Tuesday, January 5, 2010

TWD: Tarte Tatin aux Pommes





Today's Tuesdays with Dorie recipe is Tarte Tatin. This week is extra special because it was picked by the person who started TWD in the first place - Laurie at Slush. Check out her website for the recipe.

I was super excited to make this. I love all apple baked goods and I've never made an upside-down anything before, not even an upside-down cake! so it was a nice challenge for me. The dish smelled sooo good as the apples bubbled away happily on the stove top. However, in the end I was so disappointed! I didn’t brown mine for long enough before bakingso they ended up pale and anemic looking. I was afraid of burning them as I couldn't see the color properly in my dark pan and so I was overly cautious. As I pulled it out of the oven and prepared to flip it, my heart was pounding. I just kept replaying the scene where Julia Child flips something over and it falls all over the place. Overall the flipping went well although a minimal amount of juice/caramel did fly out during the flip.

I ended up making a caramel sauce afterwards and pouring that over the apples (shown in the first picture) for more color and more caramel-ly taste. See the huge difference between the first and second pictures?

**Tip: Improvising the pan**
I had no idea how to execute this recipe since I didn't have an ovenproof pan. My cast iron skillet had a wooden handle which I wasn't sure could be put into the oven. After talking to a sales associate at a kitchen store, I found out that you can wrap your wooden handle in foil to protect it from the heat and proceed to put it in the oven! Worked for me!

The other option is to cook the apples on the stove then carefully slide them onto a bake-safe dish such as a pie plate (ceramic if you have it). Rearrange the apples nicely after transferring and proceed with covering them with pie dough and baking.



Tarte Tatin history: Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, St├ęphanie and Caroline Tatin. St├ęphanie started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. She tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. (Wikipedia)


Hotel Tatin

16 comments:

chocolatechic said...

Beautiful tarte.

I made it as well.

I don't think I have ever seen a cast iron skillet with wooden handles before. I bet they stay really cool when using it on the stove top.

Susan said...

It looks delicious! I made the cake. Should have made the tarte. Thanks for the history and the tip about wrapping a handle in foil to make it oven safe.

Valerina said...

Your tart tatin looks lovely! I don't think there is a set rule as to how this should turn out...as long as it is delicious.

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

Mary said...

You had me fooled with your first picture--I was wondering where all your caramel came from! It looks fantastic! I caramelized my apples pretty (too?) dark and there was enough sauce, but making extra is a very good idea. More is more, no?

Sabrina said...

WOW! You did a beautiful job!!! MMMM I wish I could sample all these lovely tartes!
Thanks for stopping by my blog! You have a very nice blog yourself! :)

TIA @ BUTTERCREAMBARBIE said...

Aww... (to Anonymous) I wish I knew who you were. That's a really sweet comment/observation/encouragement.

Cookie baker Lynn said...

Great tip on wrapping the handle for the oven! The tarte looks delicious - extra caramel is always a good thing.

(I got the same comment from Anonymous, word for word, so I wonder if it's a spam?)

Flourchild said...

Your tarte looks beautiful..that's how I wanted mine to turn out! I loved the buttery apple flavor!

mike said...

This looks stunning! And I never would have thought about the foil! Good to know - glad you enjoyed it - it WAS rather an exciting dish to make! Nicely done!

Trudie said...

Looks sooo good!

I have an award for you over at my blog
http://trudie-jollymommy.blogspot.com/2010/01/sunshine-award.html

Karen said...

Great tip about the foil on the handle! I didn't know if mine was allowed in the oven either. :) Beautiful tarte!

TeaLady said...

Lovely tarte. It was almost too easy to be so good.

Love the final pic.

Donna said...

I think this dessert looks lovely. Ill have mine topped with vanilla ice cream, please..

Romaine said...

You are very ingenious! Thanks for taking us through the process.

Pamela said...

Well, that extra caramel on top was a delicious addition. I made this one, too. It was so yummy, I couldn't stop thinking about it.