top of page

Sat, 25 Sept


Online Event

Ian's Tarte Tatin Class

This Class is Sold Out
See other events
Ian's Tarte Tatin Class
Ian's Tarte Tatin Class

Time & Location

25 Sept 2021, 20:00 BST

Online Event

About the Event

Join the brilliant Ian Cumming (GBBO, series 6) live from Cambridge who will teach you the delectable Tarte Tatin and Brandy Snaps. Originating from France, this classic dessert combines dark caramel, sweet apple and crisp pastry for a heavenly taste. 

During this class you will learn how to make Brandy Snaps and cream as the perfect accompaniment.We’ll start off the class with an introductory welcome and some background from Ian's time on TV, before we ask you to put on your aprons and bake along as you watch Ian demonstrate all the skills required to make this lovely treat. 

Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories and tips throughout from Ian.Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase.


Mixing bowl

Rolling pin

Coarse grater



Sauté pan (25cm/10inch) ideally one that is oven-proof.*

Small pot

Wooden spoon

A couple of large flat baking trays

Serving plate larger than your sauté pan

*If you don’t have an oven proof frying pan, you’ll need a 25cm oven proof dish. It is best to avoid non-stick pans, as those can cause the caramel to crystallize.


Tarte Tatin

7 Granny Smith apples (~ 1kg/21⁄4 lbs.) Salt 220g plain flour 50g unsalted butter at room temperature

200g caster sugar

50ml water

30g icing sugar

75ml water

50g butter 150g unsalted butter that has been in freezer for at least a couple of hours.

Brandy snaps

50g caster sugar 

1 tsp brandy

50g golden syrup

50g unsalted butter generous pinch of salt

50g of plain flour1 tsp lemon juice 1/2 tsp ground ginger

Creme Anglaise

200ml whole milk

50g caster sugar

100ml double (heavy) cream

1tsp corn flour

1tsp vanilla paste / extract

3 Large Egg Yolks 

**UK Large Eggs = US/Canada Extra Large Eggs. Whites may be frozen in ice cube trays for later use.

If you have any questions regarding this class please email us at Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!


  • Individual Ticket

    Sale ended
  • Household

    This ticket is for more than one person, but using one device

    Sale ended



Share This Event

bottom of page