While chatting with my co-worker, Brooke one afternoon, she brought up her husband, Ian, who is a chef. I got so excited about this, because not only does Ian automatically sound awesome– he has a massive cookbook collection. Brooke and Ian were kind enough to let me borrow both volumes of Julia Child’s (also Simone Beck) The Art of French Cooking for a little while. Like Ian, I am the type of person that will read cookbooks in bed as I would novels.
Then, I asked if they would be interested in having me recreate any recipe they’d like for me to try on this blog. Brooke and Ian kindly obliged.
I do feel guilty for not saving them a slice or two for Brooke and Ian to try. Hehe, oops. I plan to make it again, and I will remember to bring it to you both.
The recipe I followed was one published by Food 52 Magazine. Here are some things I’d like to say about it:
-The tarte tatin was incredibly delicious. It had a perfect balance of sweet and savory flavors. I am still dreaming about it. It is also one of the prettiest dishes that I’ve ever made.
-This is a dish that is easy to put together, but time-consuming. It took me about 3 to 3 1/2 hours to make, Y’all.
-The ingredients are easy to acquire and the instructions were easy to follow. I felt that this dish was perfect to make towards the end of summer.
-The tomatoes were slowly baked in a sauce made of caramelized sugar, thyme, garlic and red wine vinegar. The instructions recommended using a cast iron skillet when baking the tomatoes in the oven. I do not have one of those, so I settled for my stainless steel saucepan. It worked just fine.
-To make the caramelized sugar, I used brown sugar because as I did not have any white sugar around. I enjoyed the flavor of the brown sugar in this tarte tatin. However, I got a little scared of burning the caramel so I don’t think I caramelized the sugar enough. Nonetheless, It still turned out great.
-I used 2 tablespoons more vinegar than what was stated in the recipe because I felt there wasn’t enough vinegar. I had to take into consideration the large size of my pan. I was worried that the sauce would completely evaporate while it baked the tomatoes.
-The tomatoes came out to an almost candy-like texture, where the sauce made its flesh juicy and tender.
-It was then covered with a layer of caramelized red onions. Then, the caramelized onions were topped with store-bought puff pastry dough. YES.
-For insurance, I pricked the puff-pastry dough with a fork in addition to adding the slits as instructed in the menu. This worked out well since it prevented the pastry from rising too much.
-I’d recommend making this during a lazy weekend with chilled white wine in tow. It went really well with Chardonnay. Not that I am a wine expert, but I’d imagine this would be great with a glass of Sauvignon Blanc as well.
Just very quickly—My original Instagram shot of the tarte tatin, in my opinion, was way over processed.
I brightened it too much and it became far too red. Admittedly, this may have also been the Cranberry Kentucky Mule (um, one, or two..or…) talking at the time I was editing the first few photos for Instagram. In reality, the tomatoes became a deep rusty red, which I came to appreciate while editing photos for this post. So with that said, on Instagram, I’m having a do-over.
Many thanks to Brooke and Ian for supporting my little blog venture! If there is a recipe you’d like for me to try before you do, please send me a request here.
Lots and lots and lots of love,