Hi David, loved Flo as well and such a wonderful source for all things pastry. Question - have you researched or written about the history of the Tarte Tatin? Is the sisters story true?
Hi David, I so enjoyed your comments about Flo Braken. I've been making her Devil's Food Cake from the Simple Art of Perfect Baking for well over 40 years now I think. It's the best chocolate cake I've ever baked. Every time I make one, especially for birthdays, I'm always "disappointed" that there are never any leftovers. It's been made over the span of 35 or so years into the like of CareBears, Ninjas, clowns, dinosaurs, pirates and this year a car, a soccer ball and tennis balls. Probably around 25 years ago I found her email address somehow and sent her a question. She was so lovely and answered straight away. We actually kept up an email correspondence for a bit. So sad that she's no longer with us. Also your raspberry story made me laugh. Years ago my neighbor here in Veyrier (Geneva) who was also an American - Caterpiller - was distraught because she couldn't find Ore-Ida potatoes. I explained to her that the Swiss also had potatoes that were just fine for baking. Not sure that I changed her mind though. And I'll never forget seeing her unpack a carton sent back here after home leave with three Costco size slabs of Velveeta. As far as I know, Switzerland has great cheese as do the countries that surround us! Thanks for always interesting articles and delicious recipes. Can't wait to try the Tarte Tatin. Speaking of delicious, have you seen Délicieux? I went to see it because my son-in-law's uncle Gilles Privat had a small part in it. For anyone who likes to cook, it is really a délice! Stay healthy and keep us continually entertained with your newsletters please.
Hi David - I made this over the weekend and it was the perfect antidote to my recent self-imposed reduction in desserts. I had Gravenstein apples I got from a farm in Sebastopol and used my Mauviel Tarte Tatin pan for the 1st time since I got it over 10 years ago. It was in a cabinet ;-) Everything turned out great but I think because I was cooking the apples in copper it got much hotter and so they didn't hold their shape quite as well. It seemed like your pan was non-stick? Also to avoid leaks I put the pan on a baking sheet in the oven and found my crust was perfectly cooked but not golden. Is it because the baking sheet created a heat barrier? Any thoughts appreciated as I will be making it again soon working through 30lbs of Gravs!
It's nice to see slightly reduced sugar recipes by someone who knows what they're doing! Sometimes recipes online are...not good. I've been told to reduce my sugar and it's a struggle! I live within steps of an excellent bakery, and rather than become that person with a bunch of special requests, I indulge very occasionally in one of their beautiful treats and don't eat too much. It's infinitely more satisfying than eating something blah and wondering why I bothered.
This sounds great. I’ve made your maple walnut pear cake a few times. Wondering where and why people started baking upside down? Starting the Tatin now.
Enjoyed your newsletter, understand and agree with your sentiments. I loved the answer you gave to that Q&A question noted here, when I saw it in your IG stories. Now you’re inspiring me to try my first Tarte Tatin!
I don’t cook at all. But I love to read your recipes and observations. So I finally got a paid subscription. And years ago I took your advice about a cooking class in Paris with La Cuisine. Brilliant! I didn’t care about the cooking, but the market trip and the eating at the end were wonderful.
I’m not trying to be difficult, David, but could you put a link so I could download the entire recipe in its entirety without having to take screenshots of each page? Thanks in advance. Michael
David, think how many people have fallen in love with food because of you. It's no wonder they think you're best friends and want to be with you. I know I do! But, I get it. I'm coming to Paris next June, alone. We don't have to have dinner, I won't ask for restaurant recommendations, but I will take you with me as I walk the streets (I never take the Metro, too confining), have lunch, buy bread, visit a market, and just breathe it all in. You are part of my Paris now, even though a phantom.
Good morning, David I’m looking forward to trying your Low-fat Apple tarte Tatin. I’ve wanted to tell you that a couple of weeks ago when my husband and I were in Bloomington, IN(home of Indiana University) that I discovered one of your books in a local bookstore! It made me smile. We were Blessed to be at the 77th DDay Anniversary Célébrations in early June thanks to French Visas made possible by our US Senator Todd Young-only US citizens in France!!! We’re returning in mid-October and can’t wait to try some of your favorite restaurants/bakeries/bars. Blessings on your day, Marianne
Hi David, just what I have been looking for a good recipe for making tarte tatin!
Hi David, loved Flo as well and such a wonderful source for all things pastry. Question - have you researched or written about the history of the Tarte Tatin? Is the sisters story true?
Hi David, I so enjoyed your comments about Flo Braken. I've been making her Devil's Food Cake from the Simple Art of Perfect Baking for well over 40 years now I think. It's the best chocolate cake I've ever baked. Every time I make one, especially for birthdays, I'm always "disappointed" that there are never any leftovers. It's been made over the span of 35 or so years into the like of CareBears, Ninjas, clowns, dinosaurs, pirates and this year a car, a soccer ball and tennis balls. Probably around 25 years ago I found her email address somehow and sent her a question. She was so lovely and answered straight away. We actually kept up an email correspondence for a bit. So sad that she's no longer with us. Also your raspberry story made me laugh. Years ago my neighbor here in Veyrier (Geneva) who was also an American - Caterpiller - was distraught because she couldn't find Ore-Ida potatoes. I explained to her that the Swiss also had potatoes that were just fine for baking. Not sure that I changed her mind though. And I'll never forget seeing her unpack a carton sent back here after home leave with three Costco size slabs of Velveeta. As far as I know, Switzerland has great cheese as do the countries that surround us! Thanks for always interesting articles and delicious recipes. Can't wait to try the Tarte Tatin. Speaking of delicious, have you seen Délicieux? I went to see it because my son-in-law's uncle Gilles Privat had a small part in it. For anyone who likes to cook, it is really a délice! Stay healthy and keep us continually entertained with your newsletters please.
Hi David - I made this over the weekend and it was the perfect antidote to my recent self-imposed reduction in desserts. I had Gravenstein apples I got from a farm in Sebastopol and used my Mauviel Tarte Tatin pan for the 1st time since I got it over 10 years ago. It was in a cabinet ;-) Everything turned out great but I think because I was cooking the apples in copper it got much hotter and so they didn't hold their shape quite as well. It seemed like your pan was non-stick? Also to avoid leaks I put the pan on a baking sheet in the oven and found my crust was perfectly cooked but not golden. Is it because the baking sheet created a heat barrier? Any thoughts appreciated as I will be making it again soon working through 30lbs of Gravs!
It's nice to see slightly reduced sugar recipes by someone who knows what they're doing! Sometimes recipes online are...not good. I've been told to reduce my sugar and it's a struggle! I live within steps of an excellent bakery, and rather than become that person with a bunch of special requests, I indulge very occasionally in one of their beautiful treats and don't eat too much. It's infinitely more satisfying than eating something blah and wondering why I bothered.
This sounds great. I’ve made your maple walnut pear cake a few times. Wondering where and why people started baking upside down? Starting the Tatin now.
Enjoyed your newsletter, understand and agree with your sentiments. I loved the answer you gave to that Q&A question noted here, when I saw it in your IG stories. Now you’re inspiring me to try my first Tarte Tatin!
I don’t cook at all. But I love to read your recipes and observations. So I finally got a paid subscription. And years ago I took your advice about a cooking class in Paris with La Cuisine. Brilliant! I didn’t care about the cooking, but the market trip and the eating at the end were wonderful.
Love this, love you. Ignore the recipe tweakers.
Loved Flo. She was helpful in my career… so many times, with kind words. It was lovely to read about her this morning.
I’m not trying to be difficult, David, but could you put a link so I could download the entire recipe in its entirety without having to take screenshots of each page? Thanks in advance. Michael
David, think how many people have fallen in love with food because of you. It's no wonder they think you're best friends and want to be with you. I know I do! But, I get it. I'm coming to Paris next June, alone. We don't have to have dinner, I won't ask for restaurant recommendations, but I will take you with me as I walk the streets (I never take the Metro, too confining), have lunch, buy bread, visit a market, and just breathe it all in. You are part of my Paris now, even though a phantom.
🗼🍷 🇫🇷
Lovely to remember Flo Braker, a wonderful wife, mother, friend and baker. Tarte Tatin signals fall at chez moi. Merci for the updated recipe.
Good morning, David I’m looking forward to trying your Low-fat Apple tarte Tatin. I’ve wanted to tell you that a couple of weeks ago when my husband and I were in Bloomington, IN(home of Indiana University) that I discovered one of your books in a local bookstore! It made me smile. We were Blessed to be at the 77th DDay Anniversary Célébrations in early June thanks to French Visas made possible by our US Senator Todd Young-only US citizens in France!!! We’re returning in mid-October and can’t wait to try some of your favorite restaurants/bakeries/bars. Blessings on your day, Marianne
Can we use fresh pears instead of apples to make this tarte?