Brooke & Ian’s Request: Caramelized Tomato Tarte Tatin



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.

Guess who that big slice was for? 

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.

Side-tomato shot.

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 sliced in  half, then seasoned with salt and pepper.

-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.

Lookin’ caramel-y.

-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.

Not bad, right? 

-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.

 I love caramelized onions. I used 4 red onions instead of 3.  Worth it.
I used a 9-inch springform pan because my saucepan was far too big.  It worked perfectly!
The caramelized onion layer. Drool.


-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.

After the final baking phase, prior to flipping it onto a cake pedestal.

-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.

Over processed photo.jpg
See what I mean? Blech!

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,



2 thoughts on “Brooke & Ian’s Request: Caramelized Tomato Tarte Tatin”

  1. Wow- this looks soooo delicious!! haha no problem about not saving a slice– this wouldn’t have lasted long in my house either! Please let us know if there are any other books you’d like to borrow 🙂


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