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Tart Tatin - Which Apples Work Best

Posted on November 30, 2010 at 5:50 PM



Tart tatin made with Golden Delicious apples


During Thanksgiving weekend, I made three tart tatins with three types of apples. I wanted to see which apple worked best for this dessert.  Perhaps Thanksgiving is not a good time to test recipes on family and friends but past experience says, better to have more guinea pigs than one.


 I used Pipin for the first tart tatin, which I blogged about. (Here is the recipe)  Granny Smith for another, which didn't come out so well, thus no picture, and this one, which I made with Golden Delicious. They say the third time is a charm. It seems to apply to tart tatins, too.


The Tart tatin I made with Golden Delicious came out just right: the brown caramelized apple wedges were tightly packed together, some of the apples were on the verge of falling apart, which is okay; for the most part, though, they were holding their shape. When I inverted the tartin, it came out perfect, which is the rewarding moment. The pastry crust was crumbling on the side, which is where you start nibling. I admit, the crust is my favorite part.   



 



Each apple is different in flavor and texture, especially when they are cooked. Even the same apples don't always behave the same. My Granny Smith failed me this year.  My dog Ana, who loves apples even turned me down.  The apples were too tart and I didn't use enough sugar to make up for their lack of sweetness.  It was a disappointement but I decided to make another one, since I had my stand by apples - Golden Delicious.


I am not a big fan of eating Golden Delicious apples raw but chefs like Thomas Keller recommend using it for making Tart Tatins. These apples are slightly sweeter than Pipin or Granny Smith. They can be a bit mushy so I picked Golden Delicious that were on the greener side, some even resembled a Granny Smith. Green Delicious made a good tart tatin.  I will stick with these apples this season.  



One thing I can say about tart tatin is be careful when you turn it over.  Some of the apples may stick on the pan.  If it does, don't panic. Peel off the apple carefully with a knife and put it back where it belonged.  Noone will notice.  A nice way to serve Tart tatin is with half whipped cream and half creme fraise mixed together.  Here is my friend Russ salivating over the tart tatin. He ate two pieces.



BESs

BESs

Categories: Dessert , Baking

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