For this challenge, Paul and Mary only specified that the Wellington be at least 8 inches long and be completely covered in pastry. They didn’t specify what the filling should be. I decided to use a turkey breast stuffed with cheese, wrapped in prosciutto and then pastry.
Basically, the tarte tatin is an upside-down pie, usually apple, with the fruit caramelized in butter and sugar on the stove before being topped with pastry and baked. After baking, the tart is turned upside down onto a plate so the fruit is on top, covered with a golden caramel sauce.