The best thing about this recipe is its simplicity. You only need four ingredients and a batch of your favorite pie crust. Tatins are traditionally baked right in the skillet, but after some hair-raising experiences where the darling tatin remained firmly engaged to the pan and did not invert, I prefer the safety of a pie plate and good old parchment paper, as you can see in the video. I still always hold my breath when I flip a tatin, but it's like Christmas morning when you get to peel back the paper and reveal what's underneath. Bon appétit!
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Aube Giroux is the Toronto-based gardener and video blogger behind Kitchen Vignettes.