Fun story and Jake must be very sought after since he comes to your house and cooks! The apple recipe looks delish, but too much for me. I'll stick to some simpler concoctions like apple pie or rustic tart. Fun to read anyway.
And another apple recipe, hurray! Since we're breaking all the French laws using cinnamon, I am adding just a BIT of fresh grated ginger to mine too. See you at the Bastille.
The tart looks great, and his book sounds intriguing. I own his “JEW-ISH book which is terrific. You’re right: he’s a very good recipe writer! Glad Romain enjoyed the cinnamon! Happy autumn! 🍁🍂🍎
I prefer the original recipe by The Tatin Sisters. No need to caramelize your way as the apples cooked with butter and sugar come together beautifully. Then once baked the result is a perfect tarte tatin.
This sounds delicious, but where we live in Portugal our crispiest apples are Granny Smith and Fuji. Would Granny Smiths be too tart, and if so, can that be balanced with a bit of lemon and a bit more sugar, in addition to the cinnamon? I’m thinking of a classic apple pie filling, tweaked for the tarte tatin. Or would it be okay to substitute the Fujis and work the recipe as written 👍🙏
What I do in France is find an apple vendor at the market and ask them which of their varieties work best for baking and holding their shape. Hopefully they have markets/apple vendors in Portugal - they usually know their apples!
For every celiac who loves caramelized apples and puff pastry and wishes they could eat this Tarte Tatin ( like me) may I suggest caramelizing several kinds of apples sliced with or without skins in an 11 inch cast iron pan. Then pour a 3 egg gf Dutch Baby recipe on top . Put this in very hot preheated oven until it puffs and gets slightly charred around edges. Dust with powdered sugar and squeeze a bit of lemon. Not a Tarte Tatin but delicious and lovely to look at in its own humble way.
Here, when people make apple cakes they use a mix of apples. Gluten-free puff pastry isn't easy to find, or make, but my friend Aran Goyoaga (a pastry chef originally from the Basque region in France, who now lives in Seattle) is a gluten-free baker and I think (?) has a gf puff pastry recipe in her new book, The Art of Gluten Free Bread. I don't have a copy yet as it just came out but that be a fun project and great with tarte Tatin : )
Hi David: There is a small restaurant in Paris called Au Petit Fer a Cheval, 30 Rue Vieille-du-Temple, 75004. They have the most delicious Tarte Tatin. My husband and I go to Paris every other year and stay for 2 months. We always go to this restaurant. It is small, simple, nothing fancy but the food is delicious. Stop sometime for a slice of the Tarte Tatin.
OK, but the shape of those apples...hmm..I have never seen cut apples look like that. Does he shape them somehow? They look like the sides are carved a bit to round off the edges. Am I seeing something that is not there? But in any case YUMM-MAY! Can't wait to try it.
Two things I love about this article. First of all the pix of the two pans and the stories and cost behind them. Kudos for the scores! and I may be forced to make this Tarte Tatin. I love this dessert, but am always terrified to make it. I took a French Bistro course at La Varenne many years ago (at the Willan manse in Burgundy, was a wonderful weeklong class) and the making of Tarte Tatin was one of the lessons. I excelled at rolling out the puff pastry, the rest, not so much. Maybe it is time for me to face my fears. Especially with Thanksgiving rolling in. Thanks so much for the post.
Fun story and Jake must be very sought after since he comes to your house and cooks! The apple recipe looks delish, but too much for me. I'll stick to some simpler concoctions like apple pie or rustic tart. Fun to read anyway.
And another apple recipe, hurray! Since we're breaking all the French laws using cinnamon, I am adding just a BIT of fresh grated ginger to mine too. See you at the Bastille.
Looks delicious. And it looks like I will be buying another cookbook too, in addition to yours!
The tart looks great, and his book sounds intriguing. I own his “JEW-ISH book which is terrific. You’re right: he’s a very good recipe writer! Glad Romain enjoyed the cinnamon! Happy autumn! 🍁🍂🍎
Just saw you're featured in the NYT Wirecutter today, congrats and also some good publicity for the new book (which I pre-ordered).
Glad you liked the article in Wirecutter! I asked them for a gift link to share with newsletter readers who aren't NYT subscribers, so hope they send one: https://www.nytimes.com/wirecutter/reviews/david-lebovitz-cooking-essentials/
Thanks for ordering the book and hope you enjoy it : )
I'm not a NYT subscriber and I get their daily emails which I can read! And I could open the link you gave above as well.
I prefer the original recipe by The Tatin Sisters. No need to caramelize your way as the apples cooked with butter and sugar come together beautifully. Then once baked the result is a perfect tarte tatin.
This sounds delicious, but where we live in Portugal our crispiest apples are Granny Smith and Fuji. Would Granny Smiths be too tart, and if so, can that be balanced with a bit of lemon and a bit more sugar, in addition to the cinnamon? I’m thinking of a classic apple pie filling, tweaked for the tarte tatin. Or would it be okay to substitute the Fujis and work the recipe as written 👍🙏
What I do in France is find an apple vendor at the market and ask them which of their varieties work best for baking and holding their shape. Hopefully they have markets/apple vendors in Portugal - they usually know their apples!
For every celiac who loves caramelized apples and puff pastry and wishes they could eat this Tarte Tatin ( like me) may I suggest caramelizing several kinds of apples sliced with or without skins in an 11 inch cast iron pan. Then pour a 3 egg gf Dutch Baby recipe on top . Put this in very hot preheated oven until it puffs and gets slightly charred around edges. Dust with powdered sugar and squeeze a bit of lemon. Not a Tarte Tatin but delicious and lovely to look at in its own humble way.
That's very French ; )
Here, when people make apple cakes they use a mix of apples. Gluten-free puff pastry isn't easy to find, or make, but my friend Aran Goyoaga (a pastry chef originally from the Basque region in France, who now lives in Seattle) is a gluten-free baker and I think (?) has a gf puff pastry recipe in her new book, The Art of Gluten Free Bread. I don't have a copy yet as it just came out but that be a fun project and great with tarte Tatin : )
https://www.arangoyoaga.com/
Hi David: There is a small restaurant in Paris called Au Petit Fer a Cheval, 30 Rue Vieille-du-Temple, 75004. They have the most delicious Tarte Tatin. My husband and I go to Paris every other year and stay for 2 months. We always go to this restaurant. It is small, simple, nothing fancy but the food is delicious. Stop sometime for a slice of the Tarte Tatin.
I actually had lunch as their sister restaurant just last week!
OK, but the shape of those apples...hmm..I have never seen cut apples look like that. Does he shape them somehow? They look like the sides are carved a bit to round off the edges. Am I seeing something that is not there? But in any case YUMM-MAY! Can't wait to try it.
Lovely tarte! And can't wait to see the Turkey Day preps by this author. What a great idea.
I think I'll make this to celebrate a sweet new year!
I can tell this will be a favorite - thank you (and Jake!)
Two things I love about this article. First of all the pix of the two pans and the stories and cost behind them. Kudos for the scores! and I may be forced to make this Tarte Tatin. I love this dessert, but am always terrified to make it. I took a French Bistro course at La Varenne many years ago (at the Willan manse in Burgundy, was a wonderful weeklong class) and the making of Tarte Tatin was one of the lessons. I excelled at rolling out the puff pastry, the rest, not so much. Maybe it is time for me to face my fears. Especially with Thanksgiving rolling in. Thanks so much for the post.
I made Dorie’s apple cake yesterday. I noticed it didn’t have cinnamon, so I added some. They’re going to come for my French card now. 😂
I buy every cookbook you feature, including yours! It’s getting out of control, but it’s so much fun (and delicious).
Yeah...I'm getting this one for sure, Susan.