Pleasantly Tart

by wjw on December 16, 2018

IMG_3043I think it was nine years ago when Jean-Bertrand gave us a memorable dessert, a kind of upside-down apple tart.  I was delighted by two things: first, by the tart itself; and second, by the discovery that actual French people cook from recipes by Julia Child.  (And why not?  They’re thoroughly tested and in their way perfect.)

Anyway, what Julia calls La Tarte des Demoiselles Tatin stuck in my mind, and since we had a dinner party last night, I thought I’d give it a try.

I’m not really a dessert person, and I’m not a baker at all, which is why the dish appealed to me.  It’s dead simple: peel and carve a bunch of apples, put them in a baking dish along with sugar and butter, drop crust on top, and bake till the filling bubbles up and the crust is golden-brown.  Once out of the oven, invert so the apples are on top.  If the apples are too pale, sprinkle confectioner’s sugar on top and put them under the broiler.

Which is where the dish went slightly wrong, as you can see.  At least now I know that my broiler’s BTUs are uneven.

Still, it was pretty, and also pretty tasty.  Less a win for me, than for Julia.

{ 4 comments… read them below or add one }

Etaoin Shrdlu December 16, 2018 at 10:26 am

Must . . . not . . . carbohydrates. . . .

You make keto hard! :-(

wjw December 17, 2018 at 1:09 am

You don’t have to eat the crust. The apples, sugar, and butter should be enough to make a pleasing meal.

Etaoin Shrdlu December 17, 2018 at 8:28 am

I wish. :-( Just one apple is the whole RDA, never mind the added sugar. Oh well!

You should do a cookbook — but then, I already suggested that for Q2. Any firm publication date yet?

wjw December 19, 2018 at 2:03 am

Etaoin, it’s very kind of you to suggest I do a cookbook, but most of it would consist of pointing to recipes in other cookbooks.

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