Thursday, April 12. 2007

(Moved from the old blog)

In my last entry, I mentioned that I made a cake with some of our apples. I also made a fabulous Tarte Tatin! This was written back in September:

I'm glad to share this (or any) recipe, for the record! I got the recipe I started from, from the fine folks at Cooks Illustrated. I made two of these this past week. The first is long gone - my friends Geri and Richard enjoyed several pieces last night, and I gave them the last piece to take home. The first one came out a tad too caramelized/dark for my tastes, although it mellowed a bit over the three days it existed. It was VERY tasty, don't get me wrong, I just prefer lighter caramel. The one I made today, however, was ... dear god ... I'm really surprised there's any left at ALL! It's EXACTLY how Aidon and I both like it. Not a hint of that dark caramel taste ... it's just ... spectacular!

For those who don't know, a tarte tatin is actually a very simple apple upside down tart. Very tasty, too!

I melted the butter, covered it with sugar, and started putting the peeled and cored apple quarters in the pan:

Jammed in! I used slightly smaller apples the second time, and actually got three rings of apples in. This is the first one, the one I served at craft night:

Cooking away, caramelizing, bubble bubble bubble...

Turn them all over, and bubble a little longer! Do I need to mention how GOOD the kitchen smelled a this point?

Cover it with the crust (sloppily, in this case - the second one was a MUCH better rolling and covering job with the crust!) CAREFUL - don't burn the fingers! It's a HOT pan!

In fact, here's the second one, just fresh out of the oven, and cooling. See how much better that crust looked?

Bake for a while, then get someone with strong wrists (sadly, not me!) to flip it upside down with a plate on top of it...

Looked better in person, this picture is a little funky... You can see what I mean about it being dark though.

And this was the one from tonight ... look how much lighter it is. I happen to think this is a better flavor, and unless I'm making it for someone who tells me they prefer dark caramelization, I'll always aim for this, in future!

I can't believe there's any of this left. It's so good I want it for dinner!

Posted by Kimberly Jennery at 08:58 | Comments (0) | Trackbacks (0)

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