Tuesdays with Dorie: Tarte TatinJanuary 5, 2010 at 1:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 39 Comments
Happy anniversary! You may be wondering, “What anniversary?” Why, it’s TWD‘s second anniversary! The group’s throwing a big celebration…you’ll see that some of us are bringing cake and others, like me, are bringing Tarte Tatin. (I’ll have to get to that cake soon myself…sounds like good stuff!)
Tarte Tatin is a dessert that’s very familiar to me. If my mum says she’s making an apple pie, she’s not talking about the traditional American kind…she’s talking about a tarte Tatin. In fact, when my brother was staying with us in Sydney, I made a double-crusted apple pie, and he griped that it wasn’t like our mum’s! But, hey– big chunks of apple that have been cooked down in buttery caramel– who can blame him?? You can use a regular pie crust as your base (or top) if you want, but I just love caramel-soaked puff pastry.
There are a couple of things about tatins that can make people a little nervous. First, you have to let the caramel and apples go for awhile…don’t be afraid to let the caramel turn a pretty deep amber. And pack those apples in, because they shrink while they cook. Flipping the Tatin out of the pan might sound a little scary (you, know it bakes upside-down, right?), but if you wear good oven mitts and flip with confidence, all should fall into place.
Whew, two years and over one hundred recipes from Baking: From My Home to Yours…just thinking about that makes me want slip into something elastic-waisted! But seriously, big hugs and lots of thanks go to both Laurie and Dorie. I’m so looking forward to the next year of baking!!