"Bob (this one)" > ha scritto nel messaggio
...
>I didn't want to make a crust, but I wanted to make a tarte Tatin. I had
>six ginger gold apples that I wanted to cook.
>
> Got down the cast iron skillet and melted 3/4 stick of butter in it. Added
> 3/4 cup sugar and cooked it until it was bubbling and medium-dark brown.
> Stirred with a wooden spoon.
>
> Cut the first three apples into 8ths, chopped the rest (1/2 inch pieces).
> When the caramel was smooth from all that stirring, I took the skillet off
> the heat and laid the apples in the bottom in a pinwheel pattern radiating
> from the center. Dumped in the chopped apples and put it back on the heat,
> medium-low. Let it come to a simmer and basted the apples with the caramel
> that now had apple juice diluting it. Scooped the liquid up with a spoon
> and trickled it over the apples. Cooked that way for about 20 minutes,
> until the liquid thickened and became like a light syrup. Heated the oven
> to 400°F.
>
> At this point, the normal way to make this kind of "pie" is to put a crust
> on top of the skillet and bake it for maybe 20 minutes. I remembered that
> apple charlottes are made by lining the mold with slices of bread. Five
> slices of whole wheat bread, buttered on both sides just covered the
> skillet (looked like a flower, petals radiating from the center). They
> stuck out over the edge, so I tucked them in along the skillet sides.
> Sprinkled sugar on the bread and baked for about 17 minutes. Put a platter
> on top of the skillet and flipped the whole thing over so it would plop
> out and be an upside-down pie. Some few apples stuck to the skillet (I've
> never made one where that didn't happen, and virtually every recipe I've
> ever seen for it says that. No biggie. Scoop any stuck apple out of the
> skillet and drop it into place. Voila.
>
> It was grand. The apples are wonderful for cooking. It was a glorious
> red-brown from the apples darkening and the caramel adding its color.
>
> The bread was wonderful used this way. I actually liked it better than the
> traditional crust.
>
> Pastorio

I don't know. This is the period of Tarte tatin! Everywhere I go I hear of
this cake! Also in TV!
I love very much it!
Last saturday I went to a restaurant and I had a tarte tatin very very good,
a little different from usual: it was a tarte tatin with pears, served very
hot with a vanilla ice cream over.
To die for it. I would like to make it ASAP; with pears!
But there are to different way to make the crust: one of short pastry and
one of puff pastry.
I don't know which of these could be better!
I don't know what kind of pasta there was in the restaurant Tart. It didn't
seam neither short pastry, nor puff pastry. It rather seamed a softer
pastry.
Now you have said you have used bread for the recipe! I wonder how it came
out.
Soft, crispy or half and half? And what kind of bread have you used?
Cheers
Pandora