I love the sound of the Clove Club method, and can vouch very strongly for the letting a tatin cool but have never left it quite that long - I shall do so next time and blame/praise you as appropriate
The Clove method is quite a nerve jangler… a great ballooned dome of steamy pastry that when baked turns into a caramel-rich, chewy crust… as far as the resting goes, don’t leave it near a cold draught or you’ll have to warm the bottom.
I’ve only made Tarte Tartin once, successfully, and that was in a cooking class. It was the caramel that I messed up. They are a favourite dessert, so definitely my choice if it is on a menu.
I have tried this trick and must confess that the caramel set to the pan and became stuck. Also Ive had more success cooking the apples on the stove on a very low heat - I feelThey tend to dry out in the oven.
That’s annoying. They do sometimes have a habit, though it’s curable by gently warning the bottom of the pan once again for a few moments to release it before inverting. Not enough to melt everything, just to warm the stubborn sugar. In fairness I do mine on the top as well when making more than a few, and the other method I mentioned takes about one hour slowly on top but with lots of rotation.
The bees like you I grieve for loss even though it’s part of the cycle of life and death. The tarte I will make once home later this week. I do love tarte tatin and this sounds a better method than my pools of caramel. Thanks Will.
I love the plum blossom. Earlier than the apple and so very sweet. The bees are taking as much as they can which is wonderful to see. I'm happy to hear that you also share these things.
Lovely opening...now, I want to go for a walk and feel the spring in my neighborhood.
That's a pretty amazing trick with the pastry and uncooked apples—all I can say is, uh! I am definitely eager to try it, but alas, I have yet to forge into the vegan tarte tatin world—something that feels appropriate and more than overdue.
Thanks for the tips and ideas...and the wonderful daydream into spring!
They are frantic in the trees, at least they were yesterday when the sun was shining. They must have been so happy. The weather here has been so dreary for months.
As always, I am transported to another world by your writing.
I am also, unexpectedly, grieving for tiny bees...
Not quite the same as losing pets, nevertheless it was very sad. I think I knew really in the week or so before.
I love the sound of the Clove Club method, and can vouch very strongly for the letting a tatin cool but have never left it quite that long - I shall do so next time and blame/praise you as appropriate
The Clove method is quite a nerve jangler… a great ballooned dome of steamy pastry that when baked turns into a caramel-rich, chewy crust… as far as the resting goes, don’t leave it near a cold draught or you’ll have to warm the bottom.
solid gold tip! Thank you
I’ve only made Tarte Tartin once, successfully, and that was in a cooking class. It was the caramel that I messed up. They are a favourite dessert, so definitely my choice if it is on a menu.
One of the finest desserts.
I have tried this trick and must confess that the caramel set to the pan and became stuck. Also Ive had more success cooking the apples on the stove on a very low heat - I feelThey tend to dry out in the oven.
That’s annoying. They do sometimes have a habit, though it’s curable by gently warning the bottom of the pan once again for a few moments to release it before inverting. Not enough to melt everything, just to warm the stubborn sugar. In fairness I do mine on the top as well when making more than a few, and the other method I mentioned takes about one hour slowly on top but with lots of rotation.
Have you ever flavoured with lavender? Or are flavourings a fall from purist grace in your view? I do find a vanilla pod really enhances matters.
I love to use aniseed in the caramel.
Lovely 😊
Indeed, truly spring.
The bees like you I grieve for loss even though it’s part of the cycle of life and death. The tarte I will make once home later this week. I do love tarte tatin and this sounds a better method than my pools of caramel. Thanks Will.
Rest it for a good half an hour, keep it away from the cold draught of a window and turn out whilst just warm.
Thanks Will
I have some plum blossom in my bedroom, truly blessed we are. Have you heard the bees pollinating the blossom? this is quite the spectacle too x
I love the plum blossom. Earlier than the apple and so very sweet. The bees are taking as much as they can which is wonderful to see. I'm happy to hear that you also share these things.
Could you send me the details of how the Clove Club do their tarte tatin if it’s not too much trouble
Yes, later today.
Thank you so much.
Looking forward to trying this, and so appreciate the extra tips rather than a set of instructions
You’re welcome.
The blossom pictures are beautiful! I am anxiously awaiting the blooms in nyc.
Soon for you I hope…
The Brooklyn Botanic Garden literally has a cherry watch on their site and a few are starting to bloom! Full bloom won't be too far off.
Lovely opening...now, I want to go for a walk and feel the spring in my neighborhood.
That's a pretty amazing trick with the pastry and uncooked apples—all I can say is, uh! I am definitely eager to try it, but alas, I have yet to forge into the vegan tarte tatin world—something that feels appropriate and more than overdue.
Thanks for the tips and ideas...and the wonderful daydream into spring!
So many wonderful things to bake in pastry with caramel. Chicory, onions, tomatoes and so much more.
Will def do this ❤️
I’m glad. Have cream on standby.
They are frantic in the trees, at least they were yesterday when the sun was shining. They must have been so happy. The weather here has been so dreary for months.