Tarte tatin

 

Jukes Wine And Food Puddings Tarte TatinThis is another of the greatest dishes of all time. I haven’t put it into the apple section, and not because these days tatin is made with pear and all manner of other fruit (and savoury ingredients – I saw a beetroot one the other day! Why?), but because the tatin method of cooking is the influencing factor. The rich, toffee/caramel gooeyness is what preoccupies the palate and, for that reason, honeyed Loire sweeties like Coteaux du Layon are right on the money. New World botrytised Semillons would be great, as well, and Sauternes would be a real treat.