Tuesday, January 5, 2010

Tarte Tatin - Happy 2nd Anniversary TWD!!!!

Happy 2nd Anniversary to Tuesdays With Dorie! Who would have guessed that after two years that TWD would be going strong with 300+ bakers and with 95+ completed recipes from Dorie Greenspan's fabulous cookbook Baking: From My Home To Yours. Even more surprising to me has been my own commitment to bake and to post weekly on my ole blog (you see, I'm a huge flake when it comes to my personal hobbies). Pastry has always been a passion of mine, and it's been a gratifying experience to bake and share with so many groovy people in the blog-o-sphere. I'm looking forward to another sweet year of delicious baking in 2010!

To mark this auspicious occasion, the TWD group went the democratic route and voted on a recipe. After the votes were tallied, we were given a choice of Tarte Tatin or Cocoa Buttermilk Cake (or both, for some ambitious bakers). I've never made a Tarte Tatin before, so I was looking forward to making my first.

After reading over the recipe, I eyeballed the short ingredient list and noted that most of the prep and baking is done in a single tatin pan or skillet. I'm already loving this recipe! I opted to make a mini tarte tatin, halving the recipe and using a 6 inch cast iron skillet.

Peel and core the apples (I used Fuji)...
Melt butter in the pan, add sugar, then take off the heat. Arrange the apples decoratively in the pan, then cook on the stovetop until the butter/sugar mixture caramelizes.

Once caramelized, its time to set the pan on a baking sheet and seal with a crust of some sort. This skillet was HOT! Check out the bubbling brown butter/sugar goodness...
Seal the fruit with a crust. The recipe is pretty flexible giving puff pastry, pie crust or tart crust as options. I went with a pie crust...
Once the tarte is baked and nicely browned in the oven (my mini version only took 20 minutes), remove from the oven. Silpat was an essential kitchen tool, as the caramel created a sticky burnt mess...No time to wait. It's time to flip the tarte out of the pan to see what lies beneath. Drumroll please...
Yipeee...tarte tatin success!
The delicious smell of this tarte had Siena hanging out in the kitchen. Sorry girl, this tarte is for the hubs and me...
If you're a tarte tatin neophyte like me, you have to give this classic recipe a try. Click here for the complete recipe. It isn't that difficult to make, and you will be rewarded with a gorgeous dessert. Next time, I can't wait to make and serve a full size version to dinner guests...or just for me.

24 comments:

Grace said...

i feel your pain, siena. i feel your pain. :)

chocolatechic said...

Your wee tarte looks so cute.

I forgot to prick my puff pastry.

drat!

slush said...

Wow. It looks pastry shop perfect! Fantastic job. Thanks so much for baking along with me Linda! xo

The Food Librarian said...

You have a 4" cast iron pan?! How cute! Linda, your tart looks perfect. I never got the dark color. I'll try again though. Hey, let's get together after class! - mary

Jennifer said...

Your tart looks amazing!!!!!

Cristine said...

Looks beautiful!

Ingrid said...

Perfection! Not much left to say.

Happy 2010, Linda! I'm looking forward to all you bake up this year!
~ingrid

Kayte said...

Looks fantastic...I love that overflowing pan with the apples and the sugar bubbling up around them...great shot of that! Looks delicious, all of it!

Michele said...

Your tart is absolutely perfect!

Rebecca said...

Yum! The colors are so pretty.

jillbert said...

Your tarte tatin looks perfect! Our dog lucked out and got a big chunk of raw apple that fell on the floor.

Hannah said...

That looks absolutely delicious! This is one of the things I have been wanting to make!

Tracey said...

Thank you so much for including so many gorgeous photos! I've never made a tarte tatin and I didn't have the right size pan to do it this week but I will get to it soon and your post will be a great reference. Your tarte is stunning and I bet it was just as delicious as it looks!

Sarah said...

Beautiful! This was my first Tarte Tatin as well, and I loved it! I made a 6", and really wished I had made a full recipe!

KenziQ said...

Love your photos. I'm not much of a baker, but there's a chance you convinced me to turn on my oven. And, maybe more importantly, is that a weimaraner???!!! Gorgeous, gorgeous dog.

http://www.ruelesel.blogspot.com

Linda said...

Mary - Total typo...the small skillet is actually 6, not 4 inches, and I've revised my post. I love this pan and use it almost daily.

Linda

Susan said...

Siena looks really put out about not getting any of that beautiful tarte! I am going to try this tonight, even though I already made the cake.

Carol Peterman said...

How beautiful! I went for the cake because I had buttermilk on hand, but did not have puff pastry or enough butter to make puff pastry. I've missed visiting blogs and I'm so happy to have more time now to be able to visit.

steph- whisk/spoon said...

wow, siena is so big now...i remember her puppy pics! that is one goreous tarte!

Barbara said...

Gorgeous! I can smell it from here. Great job flipping, by the way.
I think Sienna got a little piece, right?

Eliana said...

Your tarte looks incredible Linda. Happy New Year.

Tia said...

looks fantastic! way better than mine! lol

TeaLady said...

Beautiful tarte. This was almost too easy to be sooooo good.

Love the thick crust. Mine was almost invisible.

PheMom said...

You know, I didn't make the Tarte Tatin - but after seeing how caramelized your apples are, I think that is a baked apple dessert I could get behind. It looks fantastic!

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