Eau Claire, WI
Classic French Tarte Tatin
Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Classic French Apple Tarte Tatin – I used Mary Berry’s Tarte Tatin. Since I had never made an ‘upside down’ French tart, and time was a factor in my life, I followed Mary’s recipe which was a shortened version for the classic. I took the finished tarte to a picnic, and those who had a piece of my tarte loved it! It was supposed to be served warm, but I served it with whipped cream as an option, given it was 90 degree weather and an outside picnic. I did not warm up the tart. The Tarte Tatin was delicious!
Now that you survived this challenge, what words of wisdom do you have to share?
The recipe called for pouring off the juice from the finished tarte into a sauce pan. I used a cover to hold the tarte in the pan but my apples slid to one side. Next time, I will use a baster to remove the juice and to make the syrup to pour over the apples at the end. Since my apples did not have a red skin, I peeled them. My tarte tatin looked pale after it baked so I sprinkled some cinnamon on top. I will make another tarte tatin but I would like to try a different fruit, possibly peaches, which are just coming into season. I made apple because I know that most people like apples and I was going to take it to a picnic.
Tell us about how you added a Wisconsin twist.
The Wisconsin twist was only butter and honey crisp apples, which are grown in the local orchards here in northern Wisconsin. The ingredients for the tarte tatin were simple: only 8 ingredients. It was hard to substitute other Wisconsin products.
How did you do?