Such a thought-full post, François! I am reminded of a tomato tarte renversée that i had somewhere in a country town near Lyons. Must look it up and add to this repertoire. Of course a tarte Tatin benefits from the divine (no other adjective will do) combination of apples, good butter and sugar. A real estate agent told me it’s the fastest way to sell a house—pull a tarte Tatin from the oven when a prospective buyer arrives to have a look.
I love that - the real estate selling tip. We have two apples trees in the front yard. One grows apples (not sure of the variety as our house sits on an old farm) perfect for tarte tatin. One day when we sell the house and move to France I will bake one before every showng.
Hello Elizabeth! happy to help though this is the full recipe. I make mine in my food processor because it literally takes 5 minutes or less to make. So either in a food processor or a big metal bowl, put the flour, baking powder and salt. Mix them up. Dice the unsalted butter then add to the flour. Break up with your fingers or by pulsing your processor until it resembles coarse cornmeal. Add just enough cold water until it forms a ball. Usually about a 1/4 toa 1/2 cup. That's it. That's the whole dough recipe. Hope that helps.
Thanks for the history and wonderful recipies.
You are very welcome
Such a thought-full post, François! I am reminded of a tomato tarte renversée that i had somewhere in a country town near Lyons. Must look it up and add to this repertoire. Of course a tarte Tatin benefits from the divine (no other adjective will do) combination of apples, good butter and sugar. A real estate agent told me it’s the fastest way to sell a house—pull a tarte Tatin from the oven when a prospective buyer arrives to have a look.
I love that - the real estate selling tip. We have two apples trees in the front yard. One grows apples (not sure of the variety as our house sits on an old farm) perfect for tarte tatin. One day when we sell the house and move to France I will bake one before every showng.
These all sound so delicious… definitely on my “to do” list!
Take a picture and share it with me when you do!
All three versions look delicious, but I have tried your artichoke version and it is a showstopper.
That was fun - too bad you won't be in Provence when we are... would love to shared a meal with you.
Hello Elizabeth! happy to help though this is the full recipe. I make mine in my food processor because it literally takes 5 minutes or less to make. So either in a food processor or a big metal bowl, put the flour, baking powder and salt. Mix them up. Dice the unsalted butter then add to the flour. Break up with your fingers or by pulsing your processor until it resembles coarse cornmeal. Add just enough cold water until it forms a ball. Usually about a 1/4 toa 1/2 cup. That's it. That's the whole dough recipe. Hope that helps.