I’ll let you in on a little secret. I wrote a blog post about tarte tatin a long time ago, before I started this blog. It was when I was in LA and considering the whole blogging thing, and I opened a free WordPress account, set the visibility to “private,” and wrote a little post about this French apple tart.
I guess it must not have been the right time. The writing felt stilted, and my photos were from my phone, and there wasn’t enough light in my kitchen, and the apples stuck to the pan. That one post hung there on the internet, lonely and unread, for a year or so until I deleted that account.
I thought it was time to revisit this recipe since this blog now seems to be alive and well. There are good reasons why I thought it would be a good idea to start with this dish on that long-ago blog — it’s fancy-sounding and pretty-looking, but ultimately simple to make, and most of all, it’s one of those desserts that I just crave. Sticky-sweet caramel encasing soft, warm apple pieces that collapse into sauce under your fork, all on top of buttery puff pastry.
Then there’s the flipping of the hot hot pan onto a plate since this is, in essence, and upside-down tart. Some apples will probably stick, but just scrape them off with a spoon and stick ’em back on the tart. No one will care.
For an extra bit of decadence (and because the foie gras from that party was still around), I shaved a bit of the cold foie gras on top of the slices of tart. If the tart is still a little warm and the foie is very cold, the foie stands up in pretty curls for a few minutes before melting into a rich puddle on the apples. Heaven.