The classic apple tarte Tatin is such a gorgeous, indulgent dessert but the approach also works brilliantly as a savoury dish. Now that tomatoes are bang in season, here’s a fresh and summery take.

In the early days of August, when the cherry tomatoes begin to ripen and you can pluck them off the vine and eat them, still warm from the sun with the grit of dirt felt on your tongue, it feels like ...

“When summer comes, and ripe, sweet tomatoes drip from the vine like gems on a countess’ decolletage, do not overlook this recipe. It is a worthy use for Nature’s bounty.” Melissa Clark’s Pie Crust ...

To make the tomato and feta tatin, start by preparing the shortcrust pastry according to the procedure indicated here(Shortcrust Pastry). Place the sifted flour and ...

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 ...

Whether blistered in a pan, caramelised in a tart or muddled into your cocktail, tomatoes are at their peak – all sunshine and acidity, ready to brighten everything from midweek pastas to alfresco ...

Preheat the oven to 200C/gas 6. Melt the butter in the tarte tatin tin or an ovenproof frying pan until it begins to foam. Add the sugar, stir into the butter and cook until caramelised and golden.