The Heart is in this Tarte....

Ah Yes.



Here we are.


Smoke Show.


Its 1230 midnight and the kitchen is masked with smoke from the sugar that is caramelizing now at the bottom of the oven.. which should be caramelizing on my apples instead.....

Mumsie just came down stairs in her pjamaz in a frantic with all of this smoke all flustered like older women get...... annnnnnnd I am cracking up laughing with the fan going and every window open trying to air out this damm place before the old man gets up... lol oopsies...


I am making Tarte tatin- for the winerys New FRENCH cuisine menu this season. To go along side beef bourginion, coq a vin and fresh chewy crusty baquette for a whole hearted meal come this crisp season up in vineland....

Why did I say i would offer my expertise..? jesus i dont really know... cause the truth is- yes i may be a pastry chef-.. but i have never made this type damm tart, - tarte tatin in MY LIFE- nope not even in school- i dont think i have ever even seen one- wierd i suppose? ... SO anywho, shhh please button up this one too- and dont tell andre my old frenchie euro boss who thinks i actually know what i am doing for this ocassion.... you hear me? SHHHHH!!!!! i am very good at improvising dont ya know?

Anyways you know i guess if you want to read up about the traditional story of Tart tatin- this french caramelized apple dessert- well --- you know what? well after reading this-- i dont feel too bad about having the entire first floor of the house in hott thick smokes ... this dessert was actually an accident way back- ha what a pay back!!!! so read this---- THE fumes come along with it if you want it to turn out perfect!!! wink wink >>>>>

"Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. An alternative version of the tart's origin is offered on the Brotherhood of the Tarte Tatin website,[1] according to which Stéphanie baked a caramelised apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born!"
Cool... heres my recipe i used for Inspiration .. ok like I used WAY more butter- and a few scoops of brown sugar with my white-- - and a little dash of flour too on the apples- which i used granny smith apples- (tart and crisp for cooking).... and hey alright now--- A whole lotta love went into these girls.




frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored




Preheat oven to 400°F.

Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.

Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet or the 10 inch pan you are using.

Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
( my apple arrangement before the pastry goes on top)

Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.


( with the pastry on top starting to bulge)


Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.

Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples.




TA DAaaaaaaaah!



ok well off to bed.

The house actually smells pretty incredible.

It smells like rich and golden caramel apples.

Tomorrow i flip the tarts when they are cooled.....just you wait.


love and blessings,


Cydney.