Saturday, February 21, 2009

HOT FLASH FROM PARIS: La tarte tatin
The classic tarte tatin (apple tart) has been on dessert menus all over town this visit. It's a very traditional, tasty French dessert that is also easy to make. Below is a recipe from La Carpe's winter catalogue. (La Carpe is a culinary store on the tony Rue Tronchet at the Madeleine).

Tarte Tatin
6 ounces sugar
2 ounces unsalted butter
6 apples, cut into big slices
1 pate brisée (see Julia Child or any other good French cookbook)

1. Place the sugar in a heatproof 8-inch deep-dish pie pan (or in a tarte tatin mold) on top of the stove.
2. On medium heat, allow the sugar to melt. Be patient, and do not add water. When the sugar is a nice caramel color, add the butter and stir til blended.
3. Take the pie dish off the stovetop and add the slices of apple in concentric circles or in whatever pattern is pleasing to the eye.
4. Cover the apples with the pate brisée, crimp the edges, and place the tarte in the oven for about 40 minutes at 350 degrees.

Serve warm with crème fraiche, whipped cream, or vanilla ice cream. It's great plain too. Serves 6 people.

Photo: panel from the window of Le Champ de Delices patisserie/boulangerie on rue St. Dominique in the 7th arrondissement

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