I had the apples, I had the time, goodness knows, waiting again for the cell folks to show, so I decided to bake a tarte tatin, which is an upside-down french type apple tart.
Now mostly when I do these, I marvel, I jump for joy and then I eat it, not having anybody to share it with.
This time, though - since it came out near perfect - I wanted to share it, so here it is
my Tarte Tatin
and it tastes as good as it looks.
1 comment:
looks wonderful!
remember the one I made there with the prickly-pear cactus instead of apples? ...
I make apple or pear ones here rather often, and they turn out perfect using the mexican piloncillo sugar I schlept back... (I find adding a good dash of dark rum whilst the apples are in the caramel adds a nice touch, as do pine nuts and a few currants)
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