This, tonight’s dessert: Granny Smith Tart Tatin.
Been playing around with the recipe (including a Bosc Pear variation) with varying degrees of success. I have used my own pate brisée for the crust as well as store bought puff pastry and find, sadly, that I prefer the latter.
There seems to be a fine line between getting good carmelization and not overcooking the fruit to the point it turns into applesauce.
The French don’t make it easy.
Wow…gorgeous.
Tough one. The French make it so easy, it’s hard. I need to try this, since it is my favorite dessert of all time.