This is Tarte Tatin ...

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This is Tarte Tatin ...

tarte tatin

... five minutes before I burned it to a black crisp.

I followed the directions to caramelize the apples on "the highest heat" despite reservations, and the beautiful, buttery brown caramel went from looking good to road tar in less than 10 seconds. I don't know what happened in those ten seconds, but that is some pretty unforgiving chemistry.

My first official tarte fail.

31 comments

Jul 19, 2014 • Posted by Erika Lee Sears

It looked so good! Doesn't some stuff continue baking/cooking once it's removed from the heat?

I can't bake/cook very well, but I do make a mean grilled cheese. :)

Jul 19, 2014 • Posted by DolceDreams

Ohhhh! It looks so divine here…the simplest things are always the hardest to master. Don't give up!
Nathalie

Jul 19, 2014 • Posted by adele {modernemotive}

I've had the same thing happen to me when making caramel sauce. Or trying rather. I blame the candy thermometer, not myself of course. ;)

Jul 19, 2014 • Posted by Wende

Oh, and it looked so promising!

Jul 19, 2014 • Posted by Vanessa

Oh, no! Those recipe instructions don't sound right to me… but I've never made a tarte tatin, before. You'll get it next time!

Jul 19, 2014 • Posted by la franglaise

Making a tarte aux pommes is as far as I go so bravo for even trying to do a homemade tarte tatin! At least you got a great photo out of it :)

Jul 19, 2014 • Posted by A Plum By Any Other Name

Ha, I appreciate your honesty. I am right there with ya. Desserts and I don't always mesh well. ;)

On another note, I am planning a trip to Paris in October and was wondering if you (or any of your readers) had recommendations on places in Montmartre to stay?

Jul 19, 2014 • Posted by Anna Walker

oh wow and it looked so good there! well 1. Practice makes perfect and 2. Try try again! :)

http://annawalker1992.blogspot.com/

Jul 19, 2014 • Posted by StephDrake

p.s. Can pass on the recepie I use if this helps :)

Jul 19, 2014 • Posted by StephDrake

Hello, I am currently working in a Chalet in the french alps and am official dessert chef. Tart Tatin is a speciality round here and I have found that if you actually UNDER cook the caramel and apples in the initial pan stage so they they look sort of honey brown, and then cook it as normal in the oven BUT for a few minutes extra it turns out perfect. Hope this helps :)

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