I originally wanted to make Apple Tarte Tatin, but the baby seems to be going through a growth spurt right now so she isn't allowing me very much free time. I meant to make this yesterday but didn't get to it until this afternoon. So, instead of having to peel and slice a bunch of apples, I opted to use canned apricots instead. I also used frozen puff pastry instead of making my own pie or tart dough to save some time.
I burned my first batch of caramel, despite watching it religiously and being careful with the heat... it was getting pretty dark and I wasn't sure if it was burnt, so I scooped a small bit out with a knife, let it cool, and then tasted it - definitely bitter. So, I dumped it out and started over and heated the butter and sugar until it was just barely caramelized. I think I didn't cook my caramel mixture long enough, though, because when I flipped it out of the skillet, it was very soupy. Next time I make this, I will just heat the butter and sugar slowly over low heat instead of medium heat (I think I waited too long to turn down the heat the first time).
Well, despite the soupy mess, my tarte tatin was fantastic! The buttery, caramel-y taste combined with the fruit and puff pastry was divine. Thanks, Laurie, for picking this recipe. Moreover, thanks for all the hard work you do as the founder of TWD. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this wonderful French pastry.
* Recipes notes:
- Caramelize your sugar over low heat, not medium heat, to ensure it becomes a deep caramel color without burning.
- I baked my tarte tatin in a cast iron skillet for about 50-55 minutes, until my puff pastry was golden brown.
- For tips from other TWD bakers, click here.