Happy Second Anniversary Tuesdays with Dorie! This is a very special week for TWD, because it marks the two year point in this baking adventure (though it wasn't my baking adventure until just under a year ago. I feel so fortunate to have stumbled upon and become a part of such a remarkable, dedicated and supportive group of bakers. Thank you so much to Laurie for being the brains behind the operation, and Dorie for writing this incredible baking book that never ceases to amaze me.
Because of the special occasion, there was a vote choose this week's recipe. The winner was a Tarte Tatin! (We also had the option of making a Cocoa-Buttermilk Cake, since that's what Laurie wanted to make.) I wasn't honestly that excited about this selection, but wanted to be a part of the festivities (plus I had a lot of apples), so I went ahead and made it. I have no idea how I couldn't have been thrilled to make this, especially considering what an apple pie lover I am. It is one of the best desserts I've ever had.
I used this crust, and made a half recipe in my 6" cast iron skillet. Let me tell you, I really wish I had made the full recipe. If you make this, don't scale it down! You'll be sorry!
The thing that makes the Tarte Tatin so amazing is that the crust is baked on top of the apples, so it doesn't absorb any of the juices from the fruit, thereby remaining perfectly crispy and flaky. The apples are cooked on the stovetop in a mixture of sugar (or palm sugar, in my case) and butter, making a delicious caramel sauce that thickens as the tart is baked in the oven. It is a perfect balance of sweet and tart, soft and crispy. In short, it is perfect. It can be made with several different fruits, and I can't wait to try other variations! The only thing that could have made this tart better would have been a scoop of homemade vanilla ice cream. Ah well, perhaps next time!
This is a treat that I will be making again and again. And again. My boys both loved it which means it will definitely be repeated.
The recipe for this amazing tart can be found here. But seriously, if you don't already have the book, you need to make it a part of your collection pronto!
Very pretty. I enjoyed making it. It is so simple and so tasty.
ReplyDeleteGreat shots Sarah! I really wanted to make this one but didn't have a mini cast-iron skillet and while I know I'd like this enough to eat a full size recipe myself, I didn't think it was a wise idea :)
ReplyDeleteWow, you got great, perfect caramel color on your tart. This one was a little dangerous for me. I kept snitching bites here and there!
ReplyDeleteHaving a giveaway on my blog today.
The color is just beautiful! Glad it was loved
ReplyDeleteYour tart looks as perfect as I know it tasted! This was a great dessert. Even with half recipe, it took us two nights to finish it off. Luckily it was good reheated. Yes, ice cream really complemented this one.
ReplyDeleteYour tarte is just beautiful, and your post truly has my mouth watering! Delicious.
ReplyDeleteYours looks absolutely perfectly delicious!
ReplyDeleteYour tarte looks perfect. I made this tonight (the full recipe) and love, love, love it!!! Made the cake earlier and it wasn't as good as I hoped.
ReplyDeleteIt looks beautiful! I ate it plain, but I bet it would be delicious with ice cream. Most things are delicious with ice cream!
ReplyDeleteGorgeous photos, the tart looks amazing! I'm glad your family ended up enjoying it. I made a whole recipe (due to pan size) and there has been no problem for just the two of us to finish it.
ReplyDeleteWow, what a beautiful rich colour - I've been meaning to make this for years and still haven't managed it. This just might have inspired me.
ReplyDeleteyours turned out fantastic! i wish mine looked like that.
ReplyDeleteWow! Your photo is stunning! I really, really loved this one, too. I was afraid to be alone with it. Can't wait to make it again.
ReplyDeleteMmm, that looks so good! I really want to make this, but need to acquire an appropriate pan (no cast iron here). Nice job!
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