When I
first heard about tarte Tatin, nothing sounded better to me. What
first seems like way too
many apples packed into a skillet, then caramelized and baked
under a blanket of buttery pastry, then turned out and served warm,
became one of my favorite desserts.
I’ve had
recipes for them in several of my books, but also enjoy the savory
version. I’ve seen upside down tarts made with fennel, tomatoes, carrots,
and other root vegetables, but an upside-down caramelized tart with
Belgian endive always appeals to me the most. The contrast between the
slightly bitter, chewy, spears of endive, make the base for a perfect
savory tart, especially in the winter. And I don’t think anyone would
disagree.
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