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Cook the Issue 2010

Cook the Issue 2010: Classic Tarte Tatin

By Pielove, member

October 2nd, 2010

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
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