We are in the grip of a doughnut revival. These deep-fried (or sometimes baked) warm sugary snacks are not just your traditional glazed or cinnamon number, this dessert staple has grown into a gourmet treat that you may even find now stacked on top of your milkshake at a cafe!
Legend has it that the beloved dessert, Tarte Tatin originated in the kitchen of the Tatin Sisters who operated a hotel in the French town of Lamotte-Beuvron. While making a pie for guests, one sister mistakenly placed the prepared apples in the dish first. She decided to lay the pastry crust on top, and turn it out after it had finished baking. The result was unusual, but delicious. A tatin is extremely versatile piece of cooking equipment. It is ideal for baking pastry tarts, quiches and pies because there is no need to blind-bake pastry first before adding the filling.