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

"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

Pandora wrote:
> "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
>
> 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.

I've made them with pears but you have to pick slightly underripe ones
or they dissolve into mush. I've also made them with apples and pears
together. Also very good.

> 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!

Short pastry is not my favorite. I've done it with puff pastry most
often and I prefer it.

> 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?

It was crisp on the bottom and soft where the apples were piled on top.
I rolled the slices of whole wheat bread to flatten a little, then I
spread butter on both sides of the bread. I laid the bread on top of the
apples and tucked the sides in. Sprinkled sugar on top to caramelize
slightly in the oven.

> And what kind of bread have you used?

A white whole wheat bread.

I think I'd like to try this with a streussel topping. It sounds good.

Pastorio

Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "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
>>
>> 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.
>
> I've made them with pears but you have to pick slightly underripe ones or
> they dissolve into mush. I've also made them with apples and pears
> together. Also very good.

What does it mean "Underripe". perhaps hard ? I have bought very hard pears

>
>> 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!
>
> Short pastry is not my favorite. I've done it with puff pastry most often
> and I prefer it.

Oh! It is nice to know that you have tried! So, I go on the sure
>
>> 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?
>
> It was crisp on the bottom and soft where the apples were piled on top.

Very good, then! It's just I would like it!

> I rolled the slices of whole wheat bread to flatten a little, then I
> spread butter on both sides of the bread. I laid the bread on top of the
> apples and tucked the sides in. Sprinkled sugar on top to caramelize
> slightly in the oven.

Some recipes doesn't say to tuck in pastry or bread. I think it is better
like you say.
>
>> And what kind of bread have you used?
>
> A white whole wheat bread.

Unleavened or new?
>
> I think I'd like to try this with a streussel topping. It sounds good.

Could you please explain to me what is a streussel?
Cheers and thank you
Pandoria
Pastorio
>
> Pastorio

Pandora wrote:

> "Bob (this one)" > ha scritto nel messaggio

>>I've made them with pears but you have to pick slightly underripe ones or
>>they dissolve into mush. I've also made them with apples and pears
>>together. Also very good.
>
> What does it mean "Underripe". perhaps hard ? I have bought very hard pears

Yes. Non maturo.

>>>And what kind of bread have you used?
>>
>>A white whole wheat bread.
>
> Unleavened or new?

American-style white whole wheat bread. Soft bread. I trimmed off the
crusts.

>>I think I'd like to try this with a streussel topping. It sounds good.
>
> Could you please explain to me what is a streussel?

streussel topping
75 grams packed brown sugar
40 grams all-purpose flour
40 grams chopped walnuts
30 grams butter, chilled
Combine brown sugar, flour and walnuts in a bowl. Cut in butter with
pastry blender or two knives until mixture looks like coarse crumbs.

Another approach to the topping:
<http://www.grainfields.com/RecipeDatabase/PastryRecipes/Streusel_HoneyTop.htm>

For the tarte Tatin, I would cook the apples on the stove in the
skillet, as the recipe demands, then I would sprinkle this topping on
the apples and bake in the oven. I would probably make double the amount
of topping in this recipe to put on the tarte.

Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> "Bob (this one)" > ha scritto nel messaggio
>
>>>I've made them with pears but you have to pick slightly underripe ones or
>>>they dissolve into mush. I've also made them with apples and pears
>>>together. Also very good.
>>
>> What does it mean "Underripe". perhaps hard ? I have bought very hard
>> pears
>
> Yes. Non maturo.

Ahhh! ok! they are very green! thank you for having answered me in Italian
language
>
>>>>And what kind of bread have you used?
>>>
>>>A white whole wheat bread.
>>
>> Unleavened or new?
>
> American-style white whole wheat bread. Soft bread. I trimmed off the
> crusts.

Have you got a photo of this bread, please? I hope it isn't so soft like
sandwich bread!
>
>>>I think I'd like to try this with a streussel topping. It sounds good.
>>
>> Could you please explain to me what is a streussel?
>
> streussel topping
> 75 grams packed brown sugar
> 40 grams all-purpose flour
> 40 grams chopped walnuts
> 30 grams butter, chilled
> Combine brown sugar, flour and walnuts in a bowl. Cut in butter with
> pastry blender or two knives until mixture looks like coarse crumbs.

Ohhhh! very good topping!
>
> Another approach to the topping:
> <http://www.grainfields.com/RecipeDatabase/PastryRecipes/Streusel_HoneyTop.htm>
>
> For the tarte Tatin, I would cook the apples on the stove in the skillet,
> as the recipe demands, then I would sprinkle this topping on the apples
> and bake in the oven. I would probably make double the amount of topping
> in this recipe to put on the tarte.
>
> Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
[CUT]

excuse me I haven't finished to answer you. The post went away
I wanted to say that the chef there was in Tv yesterday recommended to use
an alluminium baking pan. I don't know why, but they said so!?!

> Another approach to the topping:
> <http://www.grainfields.com/RecipeDatabase/PastryRecipes/Streusel_HoneyTop.htm>

This one is with honey.
>
> For the tarte Tatin, I would cook the apples on the stove in the skillet,
> as the recipe demands, then I would sprinkle this topping on the apples
> and bake in the oven. I would probably make double the amount of topping
> in this recipe to put on the tarte.

I don't understand: you say that you put topping over apples.
Then, do you put also bread, before putting the cake in the oven?
or the cake you want to do is only "Apples and topping"?
Cheers
Pandora
>
> Pastorio

On Thu, 06 Oct 2005 01:03:24 -0400, "Bob (this one)" >
wrote:

>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).

Ah, but for real tarte tatin you cut the apple in fourths, and I
assure you they don't need to be cut smaller.
Other than that, yum!

Nathalie in Switzerland

Nathalie Chiva wrote:
> "Bob (this one)" > wrote:
>
>>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).
>
> Ah, but for real tarte tatin you cut the apple in fourths, and I
> assure you they don't need to be cut smaller.

I like how they look and how they fit into a pattern when cut this way.

> Other than that, yum!

Chacun a son gout... et, oui, yum...

Pastorio

Pandora wrote:
> "Bob (this one)" > ha scritto nel messaggio
> ...
>
>>Pandora wrote:

>>>>>And what kind of bread have you used?
>>>>
>>>>A white whole wheat bread.
>>>
>>>Unleavened or new?
>>
>>American-style white whole wheat bread. Soft bread. I trimmed off the
>>crusts.
>
> Have you got a photo of this bread, please? I hope it isn't so soft like
> sandwich bread!

I don't have a photo and the loaf is finished. It is a slightly firm
sandwich bread.

Pastorio

Pandora wrote:
> "Bob (this one)" > ha scritto
>
> I wanted to say that the chef there was in Tv yesterday recommended to use
> an alluminium baking pan. I don't know why, but they said so!?!

I like the skillet and will continue to use it. I don't like the idea of
using an aluminum baking pan to cook on top of the stove.

>>Another approach to the topping:
>><http://www.grainfields.com/RecipeDatabase/PastryRecipes/Streusel_HoneyTop.htm>
>
> This one is with honey.
>
>>For the tarte Tatin, I would cook the apples on the stove in the skillet,
>>as the recipe demands, then I would sprinkle this topping on the apples
>>and bake in the oven. I would probably make double the amount of topping
>>in this recipe to put on the tarte.
>
> I don't understand: you say that you put topping over apples.
> Then, do you put also bread, before putting the cake in the oven?

No. Just the topping. But it isn't like a cake. It's close to an apple
pie or tart.

> or the cake you want to do is only "Apples and topping"?

Yes. A thick layer of topping.

Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Bob (this one)" > ha scritto nel messaggio
>> ...
>>
>>>Pandora wrote:
>
>>>>>>And what kind of bread have you used?
>>>>>
>>>>>A white whole wheat bread.
>>>>
>>>>Unleavened or new?
>>>
>>>American-style white whole wheat bread. Soft bread. I trimmed off the
>>>crusts.
>>
>> Have you got a photo of this bread, please? I hope it isn't so soft like
>> sandwich bread!
>
> I don't have a photo and the loaf is finished. It is a slightly firm
> sandwich bread.
>
> Pastorio

Ah! Ok! I've a sandwich bread. I will try also in this way.
Thank you very much for the answer
Pandora

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Bob (this one)" > ha scritto I wanted to say that the
>> chef there was in Tv yesterday recommended to use an alluminium baking
>> pan. I don't know why, but they said so!?!
>
> I like the skillet and will continue to use it. I don't like the idea of
> using an aluminum baking pan to cook on top of the stove.

Is the same thing for me. I hate alluminium to cook on the stove.
>
>>>Another approach to the topping:
>>><http://www.grainfields.com/RecipeDatabase/PastryRecipes/Streusel_HoneyTop.htm>
>>
>> This one is with honey.
>>
>>>For the tarte Tatin, I would cook the apples on the stove in the skillet,
>>>as the recipe demands, then I would sprinkle this topping on the apples
>>>and bake in the oven. I would probably make double the amount of topping
>>>in this recipe to put on the tarte.
>>
>> I don't understand: you say that you put topping over apples.
>> Then, do you put also bread, before putting the cake in the oven?
>
> No. Just the topping. But it isn't like a cake. It's close to an apple pie
> or tart.

Ahhhh! Now I understand!

>> or the cake you want to do is only "Apples and topping"?
>
> Yes. A thick layer of topping.

Isn't it a little soft? How can you eat it? Only with a spoon?
Cheers
Pandora
>
> Pastorio

Pandora wrote:
> "Bob (this one)" > ha scritto nel messaggio
> ...
>
>>Pandora wrote:
>>
>>>I don't understand: you say that you put topping over apples.
>>>Then, do you put also bread, before putting the cake in the oven?
>>
>>No. Just the topping. But it isn't like a cake. It's close to an apple pie
>>or tart.
>
> Ahhhh! Now I understand!
>
>>>or the cake you want to do is only "Apples and topping"?
>>
>>Yes. A thick layer of topping.
>
> Isn't it a little soft? How can you eat it? Only with a spoon?

It's as soft as a normal apple pie. The caramel holds it together.

Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Bob (this one)" > ha scritto nel messaggio
>> ...
>>
>>>Pandora wrote:
>>>
>>>>I don't understand: you say that you put topping over apples.
>>>>Then, do you put also bread, before putting the cake in the oven?
>>>
>>>No. Just the topping. But it isn't like a cake. It's close to an apple
>>>pie or tart.
>>
>> Ahhhh! Now I understand!
>>
>>>>or the cake you want to do is only "Apples and topping"?
>>>
>>>Yes. A thick layer of topping.
>>
>> Isn't it a little soft? How can you eat it? Only with a spoon?
>
> It's as soft as a normal apple pie. The caramel holds it together.
>
> Pastorio

Gnam Gnam! I will try also in this way.

Bob (this one) wrote:
> 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. . .


Would a little cinnamon be out of place in this? Or what about using
brown sugar to make the caramel? I've never had the classic tarte
tatin, so I don't know what to expect. Thanks.

There's apples all over the kitchen (dogs knocked over and ripped a
half-bushel bag of apples) and I'm looking for interesting ways to cook
some of 'em (the apples, not the dogs)

Best regards,
Bob

emailed and posted:

zxcvbob wrote:
> Bob (this one) wrote:
>
>> 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. . .
>
>
>
> Would a little cinnamon be out of place in this? Or what about using
> brown sugar to make the caramel? I've never had the classic tarte
> tatin, so I don't know what to expect. Thanks.
>
> There's apples all over the kitchen (dogs knocked over and ripped a
> half-bushel bag of apples) and I'm looking for interesting ways to cook
> some of 'em (the apples, not the dogs)
>
> Best regards,
> Bob


I tried making this tonight, and I think there's something wrong with
the recipe. I even used real butter. I melted the butter and added the
sugar and cooked it over medium low heat until the sugar melted. I
stirred with a wooden spatula and thought it was odd that the sugar
would not take up the melted butter. Shouldn't there be more liquid in
here -- perhaps 1/4 cup of cream? This is never going to bubble! But I
turned the heat down a little and kept cooking and finally it did start
absorbing the oil and even bubbled started bubbling, but not until the
butter was smoking hot. That would put the temperature well in excess
of 400 degrees. The caramel was medium-dark brown, and I removed it
from the heat while I quickly quartered and cored the apples and then
cut the quarters into 2 or 3 slices. Meanwhile the caramel continued to
darken and bubble a little even though it was on a cold burner. Maybe
the sugar breaking down was being catalyzed by the iron? I don't know.
I added the apples to the caramel and stirred them in (I didn't do
that fan thing) and by now the caramel was full-dark, about the color of
weak coffee. I put it on low heat and basted the apples with the
caramel, and after the apple juice had thinned and cooled it a bit, I
tasted it. It was slightly sweet and quite bitter -- but not a good
kind of bitter. It vaguely reminded me of some orange-colored
penicillin syrup I had to take once as a kid.

Needless to say, I'm not going to put a topping on it and bake it, I'm
going to throw it out. On the bright side, it did use up some of those
apples.

Maybe I screwed something up, but I don't see how; and chemically the
recipe doesn't make sense. Is there supposed to be some kind of liquid
added at the beginning? The moisture in the butter is not enough to
dissolve the sugar, even at high temperatures. The only way it can
eventually bubble is for water to be driven out of the sugar molecules.
Or do you cut up the apples before starting the caramel, and add them
as soon as the sugar is melted instead of waiting for it to bubble?

Best regards,
Bob

zxcvbob wrote:

> emailed and posted:
>
> zxcvbob wrote:
>
>> Bob (this one) wrote:
>>
>>> 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. . .
>>
>>
>> Would a little cinnamon be out of place in this? Or what about
>> using
brown sugar to make the caramel? I've never had the classic tarte
tatin, so I don't know what to expect. Thanks.
>>
>> There's apples all over the kitchen (dogs knocked over and ripped a
>>
>>
>>
>>
>>
half-bushel bag of apples) and I'm looking for interesting ways to cook
some of 'em (the apples, not the dogs)
>>
>> Best regards, Bob
>
>
>
>
> I tried making this tonight, and I think there's something wrong with
>
>
>
>
>
the recipe. I even used real butter. I melted the butter and added the
sugar and cooked it over medium low heat until the sugar melted. I
stirred with a wooden spatula and thought it was odd that the sugar
would not take up the melted butter.


Bob:

It doesn't make a solution; it can't. The butter melts and gets up to
275° or 300° and the sugar browns. It's a caramel and butterfat
combination, but they don't form a solution. They remain separate. You
tried for a result that isn't what happens. And, I suspect, you had the
temperature set too high.

> Shouldn't there be more liquid in here -- perhaps 1/4 cup of cream?


No.

> This is never going to bubble! But I turned the heat down a little
and kept cooking and finally it did start absorbing the oil and even
bubbled started bubbling, but not until the butter was smoking hot.


Way too hot. Lower temperature, stir a lot...

> That would put the temperature well in excess of 400 degrees. The
caramel was medium-dark brown, and I removed it from the heat while I
quickly quartered and cored the apples and then cut the quarters into 2
or 3 slices.


Quarters or eights are the usual.

> Meanwhile the caramel continued to darken and bubble a little even
though it was on a cold burner. Maybe the sugar breaking down was being
catalyzed by the iron?


No. It was doing what sugar and butter so handled will do irrespective
of pot. The caramel should be stirred so it doesn't burn and taste bitter.

> I don't know. I added the apples to the caramel and stirred them in
> (I didn't do that fan thing)

You want to do that fan thing - lay the apples in on top of the caramel
- because it maintains a layer of caramel between the apples and the
pan. Stirring lifts the caramel and lets the apples stick to the bared
metal.

> and by now the caramel was full-dark, about the color of weak coffee.
> I put it on low heat and basted the apples with the caramel, and
> after the apple juice had thinned and cooled it a bit, I tasted it.
> It was slightly sweet and quite bitter -- but not a good kind of
> bitter. It vaguely reminded me of some orange-colored penicillin
> syrup I had to take once as a kid.

Scorched sugar.

> Needless to say, I'm not going to put a topping on it and bake it,
> I'm going to throw it out. On the bright side, it did use up some of
> those apples. Maybe I screwed something up, but I don't see how; and
> chemically the recipe doesn't make sense. Is there supposed to be
> some kind of liquid added at the beginning? The moisture in the
> butter is not enough to dissolve the sugar, even at high
> temperatures.

You're not trying to dissolve the sugar, you're just cooking it in a fat
matrix with which it will never combine. You're making caramel, not a
syrup. It will become a caramel syrup when the apples surrender their
juices and thin it.

> The only way it can eventually bubble is for water to be driven out
> of the sugar molecules.

Actually, no. Sugar, even in the presence of the small amount of water
in the butter, will boil. And sugar alone will boil when melted in a hot
pan once it reaches a caramelization point. Water dissociates from the
sugar molecules at that point. It should be cooked on medium heat with
almost constant stirring. The sugar will caramelize and darken. The
butter is merely a medium to cook the sugar and remains separate. The
butter will end up throughout the tarte and do what butter in any apple
pie does.

> Or do you cut up the apples before starting the caramel, and add them
> as soon as the sugar is melted instead of waiting for it to bubble?

No. The caramel should bubble and darken before adding the apples. It
sounds like you were looking for results not intended by the recipe.

You should have the apples done in advance, just as a matter of a full
mise en place. That way, the caramel and apples don't have to wait for you.

My suggestion is to do the recipe as written one time. Then do whatever
variations you want once you know how it should be. Maybe google a bit
to see how others do it.

Sorry for what looks like unclear recipe writing on my part.

Pastorio