Comments on: Tarte Tatin / Upside Down Apple Tart http://www.marketmanila.com/archives/tart-tatin-upside-down-apple-tart A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 09:52:44 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: rina http://www.marketmanila.com/archives/tart-tatin-upside-down-apple-tart/comment-page-1#comment-6690 rina Mon, 22 May 2006 00:57:30 +0000 http://www.marketmanila.com/?p=501#comment-6690 grin....grin....grin....sorry can't help it, I just had another shopping victory yesterday...a $10 cast iron tarte tatin pan by le cuistot (the le creuset one would have been better, but i'm not complaining!) grin….grin….grin….sorry can’t help it, I just had another shopping victory yesterday…a $10 cast iron tarte tatin pan by le cuistot (the le creuset one would have been better, but i’m not complaining!)

]]> By: Marketman http://www.marketmanila.com/archives/tart-tatin-upside-down-apple-tart/comment-page-1#comment-6682 Marketman Sun, 21 May 2006 01:07:22 +0000 http://www.marketmanila.com/?p=501#comment-6682 mgr, the apples have to be incredibly crisp and fresh to start with. Then I have them on the stove top gently gurgling until they turn that nice brown caramel you seek. It takes patience... Locally, you can try the green granny smiths or very fresh fujis. Mushiness is a problem but frankly I like them a bit mushy. The key difference between our attempts here and a European Tarte is mostly the apples themselves... Also, I find a cast iron pan is critical somehow... mgr, the apples have to be incredibly crisp and fresh to start with. Then I have them on the stove top gently gurgling until they turn that nice brown caramel you seek. It takes patience… Locally, you can try the green granny smiths or very fresh fujis. Mushiness is a problem but frankly I like them a bit mushy. The key difference between our attempts here and a European Tarte is mostly the apples themselves… Also, I find a cast iron pan is critical somehow…

]]> By: mgr http://www.marketmanila.com/archives/tart-tatin-upside-down-apple-tart/comment-page-1#comment-6679 mgr Sat, 20 May 2006 19:13:58 +0000 http://www.marketmanila.com/?p=501#comment-6679 I'ved tried different apples already but still can't seem to get the dark caramelized color of the apples. The juice from the apples waters down the syrup making it more pale and mushy. I tried less time stovetop, more time, less oven time as the puff pastry closes in on the apples making it more mushy..I wanted to achieve the "malagkit" apples affect like the one I had in Rome ( La Campana restaurant)but was unable to duplicate..help.. I’ved tried different apples already but still can’t seem to get the dark caramelized color of the apples. The juice from the apples waters down the syrup making it more pale and mushy. I tried less time stovetop, more time, less oven time as the puff pastry closes in on the apples making it more mushy..I wanted to achieve the “malagkit” apples affect like the one I had in Rome ( La Campana restaurant)but was unable to duplicate..help..

]]> By: relly http://www.marketmanila.com/archives/tart-tatin-upside-down-apple-tart/comment-page-1#comment-6448 relly Wed, 03 May 2006 08:35:53 +0000 http://www.marketmanila.com/?p=501#comment-6448 wow, market man one of my favorite french tarte! usually serve warm with vanilla ice cream or whipped cream.. bravo!! wow, market man one of my favorite french tarte! usually serve warm with vanilla ice cream or whipped cream.. bravo!!

]]> By: Pilinut http://www.marketmanila.com/archives/tart-tatin-upside-down-apple-tart/comment-page-1#comment-6412 Pilinut Mon, 01 May 2006 06:49:11 +0000 http://www.marketmanila.com/?p=501#comment-6412 Hi, MM! I thoroughly enjoy a good tarte Tatin, too. And I think that a good crisp Granny Smith is probably the best readily-available apple for this dish. Fujis don't usually have enough flavor. I use the recipe from "Le Site Officiel de la Tarte Tatin". Very similar to yours, with 150g butter + 125g sugar + 1 kg apples. I've tried using a good pie crust pastry (NOT a cookie crust pastry, but a proper flaky pastry turned and rolled one more time than usual to give it a bit more resiliency) and it was actually better eating than the all-butter puff pastry I had been using previously. (Dufour brand, available frozen in the U.S.) Not as spectacular to look at as puff pastry, but somehow better in the mouth. Hi, MM!
I thoroughly enjoy a good tarte Tatin, too. And I think that a good crisp Granny Smith is probably the best readily-available apple for this dish. Fujis don’t usually have enough flavor.

I use the recipe from “Le Site Officiel de la Tarte Tatin”. Very similar to yours, with 150g butter + 125g sugar + 1 kg apples.

I’ve tried using a good pie crust pastry (NOT a cookie crust pastry, but a proper flaky pastry turned and rolled one more time than usual to give it a bit more resiliency) and it was actually better eating than the all-butter puff pastry I had been using previously. (Dufour brand, available frozen in the U.S.) Not as spectacular to look at as puff pastry, but somehow better in the mouth.

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