There has been an update! One weekend I noticed we had so. many. apples. And I had puff pastry in the freezer (homemade from when I was practicing for school – I was skeptical at first but it’s totally worth the effort, there is nothing store bought that compares). I let the puff pastry thaw out in the fridge and I decided that I was going to try the La Tarte Tatin again because as you may remember the first time was not so successful in class and I NEEDED to try it again – a trait, for better or for worse that I can thank my family for, because we are all very competitive but in a healthy, work to get better and do it right (and win) kind of way, basically being #2 is the first loser.
Growing up, the motto around the house was “If you’re going to do it, do it right or don’t do it at all.” I selectively used this to skip out on chores :), but it really means to try and always give it 110%. So since I’m going back to school I’m going to try to do things better on my own time so I can improve and learn as much as possible.
So here is the step by step so you can follow along and understand why it took 3 times to get a presentable LA TARTE TATIN. Presentable being the key word – it looked pretty and tasted good but I still think it can be better…
Step 1: Make a blonde caramel (essentially melt/burn sugar to a honey color – it continues to cook as you put in the apples so the darker the caramel the more bitter it will be.
Step 2: Add in apples and butter chunks.
Step 3: Top with rolled out puff pastry
Step 4: Bake in the oven until the dough is brown and you think the caramel and apples are perfect – easier said than done. Then flip over onto a plate.
My first try turned out like this. My second try was not documented.
My 3rd TRY!
