After that, you execute, and every time it is different. But no matter the method, there is always the moment of truth when you must turn the tart upside down over a plate and hope that it slides, perfectly intact, onto the plate with no sticky bits left in the pan. I panic about this less than I used to because I have a lot of experience repairing the ones that did not come away perfectly.
That brings me to today and the choices I made.
- Winesap apples, which are ugly but pretty tart and usually (but not today) rock hard; only available at farmers' markets
- Small cast iron pan
- Dufour frozen puff pastry
- Recipe from the legendary Jamin restaurant in Paris (via Patricia Wells' The Paris Cookbook), which uses halved apples and cooks them atop the sugar and butter for an hour before going to the oven
But it turned out I nailed it! Beautiful color, apples totally intact, no sticking.
|Tarte tatin based on recipe by Benoît Guichard, Meilleur Ouvrier de France, from Jamin|