To bring our Food Science theory lessons to life, our Year 10 students took on the challenge of making a classic French dessert: Tarte Tatin.
This practical gave students the opportunity to see key scientific processes in action. As the apples cooked, we observed the Maillard reaction and caramelisation developing rich colour and flavour. We also explored enzymic browning during preparation, carefully managing it to achieve the best results. While making the pastry, students demonstrated lamination techniques to create delicate layers, and the custard accompaniment allowed us to see gelatinisation take place first-hand.
It was a challenging practical that required precision, patience and teamwork, but the students rose to the occasion. The final results were impressive, with some beautifully presented tarts showcasing both strong technical skills and a clear understanding of the science behind the dish.
Although not everyone was a fan of the finished tart itself, every student enjoyed taking part in the different stages of the process — and most importantly, seeing food science come to life in such a delicious and memorable way.