All Things Considered Considers Tarte Tatin

A year ago, when Baking From My Home to Yours was published, Michele Norris, host of National Public Radio's All Things Considered, invited me to the NPR studios in Washington, DC to talk about baking.  It turned out that Michele, who is a very talented cook, wanted to become a better baker for the best reason possible:  She wanted to be able to give her children the same kinds of sweet, wonderful memories that she has of her mother in the kitchen.  And with that we began our journey, which has taken us through holiday treats and Valentine brownies to rugelach and cobblers and now, this Tarte Tatin.

Last week, just before coming to Paris, I flew to Washington and spent the most marvelous day in Michele's kitchen - a room made for buddy baking - peeling apples, caramelizing butter and sugar and crafting a big, luscious Tarte Tatin with flaky, buttery pie dough, the perfect Gallic-American mix.

I was delighted that Michele had chosen the Tarte Tatin for our next lesson, not just because it's one of my favorites, ideal for apple season and fabulously delicious, but because it's one of those recipes that you think is way too hard to make at home and that turns out to be something you can master quickly and make your own. 

You can get the recipe and listen to us on the NPR/All Things Considered website, just click here.

Comments

[Dorie]

Denise, I'm in Paris, but I can feel the pressure already! I thinking making a tarte Tatin with your son's new "special someone" is a fabulous idea. Yes, you can take the shortening out of the pie dough -- the dough will be a little less flaky, but that's fine for this tart. OR, you can use the all-butter recipe for the Sweet Tart Dough. It makes a dough that's more like a cookie, but it's delicious also. And, yes, you can use salt butter, if you'd like. It's really a very forgiving and very flexible recipe. Have fun with it, enjoy your time with your son's friend and please write to say how it all went.

[Denise Speer]

I have a question. My son is bringing his new "special someone" home today, dropping her off, then going to work so we can "get to know each other". (can you feel the pressure building?). I thought making this lovely tart would be a great way to spend some time, especially since my son loves everything French. I was wondering if anyone had tried the crust with all butter instead of using part shortening. I don't use the stuff because of the hydrogenated oil and don't really want it in the house. Also, can you use salted butter if you eliminate the salt from the recipe? Thanks tons! Loved the NPR interview and am going to go get the book tomorrow.

[Dorie]

Kelly-Jane, how great that you made the Tarte Tatin. It's fun, isn't it?

Renee, oh dear, oh dear, what happened to your cookies? I don't have a place on my blog for questions about recipes etc., but I do try to respond to queries. The peanut butter cookies are pretty reliable, so I'm curious about what might have happened. Please let me know. My guess -- knowing nothing -- is that you might have used natural peanut butter. Did you? It's sad but true that, in general, peanut butters like Skippy and Jif work better in baking than natural peanut butters.

Paris Breakfasts, that's interesting about the filo. It supports my idea that when it comes to Tarte Tatin, it's 90% about the apples and the luscious caramel.

Elizabeth, you're right -- pears make a great tarte Tatin. The other night at La Ferrandaise in Paris, we had a tarte Tatin made with quince and apple, a really nice combination for the season.

Vida, I think anyone who loves baking and great company would have liked to have been with us in Michele's kitchen - it was a wonderful afternoon.

Carol, a tarte Tatin on an autumn Sunday in the country -- perfection! And making it with Addie -- super-perfection!

[Carol]

Hi Dorie. The tarte tatin would be a great thing to bake with little Addie on this Autumn Sunday. Plus Baby J would appreciate it if I would take a break from Chocolate for a day. Merci!

[Vida]

Wish I was there... Vida x

[Elizabeth]

And don't forget Tarte Tatin au Poire that is, made with pears (bartlett are my favorite). I take the time to arrange the bottom layer of pear slices in tight concentric circles. Flip it over and the presentation is a real crowd pleaser.

[parisbreakfasts]

A friend used to use buttered Greek filo instead of dough to cover the apples and yes she didn't need a recipe and could whip it together in no time at all.

[Renee]

I was just thinking this morning (as I made the Crisscross Peanut Butter Cookies from Baking) that it sure would be nice to have Dorie here telling me what to do. What a great day for both Michele and you, I'm sure! Anytime you want to spend a day in my kitchen, let me know!!!
Do you have a place here on your blog page to ask general questions about the recipes/methods in your book?
PS - my cookies did not turn out like the picture :(

[Kelly-Jane]

I've made your tarte tatin Dorie, and it was a real treat =) I really like the apple pottery jar in the picture too, just my thing!