Thursday, November 11, 2010

Tarte Tatin

Tonight Rory and I are invited to a friends new home for dinner. We offered to bring something of course, and they said if I wanted to bring a dessert that they would love it.
So the little sugar coated wheels in my mind started turning. I always love to bake and create delicious desserts, and I love to challenge myself with something new. But on a week night after work I only have so much time, so a 9 layer cake is out. I wanted to find a great but also fast and simple recipe using apples as we have an orchard full of them right now. I started searching through my baking books and found this.

Tarte Tatin by Martha Stewart Baking


This classic French dessert the Tarte Tatin originated in the late 1800's in France, it is basically an upside down apple tart that is cooked in caramel. Yum! It's beautifully rustic, simple and fast!
I went online to check it out and what do you know there is even a video of how to make it with Martha and a guest. Perfect.

Here is a great video from Julia Child making a Tarte Tatin, I really enjoy watching her cook, she is more than entertaining. It's a long video, but if you can watch it through to the part where she flips the pan over to unveil the tarte, you won't be disappointed and you will get a taste of her famous optimism. Lets hope that doesn't happen to mine!
She did use a mixer for the tarte dough but I used the Martha recipe in which the dough is made quite fast in a food possessor.

Watch the full episode. See more Julia Child.

I made my Pate Brisee (dough) last night, lickity-split, wrapped it in plastic and stuck it in the fridge to chill overnight.
The apples are easily peeled, cored and quartered, not in slices so that was fast. I used Granny Smith apples from my parents orchard. I like the tart flavor of Granny's and the way they hold up in cooking, there are my "go to" pie apple as well.

Well here goes.
This is the tarte assembled upside down in the pan with the dough on top as it went into the oven.

Then it cooked for about a half hour and filled the kitchen with the smell of butter, apples and caramel.
You have to invert the tarte onto a plate while its still hot, so this is the tricky part. I was a little nervous after seeing Julia's attempt!

I waited a minute, mainly out of fear that it hadn't detached from the top. Then I got up the courage and lifted the pan.

Voila! Apple Tarte Tatin! It's not perfect, but never apologize, just cover up the boo boo spots with caramel. Off we go to dinner, can't wait to taste it :)

1 comment:

Raiza said...

ooooo i wanna try that!
send me the recipe? :)

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