Hi, whenever I try to make the caramel for a Tarte tatin, I add the butter and the caramel seperates. There's just a layer of melted butter floating on top of the caramel. I don't know how to stop this from happening Does anyone have any ideas why this might be happening? It would seriously help me out cos I just want some good tarte tatin :) thanks
I'm planning on baking the Foolproof Tarte Tatin tomorrow. The only apples I have are Gala and I don't have any brandy. I would rather not buy brandy because I don't drink or cook with it. Does this recipe absolutely need the brandy?
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At this point, I've decided to make a tradition of doing a variation of this sweet nappa cabbage pie recipe!
Here's the pitch: With the same methods you would normally prepare kimchi, you can also infuse nappa cabbage with other flavors and spices and have that pleasant snap of the nappa cabbage, where fruits usually lose theirs!
For this recipe, the ratio between nappa cabbage to apple should be roughly 1:8 to 1:16.
Recipe:
Cut roughly 1/4th of the white part of nappa cabbage into the rough dimensions of your desired apple slices. Brine for four hours (and optionally with lemon juice or citric acid as well). After brining, prepare your starter culture. I use acidophilus capsules for a controlled reaction; Pop open the capsules and dump them in your fermentation vessel of choice. Add sugar (I add a lot myself, it's pie after all), grated ginger and lemonzest, then cover with water.
Squeeze the water out of your nappa cabbage and add to a bowl. Cut your apples into your desired slices and add to the bowl. For every fourth of a nappa cabbage, you can use about three to four apples. Add 2%-5% salt, as with kimchi. Add the juice of one lemon and optionally raisins.
Add to the fermentation vessel of choice and top off with water. Add sticks of cinnamon optionally. Ferment for between 3 and 6 days. Because of the sugar, acidophilus and fruit sugars, the reaction happens crazy fast.
Use for a tarte tatin! I recommend building a layer of fermented apples over the caramel sauce, followed by a layer of cabbage, before adding the dough.
https://preview.redd.it/4u4hdbxwtx881.jpg?width=3000&format=pjpg&auto=webp&s=64586092f40594dec1ee3bc82f9453035244d874
The recipe calls for a rough puff pastry. Iβm a still pretty new to baking and Iβve never made any kind of pastry.
Is rough puff more forgiving than true puff pastry? or do I just not risk it and get a store bought puff pastry ?
Been meaning to make this for a while and finally got around to it. Not the prettiest, but it tasted good!
https://preview.redd.it/d6t62ah8h1581.jpg?width=3024&format=pjpg&auto=webp&s=765672eab61ff8f4fe5041a54b2cb77b8f2ce3f8
https://preview.redd.it/c3x7qez2h1581.jpg?width=3520&format=pjpg&auto=webp&s=57f9e5daead7236daa285c182edca2e4e890fc90
I used the Peach Tarte Tatin recipe from America's Test Kitchen, but swapped out the peaches for apples since that was what I had.
