perfect apple tarte tatin

[Welcome
to the second episode of the Sous-Chef Series, a
sporadic feature on SK in which I invite cooks I admire over to my
small kitchen to teach me — and thus, us — to make one of their
specialties. Spoiler: I’m the sous! Previously: Making potato
vareniki
with Kachka’s Bonnie Frumpkin.]

Almost without fail, the more bafflingly short an ingredient
list and the more stunningly delicious the outcome, the more likely
it is to rivet me. I don’t need all recipes to have 5- or 10- or
fewer ingredients — I fare poorly under arbitrarily restrictive
confines — but doesn’t it just blow your mind that you can make
the apple tarte tatin above with only apples, sugar, butter, lemon
juice, and a sheet of defrosted puffed pastry?

Or, you should be able to. When made well, this upside-down
apple tart looks like snug copper cobblestones on top of a rippling
puff of flaky pastry. If you’re lucky, the apples will taste like
they drank a cup of caramel and then napped in what they couldn’t
finish. I love it enough that I’ve written about it twice (!) in
eleven years but my efforts were… mediocre at best. I mean,
just
look
at
them
— too thin, too sparse, too pale, apples either under-
or overcooked, and way too many apples have dissolved long before
the cooking time should have been up, despite being “good baking
apples.”

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more »

Source: vegetariantimes
perfect apple tarte tatin



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