There are Apple pies and Apple pies, but nothing compares to a well made Tart Tatin.
Lady Magnon has spent about 40 years perfecting this wonderful Apple tart, and I think she's just about cracked it! The one above we ate last night.
When we first met she invited me to dinner (a rare occurrence in student days). She had prepared a wonderful Estofat de Boeuf which she served with ribbon noodles, and a superb Tarte Tatin. The young Cro was mightily impressed (and the rest is history).
This upside down, buttery, tart is (when made correctly) the zenith of culinary mastership. If you've never had one.... do so at once.
The recipe for Raymond Blanc's much tidier version is available here. Lady M also adds a pinch of ground cinnamon (but who am I to suggest that Raymond Blanc does likewise).
This upside down, buttery, tart is (when made correctly) the zenith of culinary mastership. If you've never had one.... do so at once.
The recipe for Raymond Blanc's much tidier version is available here. Lady M also adds a pinch of ground cinnamon (but who am I to suggest that Raymond Blanc does likewise).
She knew the way to your heart, then.
ReplyDeleteI suspect that her mother had advised her!
DeleteI am afraid my culinary skills are sadly lacking in that department - well done Lady M.
ReplyDeleteWe women have our ways.
ReplyDeleteThat is beautiful. She did good!
ReplyDeleteCro, you never stood a chance after all that culinary delight and I bet you've never looked back
ReplyDeletewow, that tarte is making my mouth water!
ReplyDeleteLooks scrumptious!
ReplyDeleteGood lord, Estofat de Boeuf with ribbon noodles, and a superb Tarte Tatin to follow? Small wonder you have been happily together so long.
ReplyDeleteMmmmm that looks delish!
ReplyDeleteSurely you could just tuck one of those a box and send it to Canada? :)
ReplyDelete