Upside-Down Apple Tart
Although I have always had a joy in cooking and baking, nothing measures up to digging into a good cook book. I can read an entire cook book or magazine front to back with as much excitement in the final recipe as I had reading the index. Now, this eventually becomes a problem. The number of recipes contained in our cook book shelf most definitely outnumbers the time I have to create each masterpiece.
After having a year of French class, my interest in French cooking and culture is even greater. Julia Child has always been an idol of mine, and I find her Mastering the Art of French Cooking to be more fascinating now than ever. I love flipping open to a page and reading the recipe titles in French, while trying to decipher what it actually entails. Every recipe I have made from Julia’s book has turned out extraordinary, yet I am still a novice.
I was feeling ambitious, so I decided to attempt a French dessert: La Tarte des Demoiselles Tatin. This apple tart has layers of buttery apples with sugar and a sprinkle of cinnamon. It is topped with a piece of sweet pastry, baked, and flipped out for a caramelized and golden finish. It is apple tart perfection. The pastry turns golden and flaky, since it is baked on top. The apples underneath slowly morph into a mass, rather than individual slices, held together by a thick syrup dotted with cinnamon.
First, we start out by making the pastry.
I was worried that once flipped, the apples would fall out all over the place and make a complete disaster. But, it was actually pretty easy. The tart was thin enough that the apples stayed in place.
My tart was significantly smaller than what the recipe would usually make, since I had less apples. So in the end, I only got about six slices, all of which were perfect little triangles.
Here is a link for the full recipe–where you can upload and print the full version, only slightly tweaked from Julia Child’s original recipe. Enjoy, and bon appetit!