Ginger from Winneconne, WI (2018 Week 3: Tarts)




Winneconne, WI

Baking Challenge

French Tarte Tatin

Give your tarts a name based on the flavors and decoration – and tell us about your recipe.

Petit-dejeuner Tarte Tatin – Petit-dejeuner is the French word for breakfast. I love hash browns, sausage, and applesauce together for breakfast, and syrup on EVERYTHING, so this tart would be perfect. Grandmother’s recipe was used for the crust, and a little maple flavoring added to the honey and butter syrup for that "breakfast" flavor. Granny Smith apples were used along with potatoes sliced julienne so they would cook within the same time as the apples. The brats were precooked in Spotted Cow beer so they just needed slicing. Flipping the tart over after baking was a concerning matter, but after tucking the crust around the sides of the tart pan my confidence grew. It could have been more colorful, maybe by adding some fresh basil after flipping it upside down, but this was my first attempt, and there is always "next time."

Now that you survived this challenge, what words of wisdom do you have to share?

I made a sweet/savory tart, and I think next time I would skip the apples and just do savory. Let the tart rest for about 5 minutes before tipping it upside down.

Tell us about how you added a Wisconsin twist.

Wisconsin butter in the crust and syrup, potatoes from Rice Lake, Honey from Great Lakes, and Johnsonville brats cooked in Spotted Cow beer were used for the filling in the tart. All Wisconsin calories were removed!

How did you do?

Pleasantly satisfied.