How to Make Tarte Tatin

France Dessert : How To Make Tarte Tatin

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France is famous for its delectable foods, along with dessert is different. Comes towards the end of a meal consisting of sweet food, but sometimes of a strongly flavored one. Which range to confections that are complicated desserts is something? The dessert that is typical is the simplest: a choice of cheeses that are delicious fruits and a cup of coffee. Semi-soft cheeses such as chevre Muenster and Baby be are popular coupled with bread, crackers, and chocolate. Fruits might include garden strawberry, apples or another modern fare. This upside down apple tart is sticky flaky, sweet and delicate. In this recipe, the apples are caramelization with butter and sugar then baked.


The marvels of Tarte Tatin, from The New York Times article. The thing about Tatin is how there are a caramelization apples transformed into something new, but at the same time remain. It’s also one of the simplest to make. And one of the hardest. For home cooks, Schneider urges lots of practices to get the hang of cooking off the apples to stop from cooking or burning the sugar\/butter mixture. The recipe comes out pleasing with a crust, once that’s done. These thin pancakes stuffed with a chocolate hazelnut spread, or are filled with fruits, topped with powdered sugar or whipped cream and folded over.


In the U.S., crepes have been a specialty item, in France, they are sold as street food. Home cooks could make pancakes with flour, sugar, eggs along with a bit of vanilla aroma for sweet recipes or spices for a more savory version. For optimum results, use a stewed pan with a substantial background and lots of butter. A mousse is a light, whipped, chilled creamy dessert which comes in a wide range of flavors. The most famous is chocolate, which appears in cakes along with pies the world over. Mousse can be temperamental, requiring careful monitoring of temperature and lots of beats to come to the right consistency. Egg whites provide the mousse its fluffy, meringue such as texture, while milk or cream lend creaminess.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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