Thursday, September 22, 2011
Tarte Tatin with Creme Fraiche Ice Cream
I wanted to make something using my dad's current crop of extra tart apples, and as it happens, apple pie is a favorite of the dinner guest I was having over this week. Instead of an American apple pie, I decided to try my hand at the classic French version- tarte tatin. I've made banana tarte tatin, and tomato tarte tatin, but never the traditional apple. I followed Jamie Oliver's recipe, which was very simple, but I got impatient waiting for the liquid from the apples to reduce before adding the puff pastry, and it got a little soggy. When I reheated the tarte for this photo, it got a little close to the broiler, so my apologies for the unsightly burnt edge. Either way (soggy or burnt) it still tasted great, and the ice cream (for which I used David Lebovitz's recipe) was fabulous and the perfect tangy accompaniment to this sweet dessert.