Then add the egg and the water, and pulse again until the dough comes together. In the bowl of your food processor, pulse the flour, salt, butter and margarine until the mixture resembles oatmeal. 8 small apples (about 750g) peeled and cored.You can also use an ovenproof pan of the same size. Note: Preferably, the tarte tatin should be made in an authentic tarte tatin pan measuring 25cm. Though this recipe has appeared in Dutch on La Douce Vie and on other media, I thought I would share it with readers here, too. An hour later I had produced the most beautifully delectable tarte tatin ever! All of those failures were suddenly forgotten! A thing of the past! I made the pastry, rolled it out on a sheet of parchment paper and then popped it in the fridge while I peeled the apples, made the caramel and preheated the oven. I installed myself in the kitchen, turned up Charles Aznavour for inspiration and set to work. In fact, I didn’t make it very easy on myself and even pitched it to a client in Belgium for whom I was writing recipes. I came up with the following recipe one winter afternoon when I was intent on facing my fears once again. And sometimes it looked OK, but just didn’t taste quite right. Other times I would burn the caramel - and ruin my pans in the process. To say I was puzzled and felt utterly defeated is an understatement, especially because I am a pretty good baker. No matter what I did, each attempt turned out to be a flop. Up until a few years ago, however, tarte tatin and I were not getting along. Especially if served warm, with a nice blob of c rème fraîche - or even better, a scoop of cinnamon ice cream. Those soft, caramel-coated apples kissed with a touch of cinnamon and blanketed by flaky, buttery pastry! Heaven on the lips. From the moment I first tried it at a wonderful little restaurant in Lyon, I couldn’t help but fall madly in love. Ever made a tarte tatin? After many failed attempts and burnt caramel, I finally succeeded in creating the perfect recipe, one which I am sure you will love.
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