This Onion Tarte Tatin combines the elegance of French cuisine with the practicality of everyday cooking. With a base of buttery puff pastry and a topping of caramelized onions infused with ...

<li>Pour the sugar into a 10-inch skillet over medium heat, dispersing the sugar all over the bottom of the pan. Add in the water. DO NOT STIR. Let the sugar dissolve ...

If everything worked right the pan will be empty and you'll have a beautiful Tarte Tatin, sprinkle with thyme leaves. Serve with Vanilla ice cream or real Whipped Cream. After all this hard work ...

Preheat oven to 200°C (400°F). Heat the oil in a non-stick frying pan over medium heat. Cook the onion for 4–5 minutes each side or until dark brown. Divide the vincotto between 4 x 9cm lightly ...

Think traditional flavours with modern twists, classic favourites that never get old and seasonal menus that bring the best of French food and drinks to London. From Alain Ducasse’s famed three ...

is behind Mathilde’s menu of French classics such as coq au vin, duck confit, steak frites and tarte tatin. Yew told the San Francisco Chronicle that she made the decision to close because ...

Add 2 cups of the heavy cream, 1/2 cup plus 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Bring to a bare ...

Put 100g caster sugar and 50ml water in a small saucepan and stir together. Simmer until the mixture turns a light caramel colour. Take the pan off the heat and carefully stir in 50g unsalted ...

The Hebridean Baker, aka Coinneach Macleod cooked up a wonderful festive mulled pear tarte tatin.

Set aside for 10 minutes to cool slightly before carefully turning out onto a serving platter. While the tart is cooling, make the vanilla mascarpone cream. Place the cream, mascarpone and vanilla ...