Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, June 7
Be Still: My Tart
I made a Tart Tatin, neener neener neener! *grin*
I used the technique in Thomas Keller's Bouchon cookbook, with the exception of using puff pastry instead of his homemade dough. It got REALLY puffy. But the apples all came out as they should have, and the caramel was deep dark brown and practically burnt for a nice bitter edge.
Oh yeah, I also made a Flikr account, becoming the last person in the world to do so. But anyway, more stuff should be posted there as time goes on.
Time posted: 20:57 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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