Easy Tarte Tatin
Sounds like an oxymoron, right? Well, to me it does considering I've seen my share of tatins gone wrong. I was inspired by this video by David Lebovitz. In it, he goes to the Bastille Market (still one of my favorite places on earth), snaps up some ingredients, then brings them home and effortlessly whips up lunch. Oh, you make it look so easy, David. One of the things he makes a classic tarte tatin. The ease with which he tossed butter and sugar in the pan, arranged apples on top, cooked it, put the crust on, and baked it, inspired me to take another crack. This time instead of babying and pre-caramelizing the sugar, I did as David did in the video: Butter and sugar in a pan, stir a bit and arrange peeled apples on top, cook. As easy as he made it look in the video. I used David's dough recipe from here and it was the easiest dough I've ever worked with. No one tell my grandma. As you can see from the photo above, it's a bit shallow in the middle, so there's room for improvement. But the apples were perfectly caramelized, the crust was wonderful and there was no gnashing of teeth or hurling of spoons. It's a great feeling to know I can whip these up for weekend desserts. Well, unless this one was all luck.