Cook the Issue 2010: Classic Tarte Tatincomments (0) October 2nd, 2010 in Gallery
This tarte was delicious, despite being too pale. Although the recipe warns against using a cast iron pan, cast iron was all I had. Afraid of burning the apples, I overcompensated and made the apples too pale. Alas! All is not lost though-- the tarte turned out delicious, with a tender, but a little crisp crust, with those yummy edges that soak up the caramel. The caramel itself, although somewhat underdeveloped, was still quite tasty-- with all that butter, it's hard not to be. I'm glad I didn't make this for a big dinner party-- next time I will cook it hotter.
Recipe Used: Classic Tarte Tatin
posted in: Gallery, Cook the issue 2010