Well winter has hit Toronto. I knew it was too good to be true, almost half way through the month and not a trace of snow, well until this morning. Once we get the first snowfall the summer days of just a couple of months ago are nothing but a faint and distant memory. I would post a picture of the first snowfall, but it actually looks pretty nasty outside. You see first it snowed, then it rained, and now it’s nothing but a slushy filthy mess. Yep, that’s pretty typical of the first snowfall….nothing pretty about it my friends.
I really don’t mind the snow, when it’s the nice fluffy kind reminiscent of a country road painting. It’s the darn cold that I have an issue with. Aside from what it does to my hair, it’s just unbearable. And it doesn’t even get that cold here compared to other parts of the country. It days like this that I find the most comfort in baking, especially on days when venturing outside seems like mission impossible. Enter the Tarte Tatin in all its buttery goodness. Have you ever had a slice of warm tarte tatin? No, well you absolutely must. It’s pretty much the French version of apple pie, just with a heck of a lot more butter.
I know you’re thinking that it’s probably more butter than your arteries can handle, but looking at the positive it also has fruit and we all know fruit is good for you even if they are swimming in a sea of butter and caramelized sugar. Now if that doesn’t peak your interest I would really be at a loss for words.
The tarte tatin was another first attempt for me. As you can see it’s not going to win any prizes for being the prettiest tarte tatin, but the taste was all there. The recipe I used was Dorie Greenspan’s from her book Baking: From my Home to Yours. For the crust I went with her recipe for sweet tart dough which came together rather quickly. I didn’t change anything else and tried to follow the recipe as best I could. I should have been more generous with the amount of apples I put in the pan; I underestimated how much shrinkage there would be.