and my favorite. She leans over the stove. The tines of the fork in her hand turn over the ...