Comments on: Tarte Tatin a la Marketman

By: Pebs

Pebs — Wed, 31 Oct 2007 04:45:10 +0000

Yes, it’s amazing how easy it was to make and yet it looked so impressive and tasted even better than it looked!

By: Marketman

Marketman — Tue, 30 Oct 2007 02:30:58 +0000

Pebs, GREAT! I am glad it worked for you. Its such an easy yet delicious dessert for a home cook…I love it.

By: Pebs

Pebs — Tue, 30 Oct 2007 02:24:55 +0000

MM, just wanted to let you know I made the tarte tatin for our weekly lunch with the in-laws last Sunday and it was a hit! I served it with vanilla ice cream and it was so yummy! Thanks to your step-by-step pictures I could tell if I was on the right track or not.

By: dumpiii

dumpiii — Mon, 15 Oct 2007 10:46:58 +0000

ang sarap sarap naman. i want to challenge myself. i hope the instructions are as easy as it sounds when i’m doing it na. hehehe. well, if hiro nakamura can travel bet times and bet spaces, i surely can make my own tarte tatin. tarte tatin a la dumpiii… just hope it won’t go down the dumpiii… thanks, marketman.

By: Maria Clara

Maria Clara — Wed, 26 Sep 2007 17:00:36 +0000

Looks sinfully good.

By: Marketman

Marketman — Mon, 24 Sep 2007 07:50:54 +0000

Pebs, I am awful with languages, but I think it is best said “TART TAH-TAN” the tan being a short rather than long syllable…

By: Pebs

Pebs — Mon, 24 Sep 2007 07:46:00 +0000

Hi MM. I’m relatively new to your site and am enjoying it immensely. So is my husband and family as they have been benefitting (sp?) from the cooking & baking I find myself doing over the past couple of months. Your posts (esp. the fabulous pictures) have inspired me to spend a lot more time in the kitchen lately. (which means I should spend a lot more time at the gym as well, but that’s another story!)

Pardon my ignorance but what is the correct pronounciation of “tarte tatin”?

By: Marketman

Marketman — Mon, 24 Sep 2007 03:34:21 +0000

Mila, I am curious, is the vodka turning a nice brown? How much vodka did you use for the 7 pods, I have to try this as I use way too much vanilla extract and it is hard to come by. Apicio, you are right, the fuji’s can be bland and lemon would enhance their flavor, but in the slow cooked tarte tatin, they were brilliant. shalimar, creme fraiche, heavy cream, whipped cream or vanilla ice cream would all be brilliant with this tarte! betty q, thats a good reason to visit mexico! candygirl, you may want to season the cast iron pot so that it doesn’t rust. Just wipe it with vegetable oil and stick in a hot oven for say 2 hours then let it cool. Wipe off any excess oil and store in the cupboard. Use the pan every so often to keep improving the seasoning… juli, yes, I was told golden delicious would be a good choice, but I can’t get good ones here…

By: Mila

Mila — Mon, 24 Sep 2007 01:45:34 +0000

Make your own vanilla extract by steeping vanilla beans in your choice of liquor. I am currently letting 7 vanilla pods do their magic in a bottle of vodka, some suggest bourbon, or brandy, or whatever floats your boat. Takes a month to get the essence out, but the longer you keep the pods in there, the more vanilla-ey it gets.

By: Apicio

Apicio — Sun, 23 Sep 2007 23:53:56 +0000

The Fuji apples available here (Toronto) all year round are also from China. Cheap (49 to 69 cents/lb) currently suffering from maligned suspicion of toxicity. They are a lot noisier to eat than most, fills the room with that perfume you unmistakably identify with apples and withstands oven heat too. Hard to find those attributes in a single fruit although my taste seems to seek tartening cooked Fujis with a squeeze of lemon.

A tongue twister for you: Ta tarte tatin t’attend. Your tarte tatin awaits you.