I made Tarte Tatin for guests the other day, and it was probably my most successful effort to date. I used the official version from the Confrerie des Lichonneux de Tarte Tatin for a classic beginning (see my post of January 16, 2016 for the recipe and illustrations). Just before covering with the puff pastry crust, I added raisins soaked in orange flower water, an idea found in Paula Wolfert's excellent The Food of Morocco. Ms Wolfert states that she tried in the book to avoid "nouvelle cuisine Morocaine" but could not resist the combination of Moroccan tastes with a French classic. And it worked! The orange flower water, raisins and buttery caramelized apples were a perfect combination.
TarteTatin with orange flower soaked raisins
And here's a close-up that I shot with my new macro lens (which I am enjoying using):
TarteTatin with orange flower soaked raisins - close-up
Not easy, but then not impossible either, as you can see from the recipe, and a stunner every time.
This blog records my thoughts and experiences relating to cooking, eating, restaurants, food products and ingredients, kitchen equipment and other matters relating to cuisine.
I do not offer reviews of New York restaurants; there are already enough reviewers and points of view. I will, however, discuss things that I discover at restaurants that may be of interest to others. I will offer brief reviews of selected Paris restaurants, as I am often asked for suggestions by people planning trips to that marvelous and beautiful city. In particular, I report from time to time on my ongoing quest for excellent, reasonably-priced restaurants in Paris; fortunately, there are many.