Chef Tom and the Tatin Tartes

The tarte Tatin (tart ta-tan) was apparently named after the Tatin sisters who invented it by accident and served to their hotel guests anyway. It quickly became their signature dish. The technique is a puff pastry shell topped with fruit (usually apples) that have been caramelized in butter and sugar before the tart is baked. The tarte is then inverted onto a plate, with the pastry on the bottom.

Traditional Tarte Tatin

Below are four versions, including apple, as well as three savory versions that would work well as either a side dish, or a main course when served with a crisp Fall salad and some artisan bread.

The traditional version made with apples will be on our Thanksgiving table this year. We decided to go French this time, so the main course will be a four-day Cassoulet (I am so over turkey).

Traditional Tarte Tatin

Same principle, but some yummy savory alternatives.

French Onion Soup Tarte Tatin

French Onion Soup Tarte Tatin

Tomato Tarte Tatin

Caramelized Tomato Tarte Tatin

Root Vegetable Tarte Tatin

Root Vegetable Tarte Tatin

On That Note

I just discovered this amazing treasure trove of new music. Much of it acoustic, which I love. I imagine, to the readers of DBAWIS this is old news, but what the hey. This is a particularly delicious compilation, with a Fall theme….warm colors, cool breezes, melancholy dreams.

It’s a long one, so play it while you’re making bread, or warming up a couple of hot toddies (which may or may not be a euphemism), or planning your Thanksgiving menu.

Mahogany Sessions

Acoustic Autumn 🍁 Folk Compilation | Mahogany Sessions Playlist

BONUS TRACK

This one goes out to the little boy pouting in his room.

Poor Little Guy

=CTH=

Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at www.hippkitchen.com

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