Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Sunday, November 13. 2022

Tarte Tatin for Thanksgiving instead of Apple Pie?

Of course, an array of pies are needed. We like squash pie. We like all pies.


Can you make a proper Tarte Tatin, fully-caramelized when you flip it? I have failed many times. Gotta let it cool before flipping.


7 apples, 9-10" pan, and do not use water in the below recipe. Instead, use 3-4 tbsp. of butter. Sure, you can use a frozen crust thing.


 French-Style Apple Tart (Tarte Tatin)

Posted by Bird Dog in Food and Drink at 13:16 | Comments (4) | Trackbacks (0)

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That looks good enough for T-Day, I think I'll try it out. Looking forward to announcing it with just enough French accent to make it sound like complete gibberish.
#1 Aggie on 2022-11-13 15:40 (Reply)
Coincidentally, son and grandson dropped by last night and we asked what dessert they wanted for Thanksgiving besides pumpkin pie. After some discussion, we settled on carrot cake (which they will bring), and key lime pie (which we will make).

Hardly traditional but at least we know it will be stuff everyone wants.
#2 T Migratorious on 2022-11-14 08:06 (Reply)
German fruity coffee cakes are underrated baked goods.

I particularly like the Plum, Apricot or Apple Kaffeekuchen with a fairly thick and dense crust, sliced fruit on top (Not too much, it's a cake not a fruit dish) and a sweet sugary crumble on top of that.

Apparently I am part south German because that needs whipped cream on top of it all. Part Italian too, because I only eat it with a Dopio.

The cake needs to rest in the cellar for a week or two for the cake and crumble to become dense and chewy.
#3 Fred Z on 2022-11-14 23:16 (Reply)
My guess is that a bakery would do a better job on the Tarte Tatin than on the apple pie. I haven't had a bakery-made apple pie that I liked. Homemade apple pie rules. But bakery-made pecan pies aren't as bad in comparison with the homemade variety. A local barbecue place has a pecan pie with a phenomenal crust- the best pecan pie crust I've ever had.

Key lime pie- good at any time of the year, any place.

My sister-in-law is the best cook I've ever known. She could make sawdust delicious. Her Thanksgiving pies are always a delight.
#4 Gringo on 2022-11-15 16:16 (Reply)

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