Tatins : Bastien Petit & Marion Chibrard-Burdy

Dating back to the late 19th century, Tarte Tatin is said to have been created by the Tatin sisters at Hôtel Tatin in Lamotte-Beuvron, in the Sologne region of central France.

Made by cooking apples with butter and sugar, covering them with pastry, baking, and then turning the tart upside down to serve, Tarte Tatin has become one of the classics of French pastry.

In Tatins, Bastien Petit, also known as B'cook, takes the basic concept of Tarte Tatin and explores it with a wide range of ingredients, from fruit and vegetables to cheese and meat. The book features 50 recipes ranging from sweet to savoury.

Sweet variations include apricot and rosemary, apple and spices, banana, chocolate and coconut, and pineapple with rum. Savoury versions feature combinations such as beetroot and feta, aubergine and miso, sweet potato and duck, potato and Morbier, onion and za'atar, and fennel with Parmesan.

The book also explores sweet-and-savoury combinations, including apple with duck breast, fig with cured ham, pear with Gorgonzola, and endive with honey.

Using the distinctive upside-down construction of Tarte Tatin as its starting point, the book offers a wide range of ideas that extend the concept from desserts to savoury dishes.