Tarte Tatin
The delicious syrup becomes the topping when the tarte tatin is inverted. Tangy crème fraîche offsets the tart's sweetness.
Recipe by Cooking Light January 2004
The delicious syrup becomes the topping when the tarte tatin is inverted. Tangy crème fraîche offsets the tart's sweetness.
This is a very easy and delicious recipe. However, the directions need to be more clear regarding the melting of the sugar. As soon as a few golden spots appear, remove the sugar from the heat. Stir to get a uniform color. If you wait until all of the sugar is golden brown, it will have reached the hard candy stage. I learned this after two failed batches...Now that I have the secret, this will be a staple dessert. I even bought an apple peeler to make this easier!
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