“My first ever attempt at making an apple tarte tatin was in a competition at The Savoy hotel in London – talk about being thrown in at the deep end! It did not go well,” admits Marcus Wareing.
“I had no idea that the apples needed to be caramelised, which I soon realised is the key to a perfect tarte tatin. I’m happy to say that I’ve mastered the technique since then and this recipe is both foolproof and delicious.”
