Tarte Tatin

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Preparation info

  • Makes One 12 Inch Tart; Serves

    10

    • Difficulty

      Medium

Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

The first time I tried a traditional tarte Tatin, it wasn’t beneath a Parisian canopy on a beautifully named street in the City of Light. It was smack dab in the middle of downtown Austin, Texas, in the early fall of 2001, before my diagnosis and before I was married. But the man who presented this bit of culinary genius to me was none other than Tim Morgan, the man I would eventually marry, and as he unveiled the tart, he quietly said, “I’m not much of a baker, but this is my favorite.”

It was the most incredible tart I had ever placed in my mouth. The succulently tender caramelized apples nestled in the ever so slightly sweet dough, and topped with a dollop of crème fraîche, were a revelation.

Ingredients

    Method