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Tarte Tatin

incorporating Recipes and Cooking
feder1
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Tarte Tatin

#367932

Postby feder1 » December 20th, 2020, 9:38 am

As a change from scones we are making a tarte tatin tonight.

There are many variations but we have selected a very simple one using homemade shortcrust pastry and Braeburn eating apples.

Most of them ask for puff pastry but Larousse seems to prefer the shortcrust.

Will report tomorrow.

feder1
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Re: Tarte Tatin

#368209

Postby feder1 » December 21st, 2020, 6:07 am

We didn,t manage to get the sugar and water to caramelize. It boiled off the water then turned back to sugar granules like grit. We added more water and ended with a thin syrup.

After arranging the apples we added the 5mm thick pastry and cooked for 30 minutes.

It was quite frightening to invert the very hot skillet over the receiving tin and the syrup made it’s escape somewhat.

It was not a photogenic effort but the taste was wonderful!

I think the cookie cutter I used to shape the raw apple was too big which meant that the bits were not as nicely shaped as I would have liked.

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Re: Tarte Tatin

#368218

Postby todthedog » December 21st, 2020, 7:58 am

Resist the temptation to stir when making caramel, practically guarantees crystallization.

Sounds delicious :D

bluedonkey
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Re: Tarte Tatin

#368264

Postby bluedonkey » December 21st, 2020, 10:28 am

Did you use shortcrust or puff pastry? Had it loads of times and always with puff pastry.

feder1
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Re: Tarte Tatin

#368477

Postby feder1 » December 21st, 2020, 5:43 pm

bluedonkey:
I made shortcrust pastry

You,ll be telling us that you have had ile flottante loads of times next!

We,ll give that one a miss.

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Re: Tarte Tatin

#368493

Postby johnstevens77 » December 21st, 2020, 6:21 pm

I have made it with both short crust and puff pastry, I prefer the short crust, less greasy.
Made Ils flottantes often enough. Once when I had 5 executive chefs and their wives at home for lunch!

john

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Re: Tarte Tatin

#368610

Postby UncleEbenezer » December 22nd, 2020, 7:47 am

johnstevens77 wrote:Once when I had 5 executive chefs and their wives at home for lunch!

john

Blimey, even in my youth I couldn't've eaten that much at one sitting!

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Re: Tarte Tatin

#368611

Postby Dod101 » December 22nd, 2020, 7:57 am

I wonder what the calorie count is ?

Dod

bluedonkey
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Re: Tarte Tatin

#368632

Postby bluedonkey » December 22nd, 2020, 9:33 am

Away with this fancy foreign food! Apple tart and custard, please.

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Re: Tarte Tatin

#368924

Postby johnstevens77 » December 22nd, 2020, 8:49 pm

bluedonkey wrote:Away with this fancy foreign food! Apple tart and custard, please.


Apple crumble and cream for me.

john

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Re: Tarte Tatin

#368985

Postby Mike4 » December 23rd, 2020, 3:19 am

UncleEbenezer wrote:
johnstevens77 wrote:Once when I had 5 executive chefs and their wives at home for lunch!

john

Blimey, even in my youth I couldn't've eaten that much at one sitting!

Was it WC Fields who once said "I like children but I can never manage a whole one"?



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Re: Tarte Tatin

#369040

Postby bluedonkey » December 23rd, 2020, 10:28 am

Mike4 wrote:
UncleEbenezer wrote:
johnstevens77 wrote:Once when I had 5 executive chefs and their wives at home for lunch!

john

Blimey, even in my youth I couldn't've eaten that much at one sitting!

Was it WC Fields who once said "I like children but I can never manage a whole one"?

My recollection of the WC Fields quote is "I like children ... roasted."

feder1
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Re: Tarte Tatin

#369063

Postby feder1 » December 23rd, 2020, 11:32 am

Following bluedonkey,s reccomendation we have now rustled up a hairy bikers apple pie and it,s in the oven as we speak.

We halved the recipe since the hairy bikers have rather large appetites!

bluedonkey
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Re: Tarte Tatin

#369097

Postby bluedonkey » December 23rd, 2020, 12:47 pm

feder1 wrote:Following bluedonkey,s reccomendation we have now rustled up a hairy bikers apple pie and it,s in the oven as we speak.

We halved the recipe since the hairy bikers have rather large appetites!

Marvellous, I can smell it from here.

Does anyone else here have a different memory of "pie" and "tart"? When I was growing up, we had apple tart. A more cosmopolitan adulthood has taught me that strictly it was a pie not a tart. A pie encases the whole filling whereas a tart has an uncovered top. Maybe it's akin to "dinner/tea" vs "lunch/dinner".

UncleEbenezer
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Re: Tarte Tatin

#369104

Postby UncleEbenezer » December 23rd, 2020, 12:56 pm

bluedonkey wrote:Does anyone else here have a different memory of "pie" and "tart"?

A pie is a chart whose radius and circumference are in proportion, whereas a tart tends towards sexually promiscuous. With chips.

Cream then custard, or custard then cream?

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Re: Tarte Tatin

#369322

Postby kempiejon » December 23rd, 2020, 7:52 pm

bluedonkey wrote:
feder1 wrote:Following bluedonkey,s reccomendation we have now rustled up a hairy bikers apple pie and it,s in the oven as we speak.

We halved the recipe since the hairy bikers have rather large appetites!

Marvellous, I can smell it from here.

Does anyone else here have a different memory of "pie" and "tart"? When I was growing up, we had apple tart. A more cosmopolitan adulthood has taught me that strictly it was a pie not a tart. A pie encases the whole filling whereas a tart has an uncovered top. Maybe it's akin to "dinner/tea" vs "lunch/dinner".


I've been down this avenue before. I think a pie should have a bottom and a top, I agree that a tart is open on the top. Is a quiche a tart? What about a flan? Or those unbottomed pub pies which only have a puff pastry top and come in an individual pot? Then there's the occupation pies - shepherds', admirals' and cowboy.

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Re: Tarte Tatin

#375369

Postby Eboli » January 10th, 2021, 7:48 am

I came across a recipe for tarte tatin using Chantenay carrots when trying to decide what to do with a bag of them in my weekly veggie box delivery.

Herewith:

https://tasteoffrancemag.com/recipes/ch ... rte-tatin/

Made it last night in my Emile Henry tarte tatin (a very underused Christmas gift from about a decade ago):

https://www.hartsofstur.com/emile-henry ... A8QAvD_BwE

delicious. Would recommend either.

Eb.

feder1
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Re: Tarte Tatin

#375525

Postby feder1 » January 10th, 2021, 4:22 pm

Thanks Eboli for that interesting tarte carrotin.

We shall make that soon.

It,s apple strudel tonight.

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Re: Tarte Tatin

#375540

Postby Arborbridge » January 10th, 2021, 5:22 pm

Ideal is apple pie and custard, and cream . And ice cream wouldn't hurt.

I once rejected custard in a pub because I specifically asked for it "warm" and it came piping hot.
They changed it, but I wonder if they spat in it!

Later, I felt guilty at being so obnoxious and vowed not to be so beastly again. The only time I felt justified in conplaining after that was on being given a glass of flat champagne in the Dorchester - my fault for not ordering a bottle, you might say!

Arb.

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Re: Tarte Tatin

#375618

Postby DiamondEcho » January 10th, 2021, 9:16 pm

bluedonkey wrote:Does anyone else here have a different memory of "pie" and "tart"? When I was growing up, we had apple tart. A more cosmopolitan adulthood has taught me that strictly it was a pie not a tart. A pie encases the whole filling whereas a tart has an uncovered top. Maybe it's akin to "dinner/tea" vs "lunch/dinner".


We had apple pie, ie with a pastry lid on top, and often quite juicy underneath. Vs a tart which AFAIR was a blind-baked pastry base/sides into which apple was added and baked, a drier/firmer output. The former was more straight-forward and 'British'. The latter being open and visible had to be prettier and I thought of it as more 'Euro'.


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