In this video I'll show you exactly why that happens and give you a foolproof, restaurant-tested method that's been on our menu since the day we opened. The secret is building the caramel IN the pan, directly on the apples — not making it separately. That, plus one simple apple prep trick, is the difference between a soggy disappointment and a deep, dark, perfectly caramelised tart.
Monday, July 27, 2026
Matthew Ryle: This Is How French Restaurants Make Tarte Tatin (without It Going Watery)
Jul 24, 2026 | Tarte Tatin is one of the most famous French desserts — and one of the most commonly ruined. The number one reason? A watery, pale caramel.
In this video I'll show you exactly why that happens and give you a foolproof, restaurant-tested method that's been on our menu since the day we opened. The secret is building the caramel IN the pan, directly on the apples — not making it separately. That, plus one simple apple prep trick, is the difference between a soggy disappointment and a deep, dark, perfectly caramelised tart.
In this video I'll show you exactly why that happens and give you a foolproof, restaurant-tested method that's been on our menu since the day we opened. The secret is building the caramel IN the pan, directly on the apples — not making it separately. That, plus one simple apple prep trick, is the difference between a soggy disappointment and a deep, dark, perfectly caramelised tart.
