Last week I was listening to NPR's All Things Considered. My interest became piqued when a segment celebrating my favorite Fall fruit, the apple, came on. In the report, chef Dorie Greenspan takes us through the simple process of making an apple tarte tatin (tarte tatin aux pommes, if my as yet poor French serves me).
Really more a technique than a recipe, the tarte tatin is a something of a deconstructed French apple pie (or pear pie, or peach pie, or tomato pie), and is really easy as pie, or easy as a tarte. Sorry, that wasn't even remotely funny. ^_^;
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4 comments:
We say : "Ma première tarte tatin aux pommes !" ;) May I suggest you to try to cook it longer at a lowest temperature ? That should look a bit more caramélisé !
Tarte Tatin has become a favorite of mine this fall! So much easier than a traditional American-style pie with all that crust and rolling pin nonsense.
Did you leave the peels on your apples? Interesting idea! Beautiful photo.
Merci, Anon. My French is still quite poor. I'm trying to learn on my own, but it is slow going.
Miss Scarlett, I did leave the peels on, though not intentionally. ^_^;
Why you don't post the recipe of this incredible stuff! I love it so much! seriously!
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