Classic French Tarte Tatin
Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Traditional Apple Tarte Tatin – I chose to follow a traditional recipe as was similar to the French original of the 19th century. The caramel was made in the cast iron pan, followed by the design of the flower of apples and filled in with apple quarters. The crust was a puff paste made with multiple folds to create the flakey base.
Now that you survived this challenge, what words of wisdom do you have to share?
It took three tries to get the caramel right. The first was burned and runny, the second crystalized, and finally, with patience and diligent watching, the right caramelization was achieved. The third try is a charm in this case.
Tell us about how you added a Wisconsin twist.
I added a Wisconsin twist by adding to the serving plate slices of 3-year aged White Cheddar Cheese made in Wautoma, Wisconsin by StoneRidge Cheese Cellar. The garnishes of fresh mint leaves are from my backyard herb garden. My father always asked for cheddar cheese with his apple pie and the whole family came to expect it as well.
How did you do?