I recently came across a very detailed recipe for a tomato Tarte Tatin in August’s Bon Appetit. Now I used to make Tarte Tatins at every opportunity. They were hard to beat: You put butter and sugar into a cast iron pan and it magically turned into caramel. You added pears or apples skin side down, covered the thing with pastry and into the oven it went. Once done, you cautiously fiipped the tart over and voila! Your pretty pears or apples glistened on a bed of pastry. Add a scoop of ice cream and you had a dessert that even I could make. This was of course before Andrew took up baking. Now, if I made dessert, people would be convinced that I’d lost my mind. But I couldn’t get the Tomato Tarte Tatin out of my mind.
New York City and Brooklyn Dining - Some favorite restaurants & dining spots in New York City. A list of Manhattan and Brooklyn restaurants I visited on a recent trip
2 days ago