I'm going to do it. I'm going to start with dessert. I'm not going to tell you about my latest version of lack luster minestrone soup (sorry Vlad - I'll post more on that later), or the beef tenderloin with blue cheese and shallot, nope, it's a do-not-pass-go-and-proceed-directly-to-dessert kind of day. So there.
At the market last weekend I came across the cutest baby gala apples. And what good timing, since I'd recently been inspired by Laura Caulder on French Food at Home and wanted to try my hand at this tarte tatin. On tv it looked so delicious it was impossible not to drool. The apples were bathed in a pan of dark bubbly caramel and then covered in a blanket of pastry. Rich, silky perfection and it was promptly added to the top spot on my to-make list.
So what were my thoughts? First off, don't start making the tart before you check to see if you have pastry in the freezer, or you may end up having to use a broken store bought version yielding a less than perfect result. Second, do not let the show fool you - it has been edited. Specifically, the part where the said tart is inverted onto the serving platter and molten caramel, liquefied by copious volumes of apple juice erupts EVERYWHERE. Good thing I decided to let it cool. The end result though was worth the permanent scaring to my lower left arm.
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