Happy anniversary to my fellow Tuesdays With Dorie bakers! We had the option of baking either Dorie‘s Cocoa-Buttermilk Birthday Cake or her Tarte Tatin for our two-year anniversay. I’m a sucker for apple pie yet, somehow, I had never managed to make a tarte tatin. How could this be? Well, I couldn’t resist any longer…
I happily prepared my tart following Dorie’s instructions to the letter, or so I thought. The kitchen was filled with the drool-inducing aroma of apples and butter…and that’s when disaster struck! Acting “quickly and confidently”, I turned my tart out onto a platter and removed the pan. Prepared to bask in the glory of a gorgeous tarte tatin, I was disheartened to see a pile of mushy apple sauce. Where did I go wrong?
Silly me, somehow I had in my head that the recipe called for Granny Smith apples. Big mistake – the recipe actually calls for sweet firm apples such as Fuji, Gala or Golden Delicious. Don’t ask me why I was thinking Granny Smith. My husband, being the kind soul he is, agreed to try the squishy mess with me. It didn’t taste bad, but the texture was all wrong. My first tarte tatin attempt was quite disappointing to say the least. But you know what they say – try, try again.
If you want to see what a tarte tatin should look like, check out The Food Librarian and Tender Crumb who are displaying some food porn that’s so enticing, it’s almost indecent. I said almost. 😉 And as if that’s not enough of a foodie fix for you, I recommend visiting the TWD blogroll.
Come back next week as we bake Mrs. Vogel’s Scherben selected by Teanna of Spork or Foon?. What exactly is a scherben, you ask? Well, you’ll just have to visit me next week and find out for yourself! Okay, I’ll give you a hint – it’s fried and yummy…but that goes without saying.