Let’s take a minute and have a spot of learning shall we?
A quick search on the internet reveals multiple definitions of a ‘tarte tatin’; an upside down tart and a classic French pastry dish are just two but I think the Guardian got it pretty spot on in their 2011 article about how to make the perfect version of it when they simply said it was a ‘glorious, sticky treat’. Ahhhh, those words alone make me want to stop typing, head to the kitchen and start banging about with pastry and tins while some jazzyily-Parisian dinner party music accompanies me.
Traditionally sweet, this is one of those dishes that also suits a savoury filling just as well. I consider it something of a cheat dish and by that I mean it’s looks are slightly out of sync with it’s difficulty rating. Of course if you make your pastry from scratch, that rating shoots up from a PG to an 18 but if, like myself and many, many, MANY chefs out there, you are using shop bought, that’s absolutely fine.
Just to compensate for how simple it actually is, I will of course have to post something next about a croquembouche or a consommé or a towering soufflé which will make both you and I dear reader, weep at the level of skill required…but later. Let’s not weep now unless it’s at the sheer and unmitigated deliciousness of this tart. Read More