Tuesday, September 30, 2008

Tarte Tatin.


It's the peak of apple season in Yankeeland, and the best use for apples is Apple Pie and Tarte Tatin, which is sort of a semi-burned upside-down apple pie.


The Tarte Tatin was supposedly invented by mistake. I have tried to make them many times, but I can never get the hard crispy caramelization on the apples that I seek: I just get a browned upside-down apple pie - a gooey mush that sticks to the pan and makes for a mess of a presentation (but tastes good anyway).


Hard apples - not cooking apples, high heat and an iron skillet seem to be important. Some people seem to have no trouble getting it right, but I never do.


Here's a recipe. If you can make it right, it ain't too terribly bad with a scoop of homemade vanilla ice cream on the side.

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