Cook the Issue 2010: Classic Tarte Tatin

Pielove, member

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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.

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Cook the Issue 2010: 150th Post!! Delicata Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

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Cook the Issue 2010: Roasted Cauliflower with Feta and Chile