Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
An updated version of the original tart tatin apple recipe – it uses ready-rolled pastry, so you don't even need a rolling pin
Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart
Indulge your friends with this sticky and moreish dessert. Make it using just four ingredients, then serve with ice cream or crème fraîche.
Revamp the classic tarte tatin and try our vibrant veg version. Our butternut squash tarte is delicious served warm with a scoop of vanilla ice cream
Vegetarians will love you for giving them something that is not pasta, rice or an omelette, and this can be relished by everyone
Top puff pastry with onion and cheese, then finish with caramelised slices of carrot for a stylish vegetarian starter or main
This twist on a classic apple dessert gives often-overlooked shallots star billing and makes a stunning vegetarian main course
James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite
Bake our vegan tart for a showstopper at a dinner party. The bold red of beetroot against the green salad also makes it ideal for a meat-free Christmas Day
This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter
A vegetarian and savoury version of tart tatin - perfect for a light supper
Caramel, bananas and buttery pastry work beautifully in this pretty dessert, serve with an indulgent dollop of rum spiced cream
