miércoles, 17 de diciembre de 2008

Tarte Tatin Exlained, Plus Recipes.

Tarte Tatin is an upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked.

Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898.

The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day.

She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

An alternative version of the tart's origin is offered on the Brotherhood of the Tarte Tatin website, according to which Stéphanie baked a caramelised apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born.

The Tarte became a signature dish at the Hotel Tatin and the recipe spread through the Sologne region. Its lasting fame is probably due to the restaurateur Louis Vaudable, who tasted the tart on a visit to Sologne and made the dessert a permanent fixture on the menu at his restaurant Maxim's of Paris.

Tarte Tatin has to be made with firm dessert apples: cooking apples will not do as they mulch down into a purée. In North America, Tarte Tatin is typically made with Golden Delicious apples, which are not the type used for American-style apple pie. Tarte Tatin can also be made with pears, peaches, pineapple, tomatoes, other fruit, or vegetables, such as onion. Wiki.


Apple Tarte Tatin


1 stick unsalted butter

1 egg, lightly beaten

2 tablespoons cold water

1 pinch salt

1 2/3 cups plain all-purpose flour, sifted

Caramel Apple Filling:

1/2 stick unsalted butter

3/4 cup sugar 10 apples (recommended: Granny Smiths or Reine de reinette)

2 tablespoons sugar, for sprinkling

Preheat oven to 400 degrees F.

To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic. Stop the mixer before the dough turns into a ball.

Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.

Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples. Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin. Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.

(Recipe by syntax606 )

Brandied Pear Tarte Tatin


* 3 or 4 ripe pears, peeled
* 3 Tbsp. unsalted butter (i like to use sweet cream butter)
* 1/4 cup sugar ( white or brown sugar)
* 1/4 tsp cinnamon
* 1 Tbsp. brandy (optional)
* 1 sheet of frozen puff pastry, defrosted
* 1 egg, beaten


* Preheat oven to 400 degrees.
* Place the rim of your metal pan over the puff pastry and cut the dough to fit its circular shape.
* Halve the pears lengthwise, remove seeds and slice into wedge shapes.
* Melt butter in frying pan on medium-high heat.
* Stir in the brandy, sugar and cinnamon.
* Arrange pear slices on the bottom (try not to overlap them too much).
* Cook the pears for about 10-15 minutes, or until the pears have carmelized and the sugar becomes dark and syrupy.
* Take pan off the heat and place the puff pastry sheet over the pears, tucking the edges down the sides.
* Make a few small holes in the center using a fork or a knife.
* Brush the surface with the beaten egg.
* Then place the whole pan in oven for about 20-25 minutes, until the pastry is crisp and golden brown.
* Allow the pan to cool on a flat surface.
* When cool, put a plate over the pan and then flip the pan upside down so that the pastry is on the bottom.

I like to serve this dish with a good, quality Vanilla Bean ice cream...

Recipe by Morgan's Menu!

More recipes:
Cheerful Mango Tarte Tatin
Peach Tarte Tatin

Pineapple tarte tatin

france tarte tatin part 1:

france tarte tatin part 2:

Apricot tarte tatin:

Photo Gallery:

Tarte Tatin - Laurent, Chadstone by avlxyz

Pear Tarte Tatin by meknits

Tarte Tatin by morbuto

Tarte Tatin Before Baking by yashima

Tarte Tatin After Baking by yashima

Mango tarte tatin with passionfruit coulis by synaethesia

Tarte Tatin - Les Boucheries Parisiennes by avlxyz

Tarte tatin aux abricots by kochtopf

Tarte Tatin by Merle ja Joonas

Le Gamin by Mamoritai

Tarte Tatin by Merle ja Joonas

dsc_1605.jpg by morbuto

Vietnamese dinner&French desserts, 23.01.08 by cocoinzenl

tarte tatin by stu_spivack

Tarte Tatin #2 by yashima

tarte tatin @ le petit zinc #2 by ayustety

Tarte tatin by Rhian vK

Pear Tarte Tatin with Saffron and Honey Ice Cream - Oyster Little Bourke by avlxyz

martes, 25 de noviembre de 2008

Dessert Photography: The best Creme Brulee Pics.

When it comes to desserts the flavor is really important, but also the presentation, if you don't like what you see you probably won't eat it, sometimes to capture that in an image can be difficult, but if you do, you get an something that inspires you and makes you a little hungry, food photography is an art and here are some of the best creme brulee photos :

Jasmine green tea crème brulée with raspberries
Photo by gierszewski

Creme Brulee @パティスティ-リヨン

Photo by MR+G

Creme brulee in the oven

Photos by star5112

Russo's Creme Brulee

Photo by edseloh

Genmai Tea Creme Brulée

Photo by jasonlam

Banana and strawberry Crème Brûlée

Photo by Tighten up!

Reception crème brûlée

Photo by mroach

Chestnut creme brulee - Bistro Vue

Photo by

Photo by

Creme Brulee Sampler

Photo by

Crème brûlée

Photo by

Creme Brulee

Photo by

Caramelising the Creme Brulee

Photo by

frozen creme brulee

Photo by

milk chocolate creme brulee

Photo by

Commander's Palace Fleur de Lis Creme Brulee

Photo by

Goat Cheese Creme Brulee

Photo by

Creme Brulee

Photo by

creme brulee

Photo by


Photo by

Creme Brulee

Photo by
Charles Haynes

mega macaroon with a creme brulee insert

Photo by

Laser etching creme brule

Photos by

Creme brulee

Photo by

Homemade creme brulee

Photo by

Photo by

miércoles, 4 de junio de 2008

Basics: How to Make Crepes.

What is it?
A crêpe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled."Wiki.

A different Crepe
There a many types of crepes but mainly they fall under two categories : Crepe Sucrèe or Crepe fine sucrèe (dessert crepe) which is a crepe of a thin and delicate texture.
The other main type of crepe is the crepe entrèe (also known as crepe salèe) which is used for any dish other than desserts, they tend to be thicker and of course, salty rather than sweet.

Basic Dessert Crepe Recipe (crepe sucrèe)

3/4 cup milk
3/4 cup cold water
3 egg yolks
1 tb granulated sugar
1 1/2 cups sifted all purpose flour
5 tb melted butter

Blend all the ingredients until there are no visible bits of flour or lumps. ( you can use a blender, food processor or a hand held blender) and let it rest in the fridge for about 2 hours.

To make the crepe you need either a crepe pan, skillet or an omelet pan:
Grease the pan with butter or oil with a brush or a napkin.

Heat it until it starts to smoke then immediately remove it from the heat an pour about 1/4 cup of your batter making sure it covers the whole bottom by moving the pan, return it to the heat for about 1 minite or a minute an a half.

Lift the edges of the crepe with a spatula and then turn it gently with your fingers or flip it with the pan like a pancake, let it cook for about 30 seconds and you are done.

The first batch of crepes is for practice so you can judge if the batter is okay and the pan is at an ideal temperature. So make sure you practice (and experiment a little bit) until you are happy with the results.


This is how they make a crepe in Paris.

Images By santanartist and jsc*

jueves, 8 de mayo de 2008

Le Matin de Paris Korean-style French bakery

I just found a great review of a Korean-style french bakery that also makes french desserts, and is called Le Matin de Paris (morning of Paris):

"Le Matin de Paris is a Korean-style French bakery in Annandale, VA. The bakery is decorated in bold yellows and blues, evocative of a French country home. Now imagine taking the quaint charming colors, and giving the decor a modern face-lift. Voila, you have LeMatin de Paris, charming and cozy yet sophisticated and young at the same time. This is a great place for a first date, or second, or third… It’s generally pretty quiet, so it’s also good for catching up with friends or casual meetings."

Le Matin de Paris is located in 7236 Little River Turnpike, Annandale, VA

Link: DC Flavors Le Matin de Paris