Tuesday, November 25, 2008

Weekend Desserts: Tarte Tatin

Tarte Tatin
Two weekends ago, not only did I make pumpkin ravioli, I decided to try my hand at a tarte Tatin, a favorite fall dessert of mine. First things first, I've officially given up on my 10" circle pan. Its whereabouts have been unknown for months now and this has led me to either squish cakes into 9" or going rectangular.

After searching through various recipes, I decided to test Chocolate & Zucchini's recipe for Tarte Tatin Caramel au Beurre Salé or Tarte Tatin with Salted Butter Caramel. The dough came together quite nicely and is fairly easy to roll out. My problems happened after.

Melting brown sugar
Any recent attempts on making caramel have not been going well, either it gets too hot and goes hard, or I burn the sugar. With this recipe, I burned two batches and very nearly ruined the third. When you transfer the caramel to a cold pan, it immediately seizes up and becomes rock hard, not conducive for spreading around. Some quick thinking led me to place the pan on the still hot burners (I use gas) to slightly heat up the caramel, making it more pliable. After placing the apples and dough on top, it is time for baking or making your house smell like caramel apple delciousness.

Tarte Tatin Caramel au Beurre Salé
Though the tarte didn't come out exactly as I would have liked, the crust was crunchy than I like, and I didn't make a 'true' Tarte Tatin since it wasn't done on a stove top with a cast-iron pan, but my family and I did enjoy it. Next time, I may take it out of the oven and flip a little sooner in order for the juices to soften the crust a bit. Or I could try my hand at the stove top variety.

1 comment:

Anonymous said...

You can almost smell that tarte tatin in the picture!!!