"Apple Harvest" menu from a recent cooking class. This was really fun, and I was surprised

Joe, please explain how the "tarte tatin" apples are supposed to be standing when filling

the pan. I've read two explanations and I just can't visualize. End baked products always look like the apple halves are laying down, yet both recipes said to "stand up the apples" to fill the tarte base before baking

I hate those days when I can't even understand fruit.

 
I don't stand them, I lay them on their sides in a circle, which makes a nice spiral pattern.

The apples are sliced into 8ths.

Other recipes use quartered apples and stand them on end, fat (stem) end down, and the end effect is that they sink down as they cook and form round mounds, like a pan of buns is the best way I can describe it. I've never attempted it.

Tyler Florence did one that way on a show about France--you might be able to find it.

I've also seen it prepared on French TV where they just toss them as they cook--no pattern. What really matters is getting the caramel right in the first step.

 
You must log in or register to reply here.
Back
Top