I experimented with macerating the fruit to pre-soften it and reduce cooking times (more mush), using different varieties of apples (lots became mush!), and changing the stovetop cooking times and the oven temperature (so mushy so often!). Some turned out beautifully, while others became applesauce in the pan. I made many, many tarte Tatins while developing this recipe (so many, in fact, that I eventually sent an email to all the residents in my building offering to hand them off, which led to a days-long barrage of door knocks as eager neighbors dropped by unexpectedly in hopes I might have another). Understanding Pectin: The Key to Apples That Don't Fall Apart It became a routine: On my days off, I often found myself sitting at their bar with a book, a cup of coffee, and a slice of tarte Tatin. Each slice arrived at the table draped in a cloak of crème fraiche, with tender, caramelized apples glistening atop crisp pastry. The food was good, if a little overpriced, but the one thing that kept me going back was their tarte Tatin. When I first moved to New York, I, like many newcomers and tourists, flocked to Buvette, a trendy little French spot in the West Village serving tiny portions of croque monsieurs and coq au vin. Garnishing the dessert with flaky salt at the end-as opposed to seasoning the apples while cooking-helps the apples maintain their structure. Salt can weaken pectin and soften cell walls. ![]() Pouring hot water on the apples and allowing them to stand for 10 minutes stabilizes the pectin so that the apples soften slightly, but still retain their form while cooking.Using apple cider vinegar and a tart variety of apples lowers the pH of the filling and prevents apples from blowing out during the cooking process.
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