Tarte Tatin

Rose Prince, with a little help from Marco Pierre White, reveals how to make a special style of tart that is self-glazed with sticky caramel

LAST UPDATED AT 12:29 ON Tue 7 Apr 2009

This tart is named after the Tatin sisters, who ran a hotel near Orleans, says Rose Prince in the Daily Telegraph but, contrary to popular belief, they didn't invent it - it was the custom in those parts to make a tart by "putting the filling under the pastry and inverting it after baking", resulting in a top "self-glazed with sticky caramel". This recipe is a hybrid of Stephane Reynauld's recipe in Ripailles (Murdoch Books, £25), with some tips from Marco Pierre White, who once gave Prince a Tatin lesson. ·