Tuesday, January 5, 2010

TWD: Tarte Tatin



Hurray! It's the the 2nd Anniversary of Tuesday's with Dorie! Thanks so much to Laurie of slush, founder of TWD, for this week's pick, Tarte Tatin. And many thanks to Laurie for keeping all of us TWD bakers on track every week too.

Tarte Tatin is yet another French dessert that sounds like an intimidating opponent in the kitchen, yet in reality was a breeze to make.

And it was to die for!! I would make this every week if my thighs could stand it.


Here, let me show you how easy it was. I mean, it's even easier than it's American counterpart, apple pie (and dare I say... better?).

First, grab the cast iron skillet that you bought years ago for this very purpose but were too scared to tackle on your own. Melt a stick of butter.


Add sugar. I tossed in a bit of cinnamon, although the recipe didn't call for it. (Can't do apples without cinnamon, now can we?)


After that cooks for a bit, add the apples. I used smallish Jonathon apples, which worked perfectly. In the end they were nearly applesauce-soft, but still held their shape.


Now for some caramelization. Mmmm....


... and just a wee bit more bubbly, caramelly action.


Then take the pan off the heat and lay a piece of puff pastry that you've pre-cut to size over top. If you're super lucky you have some leftover homemade puff pastry in the freezer from a not-so-long-ago Daring Bakers challenge.



Bake, and then... sit back and admire the loveliness.


Aaaahhh.... But wait, we're not quite done yet. Still need to flip this baby over onto a serving plate. A few deep breaths and a silent prayer later and voila! Tarte Tatin!



She's quite a beauty, if I do say so myself. Even with the darkened apples in the middle (which thankfully didn't affect the flavor or texture).

Seriously, you've got to try this. It is so easy and out of this world good.

Thanks so much to Laurie for allowing us to pick between the Tarte Tatin and that cake I didn't bother remembering the name of because I knew there was no way I was making it over this. If you'd like to see the tarte tatin recipe, click ---> HERE. If you'd like to see the cake recipe, please stop by Laurie's site, or better yet, get yourself a copy of Dorie Greenspan's book "Baking, From my Home to Yours". Believe me, after baking 100 recipes out of this book, I can say with confidence that this is a top-notch baking book.

Here's to 2010 and another year of baking with Dorie!

21 comments:

Jules Someone said...

That is lovely! I'm waiting on some cooling cakes for frosting.

Julia @Mélanger said...

That oozing caramel looks to die for. Agree - one of the best desserts in the world!

Food.Baby said...

Just fabulous! I'm wishing I added cinnamon to mine now.

Grace said...

oh, that's ooey. and gooey. and buttery. and completely irresistible. good for you for including cinnamon--it's essential here!

chocolatechic said...

Beautiful tarte.

It was so easy.

I almost added some vanilla.

Katrina said...

I really liked this tatin and had fun using my brand new cast iron skillet and making something new this time. My apples were almost applesauce, too, but I still liked it!
I didn't get as nice of a caramel color though. Looks Great!

Having a giveaway on my blog today!

slush said...

Your photos are lovely. I adore the very first one. What a beautiful tarte. Thanks so much for baking along with me! xo

Natashya KitchenPuppies said...

Yum! I want that for breakfast..

jillbert said...

It looks fabulous! I like your step-by-step photos. Cinnamon sounds like a great addition. Wish I would have thought of that.

Teanna said...

WOW your tarte looks STUNNING! And it seems so much easier than one would think after reading the recipe! Gorgeous job!

Susan said...

As much as I love apples desserts, I chose the cake instead. Should have done the Tarte Tatin. :}

Romaine said...

Looks like we had the same thought about apples without spice. I added cinnamon and a little bit of nutmeg. Thought it was wonderful. Wonder if that would upset the French purist...

Megan said...

Well, you could sell ice to the Eskimos, couldn't you? After your wonderful description of this I simply must make it - like tomorrow!

Karine said...

Great job with your tarte tatin! It sounds delicious :)

TeaLady said...

that looks delicious. I thot about using cinnamon, but forgot. Next time.....

The Food Librarian said...

Beautiful!! Just lovely and I love the play-by-play photos! - mary

Avanika [YumsiliciousBakes] said...

Wow! You achieved an amazing caramel color!! Sure looks better than an apple pie :P

Pamela said...

They look superb! I love this tarte and like you, would make it all the time if I could. I don't think I could get tired of gooey, caramel apples over pastry. Yum!

vibi said...

Thank you so, so much Jacque for visiting me while I was away... I appreciate it very much!

A happy new year to you and your family... health, joy and money (yeah! who doesn't want money! LOL) ...and of course, many more beautiful, amazing creations like you know so well how to bake!

Clivia said...

Your process photos are beautiful! I was definitely a simple and delicious dessert. Well done!

Juliana said...

Wow, this sure looks yummie! love the way you flip it :-)