Comments on: The Amazing Tarte Tatin http://blog.ruhlman.com/2008/11/the-amazing-tar.html Translating the Chef's Craft for Every Kitchen Fri, 12 Mar 2010 23:20:51 +0000 hourly 1 By: Greg http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35476 Greg Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35476 To address some of the comments: I made mine in cast iron. The caramelization went a bit faster, and got a bit darker, so I'd turn the heat down next time. It didn't come out of the pan in one unit, but placing the remaining apples on top worked. When cooled, it was all one mass. To address some of the comments: I made mine in cast iron. The caramelization went a bit faster, and got a bit darker, so I’d turn the heat down next time. It didn’t come out of the pan in one unit, but placing the remaining apples on top worked. When cooled, it was all one mass.

]]> By: Derek http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35477 Derek Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35477 I made this last night (with unsalted butter) and it turned out very nice. It's not spectacular, but it is easy and tastes good. It took about 2 hours to get to the caramel stage. I finally had to just walk away from the pan after about 1.5 hours and came back 20 minutes later to see the transformation had taken place. I think I may have reduced the caramel too much, but it was still quite good. Good stuff. Between this and the fettucine alfredo recipe a couple weeks ago, I'm starting to feel like a culinary bad-ass. :-) I made this last night (with unsalted butter) and it turned out very nice. It’s not spectacular, but it is easy and tastes good. It took about 2 hours to get to the caramel stage. I finally had to just walk away from the pan after about 1.5 hours and came back 20 minutes later to see the transformation had taken place. I think I may have reduced the caramel too much, but it was still quite good. Good stuff.

Between this and the fettucine alfredo recipe a couple weeks ago, I’m starting to feel like a culinary bad-ass. :-)

]]> By: mp http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35478 mp Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35478 apple tarte tatin is one of the first "real" dishes that I learned to make when I was a teenager. I used Julia Child's recipe (from her book, the way to cook), which uses lemon juice and zest, and a bulb baster to bring the caramel up from the bottom of the pan to on top of the apples while they're on the stove. It sounds like it may be a bit more work than yours, but it comes out great every time. I still make it every thanksgiving as an alternative to pumpkin pie. apple tarte tatin is one of the first “real” dishes that I learned to make when I was a teenager. I used Julia Child’s recipe (from her book, the way to cook), which uses lemon juice and zest, and a bulb baster to bring the caramel up from the bottom of the pan to on top of the apples while they’re on the stove. It sounds like it may be a bit more work than yours, but it comes out great every time. I still make it every thanksgiving as an alternative to pumpkin pie.

]]> By: cybercita http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35479 cybercita Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35479 i just made this this afternoon, using apples from the union square greenmarket in manhattan. it came out looking very much like the one in the photo! beautiful and impressive! thanks for the inspiration. i just made this this afternoon, using apples from the union square greenmarket in manhattan. it came out looking very much like the one in the photo! beautiful and impressive! thanks for the inspiration.

]]> By: Greg http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35475 Greg Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35475 I tried it last night, just with your instructions here - it was awesome! I'm planning on making an extra-large version for thanksgiving. Thank you! PS: Donna's photos have made me try several things on your blog (egg yolk ravioli, popovers, etc). I tried it last night, just with your instructions here – it was awesome! I’m planning on making an extra-large version for thanksgiving. Thank you!

PS: Donna’s photos have made me try several things on your blog (egg yolk ravioli, popovers, etc).

]]> By: anita http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35474 anita Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35474 "O Look, the Tarte Tatin I developed at Bouchon. O look, another recipe in another cookbook where the persons credited had nothing to do with it's end result. Amazing how savoury chefs continue to take credit for their pastry chef's work." On one hand, I understand this frustration, as I had developed original recipes for a famous restaurant and was originally credited in the drafts, only to be cut out of the actual print edition after I had left the restaurant. However, you need to realize that when you create a work for hire, which you are doing in a restaurant, the restaurant owns that work (recipe), not you. If the Chef has any decency, they will credit you, but so many do not. But... Tarte Tatin was created long before you strapped an apron on, so that whine is a bit specious. “O Look, the Tarte Tatin I developed at Bouchon. O look, another recipe in another cookbook where the persons credited had nothing to do with it’s end result. Amazing how savoury chefs continue to take credit for their pastry chef’s work.”

On one hand, I understand this frustration, as I had developed original recipes for a famous restaurant and was originally credited in the drafts, only to be cut out of the actual print edition after I had left the restaurant.

However, you need to realize that when you create a work for hire, which you are doing in a restaurant, the restaurant owns that work (recipe), not you. If the Chef has any decency, they will credit you, but so many do not.

But… Tarte Tatin was created long before you strapped an apron on, so that whine is a bit specious.

]]> By: Sylvie, Rappahannock Cook & Kitchen Gardener http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35473 Sylvie, Rappahannock Cook & Kitchen Gardener Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35473 Good puff pastry works. You don't need to peel the apples. Any oven-proof pan will work, I use my cast-iron pan. I have used a springform pan too. In a pinch you could use a pie dish and slowly caramelized the apples in the oven instead on stove-yop. This is an easy tasty versatile "recipe" that you can make as "country" as you want or as "refined" as you dream. Works with many fruit. Although the original Tarte aux Pommes des Demoiselles Tatin calls for apples, pears, quince, mangoes, pineapple etc are all excellent candidate. or Tomatoes. Don't want to use sugar? try agave syrup, maple syrup etc. No lemon? OJ or apple cider works too! It's hard to miss this recipe. Just like it's hard to miss a Reuben sandwich. So, have fun. It's hardly baking (and that's not a critic!) (my own version of Tomato Tatin is here: http://www.laughingduckgardens.com/ldblog.php/2008/08/31/tomato-tatin/ Sylvie Good puff pastry works.
You don’t need to peel the apples.
Any oven-proof pan will work, I use my cast-iron pan. I have used a springform pan too. In a pinch you could use a pie dish and slowly caramelized the apples in the oven instead on stove-yop.

This is an easy tasty versatile “recipe” that you can make as “country” as you want or as “refined” as you dream.

Works with many fruit. Although the original Tarte aux Pommes des Demoiselles Tatin calls for apples, pears, quince, mangoes, pineapple etc are all excellent candidate. or Tomatoes.

Don’t want to use sugar? try agave syrup, maple syrup etc. No lemon? OJ or apple cider works too!

It’s hard to miss this recipe. Just like it’s hard to miss a Reuben sandwich.

So, have fun. It’s hardly baking (and that’s not a critic!)
(my own version of Tomato Tatin is here:
http://www.laughingduckgardens.com/ldblog.php/2008/08/31/tomato-tatin/

Sylvie

]]> By: Tags http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35468 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35468 - Desserts by Pierre Herme (with Dorie Greenspan) has an amazing recipe for 20-hour apples. -
Desserts by Pierre Herme (with Dorie Greenspan) has an amazing recipe for 20-hour apples.

]]> By: luis http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35469 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35469 jscirish27, Exactly that's what I am talking about!. jscirish27, Exactly that’s what I am talking about!.

]]> By: amber http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35470 amber Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35470 it's so pretty! it’s so pretty!

]]> By: Derek http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35471 Derek Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35471 Oops. I forgot to ask. Should I use salted or unsalted butter for this? Oops. I forgot to ask. Should I use salted or unsalted butter for this?

]]> By: Tim Boyer http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35472 Tim Boyer Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35472 I usually don't do desserts, but the Ohio apples are so good this year, I couldn't resist. I used a cast iron pan, and Jonagolds, and they caught a bit - not enough to ruin it, but enough to make me lower the heat next time. 'The Way to Cook' says to roll the crust to 3/16". I did, but I think this was too thick - I'd make a thinner crust next time. What a great way to spend a Saturday afternoon... I usually don’t do desserts, but the Ohio apples are so good this year, I couldn’t resist. I used a cast iron pan, and Jonagolds, and they caught a bit – not enough to ruin it, but enough to make me lower the heat next time.

‘The Way to Cook’ says to roll the crust to 3/16″. I did, but I think this was too thick – I’d make a thinner crust next time.

What a great way to spend a Saturday afternoon…

]]> By: luis http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35462 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35462 Oh, I forgot to tell you guys the crock pot is programmable and has a timer and even comes with a temp probe. Fantastic. I love it!. Oh, I forgot to tell you guys the crock pot is programmable and has a timer and even comes with a temp probe. Fantastic. I love it!.

]]> By: luis http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35463 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35463 A simple spring form pan and combine the two... back in the oven for the marriage ceremony... and you got a competition worthy tarte tatin...assuming your ingredients were righteously great. A simple spring form pan and combine the two… back in the oven for the marriage ceremony… and you got a competition worthy tarte tatin…assuming your ingredients were righteously great.

]]> By: Rhonda http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35464 Rhonda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35464 Luis: You are slow cooking tarte tatin and not sharing... C'mon, Brother! Luis: You are slow cooking tarte tatin and not sharing… C’mon, Brother!

]]> By: Rhonda http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35465 Rhonda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35465 Ok, Luis. You had me at springform pan -- and I think all of my friends are out of town so I may not get caught. Are you carmelizing apples in the oven (checking them of course) and then adding a crust at the end? Regular pie crust or sweet? Dumb question as this is what a tarte tatin is but how can it be sooo low maintenenace. If so, and you have made this work, I may have to marry you in undying love. Ok, Luis.

You had me at springform pan — and I think all of my friends are out of town so I may not get caught. Are you carmelizing apples in the oven (checking them of course) and then adding a crust at the end? Regular pie crust or sweet? Dumb question as this is what a tarte tatin is but how can it be sooo low maintenenace.

If so, and you have made this work, I may have to marry you in undying love.

]]> By: Aaron Kagan http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35466 Aaron Kagan Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35466 It truly sounds "woderful." <a href="http://www.teaandfood.blogspot.com" rel="nofollow">www.teaandfood.blogspot.com</a> It truly sounds “woderful.”

http://www.teaandfood.blogspot.com

]]> By: jscirish27 http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35467 jscirish27 Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35467 At one of the places I worked, we used to make the carmel in a rondeau (with vanilla bean as well) and then dump the apples in to coat. Then the whole thing was transferred to the oven to cook at a relatively low temp. This was effective for controlling the consistency of the apples. Then the apple filling was placed in small tarte molds, and topped with puff pastry which had been baked off and cut into rounds. Reheat in the oven for 5 minutes and turn it out . . . worked like a charm. At one of the places I worked, we used to make the carmel in a rondeau (with vanilla bean as well) and then dump the apples in to coat. Then the whole thing was transferred to the oven to cook at a relatively low temp. This was effective for controlling the consistency of the apples. Then the apple filling was placed in small tarte molds, and topped with puff pastry which had been baked off and cut into rounds. Reheat in the oven for 5 minutes and turn it out . . . worked like a charm.

]]> By: Rhonda http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35459 Rhonda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35459 Faustian Bargain: Thanks. I know I can do the "altenative" and thank you for teaching me. What bugs me is that I cannot make a decent pastry crust. I have at times, when the pastry Gods permitted, done so. At other times it has been a rock hard gut of mess. I CAN COOK. AND WELL.... However, it is like golf and the short vs. long game. In cooking, it is the savoury vs sweet game. Faustian Bargain:

Thanks. I know I can do the “altenative” and thank you for teaching me. What bugs me is that I cannot make a decent pastry crust. I have at times, when the pastry Gods permitted, done so. At other times it has been a rock hard gut of mess. I CAN COOK. AND WELL…. However, it is like golf and the short vs. long game. In cooking, it is the savoury vs sweet game.

]]> By: Rhonda http://blog.ruhlman.com/2008/11/the-amazing-tar.html/comment-page-1#comment-35460 Rhonda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/11/the-amazing-tar.html#comment-35460 I just read my comment. Oh waaah for me! Yes, I am pissed at my failings but I am still going to try to learn. "STALK THE HOLLANDAISE SAUCE". This, in my life, does not only apply to cooking but to EVERYTHING ELSE. I learn from movies (not always a good thing) but am going to watch "Water for Chocolate" tonight. I just read my comment.

Oh waaah for me!

Yes, I am pissed at my failings but I am still going to try to learn. “STALK THE HOLLANDAISE SAUCE”. This, in my life, does not only apply to cooking but to EVERYTHING ELSE.

I learn from movies (not always a good thing) but am going to watch “Water for Chocolate” tonight.

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