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[La Marmite] - Les Tartes Tatins
July 23, 2009
Bonjour et bienvenue to the twelfth issue of La Marmite featuring: La Tarte Tatin.
In this issue you will find:
You may already know that tarts are very popular here in France. A bit different then a pie, a tart usually features a thinner layer of ingredients and bakes a bit quicker. Every French home cook knows how to whip up a tasty tart and variations on ingredients are infinite.
Legend has it that more then a century ago in the village of Lamotte-Beuvron in the heavily forested region of Sologne, the Tatin sisters, Caroline and Stephanie, ran a popular restaurant. The young women catered to a hunter crowd and one can imagine that their popularity wasn't just because of the food they served.
La Tarte Tatin was officially born!
Brown the ground lamb or beef on medium heat until cooked through. Season with cumin, salt and pepper and set aside.
Using a pastry brush, paint each side of the egg plant slices with olive oil. Cook the eggplant (working in batches) in a skillet on medium heat, turning occasionally. Cook until somewhat tender and slightly browned - about 6 to 8 minutes.
Grease a 9 or 10 inch baking pan. Line the pan with the eggplant arranged in overlapping concentric circles. Sprinkle the meat on top of this. Cover the tart with the pastry, tucking in the edges. Prick with a fork in several places.
Bake for 20 to 25 minutes in a 400 degree F oven until golden brown.
Remove from oven and let cool for several minutes before flipping it over on a serving dish. To serve, sprinkle with toasted pine nuts.
You can vary this recipe to include what vegetables you have on hand. Bear in mind that tomatoes tend to be juicy and you my end up with a bit of a soggy crust if you don't drain them.
Begin by draining the tomatoes in a sieve and cooking the other vegetables. Heat the olive oil on medium heat and stir in the onion. Cook for two minutes, then add the zucchini and mushrooms. Cook just long enough to tenderize the vegetables - they should still retain their shape - about 5 minutes. Season with thyme, salt and pepper. Remove from heat and allow to cool before you assemble the tart.
Layer the zucchini, mushrooms, and tomatoes in an attractive pattern on the bottom of a greased 9 or 10 inch baking pan. Sprinkle with the onion, then break the goat cheese into small pieces and evenly distribute it on top. Place the puff pastry on top and tuck in the edges. Prick in several places with a fork and bake at 400 degrees F for 20 to 25 minutes.
Remove from the oven and allow to cool for several minutes before flipping the tart onto a serving dish.
Heavily coat the bottom and sides of a 9 inch round metal tart pan with two tablespoons of the butter. Sprinkle the pan evenly with the sugar. Place the apricots with their skin side down in the pan. They should all be in one layer and nicely crowded.
Place the pan on a preheated (low to medium heat) electric burner. The sugar will melt and begin to caramelize. Remove the pan when the caramel has turned lightly brown everywhere. This takes between 10 and 15 minutes.
Allow the pan to cool enough so you can touch it (always be very careful with hot sugar), then dot the fruit with the remainig tablespoon of butter cut into small pieces. Place the pie crust on top, tucking in the edges around the fruit. Prick several times with a fork, then bake at 400 degrees F for 20 minutes.
Allow to cool for 10 minutes before flipping. Depending on the apricots, this is likely to be a bit runny, but no worries, it is absolutely delicious. Serve with vanilla ice cream (not too French, but oh so good.)
It's been a busy month at EFF. Here are some of the new recipes and articles you'll find:
Quiche aux brocolis
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