Tuesday, January 5, 2010
TWD: Tarte Tatin
Today is a special day for Tuesdays With Dorie: we’re celebrating the group’s second anniversary! January 5th is actually always a special day for me – it’s my birthday! In honor of the group’s anniversary, we were given the choice of two different desserts: a Tarte Tatin or Cocoa Buttermilk Birthday Cake. Though it was quite serendipitous that there was actually a dessert with the word “birthday” the very week of my birthday, I chose to make the tarte tatin since I had been eager to try one for a while. Besides, a while ago I absolutely had to have a copy of the book Sky High: Irresistible Triple-Layer Cakes and guess how many cakes I’ve made from it? If you guessed zero, you’re correct! Anyway, I selected a cake from it and Josh will be making it as soon as we manage to work through the (seemingly endless) backlog of desserts in our kitchen. I suspect that will be some time in February.
I was a little intimidated by the tarte tatin; it just seems like such a glamorous French dessert that you assume it must be terribly fussy and complicated. I don’t think I let the apples caramelize quite as long as I should have. I harbor a terrible fear of burning caramel and figured that the apples would attain more color once they had baked in the oven, but next time I would definitely leave them on the stove a bit longer. But, you know, the apples bathed in a whole stick of butter and ¾ cup of sugar, so the dessert was pretty much guaranteed to be good, even if not thoroughly caramelized. Based on the price and the word “French” on the box, I thought I had purchased fancy puff pastry at Whole Foods, but it was actually pie dough. It was still very buttery and flaky, though, and perfect with the apples. The December issue of Bon Appétit had a pear tatin with Brown Sugar-Balsamic Swirl Ice Cream, so I made the ice cream to accompany the tarte tatin (click here for the link to the ice cream recipe).
This recipe rated an 8 for Deliciousness and a 3 for Effort, giving it an EDR of 2.66. A huge thank you to Laurie of Slush for starting the group and, more importantly, keeping it going for two years. I am happy to have found a community of people who love baking as much as I do, and each week I am amazed at what a creative, talented, and inspiring group it is. You can find the recipe for the Tarte Tatin here and the recipe for the Cocoa Buttermilk Cake here on Laurie’s site. And be sure to stop by the TWD blogroll to see how the other bakers celebrated the group’s anniversary.
That’s last week’s chocolate cheesecake, which I made a little late and really did not have much to say about. Josh did enjoy it, though.