Maureen from Arkdale, WI (2018 Week 3: Tarts)




Arkdale, WI

Baking Challenge

Classic French Tarte Tatin

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

Caramel Apple Tarte Tatin – I followed the classic French recipe using Granny Smith apples and added brandy to the caramel sauce that I poured on after inverting.

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

I thought I had to constantly stir the caramel while it was cooking but I found it got lumpy. Once I left it alone it got golden brown and pourable. Be careful when inverting – the caramel can burn you when you flip it.

Tell us about how you added a Wisconsin twist.

My Wisconsin twist is using apples in my tart as a salute to the many apple growers in Wisconsin. This past fall I made apple jam, apple pie filling and applesauce from apples given to me by friends and neighbors. I buy honey from local orchards. My 5 year old granddaughter, Brinlee, helped wash and clean the apples this past year. It was a lot of fun for both of us and a great memory.

How did you do?

Absolutely lovely.