TWD: Tarte Tatin

Hurray! It's the the 2nd Anniversary of Tuesday's with Dorie! Thanks so much to Laurie of slush, founder of TWD, for this week's pick, Tarte Tatin. And many thanks to Laurie for keeping all of us TWD bakers on track every week too.

Tarte Tatin is yet another French dessert that sounds like an intimidating opponent in the kitchen, yet in reality was a breeze to make.

And it was to die for!! I would make this every week if my thighs could stand it.


Here, let me show you how easy it was. I mean, it's even easier than it's American counterpart, apple pie (and dare I say... better?).

First, grab the cast iron skillet that you bought years ago for this very purpose but were too scared to tackle on your own. Melt a stick of butter.


Add sugar. I tossed in a bit of cinnamon, although the recipe didn't call for it. (Can't do apples without cinnamon, now can we?)


After that cooks for a bit, add the apples. I used smallish Jonathon apples, which worked perfectly. In the end they were nearly applesauce-soft, but still held their shape.


Now for some caramelization. Mmmm....


... and just a wee bit more bubbly, caramelly action.


Then take the pan off the heat and lay a piece of puff pastry that you've pre-cut to size over top. If you're super lucky you have some leftover homemade puff pastry in the freezer from a not-so-long-ago Daring Bakers challenge.



Bake, and then... sit back and admire the loveliness.


Aaaahhh.... But wait, we're not quite done yet. Still need to flip this baby over onto a serving plate. A few deep breaths and a silent prayer later and voila! Tarte Tatin!



She's quite a beauty, if I do say so myself. Even with the darkened apples in the middle (which thankfully didn't affect the flavor or texture).

Seriously, you've got to try this. It is so easy and out of this world good.

Thanks so much to Laurie for allowing us to pick between the Tarte Tatin and that cake I didn't bother remembering the name of because I knew there was no way I was making it over this. If you'd like to see the tarte tatin recipe, click ---> HERE. If you'd like to see the cake recipe, please stop by Laurie's site, or better yet, get yourself a copy of Dorie Greenspan's book "Baking, From my Home to Yours". Believe me, after baking 100 recipes out of this book, I can say with confidence that this is a top-notch baking book.

Here's to 2010 and another year of baking with Dorie!