Ken Adams
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Here's my tarte Tatin from Thanksgiving. It marks the latest step in a years-long trek. I started with a Martha Stewart recipe, then graduated to a recipe from The Bake School, from which I learned that you can caramelize sugar without any pesky water.
02:27 PM - Nov 26, 2023
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Ken Adams
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This year I moved on to a Smitten Kitchen recipe, from which I learned that it's best to saute the apples and caramel in a bigger pan than the one you use for the tarte. Mind blown!
02:27 PM - Nov 26, 2023
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Ken Adams
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Still, I'm faced with the age-old problem of boiling down the caramel to remove all the water added by the apples. I'll tackle that at Christmas!
02:27 PM - Nov 26, 2023
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