I’m lucky that I’m patient. I think as a cook you need to learn that. It’s like when making terrines, it’s so tempting to take a slice to check, but you really know it needs to go away to sit for a couple of days. You’re right about repetition. I shall search out your words.
What I hear in your words, Will, is the gentle but firm encouragement to be patient. This sort of cooking isn't flash in a pan, but slow coaxing of juices and flavors as well as holding out for the better ingredients. It takes some years to master that, and I am happy you are now passing that on. I have been writing about repetition over here in France, and how seasonal repetition is the slow banging bell tower of French savoir-faire.
Okay! You got me there with the stovetop steaming of a Tatin! Omg, my chefs are rolling out their graves. Ha ha ha. When it’s not a million degrees in the kitchen, I’m going to do that, just because, you know, it’s a new technique and something fun! Thank you for showing us all how to turn out a proper tomato tarte. Too many bland watery insipid hot messes arrive in this category!
You know what they say… Trust the process. As long as it comes from a trusted source I would add because oh my, I would surely be having a frisson of doubt! Have you noticed any variety is better than another? Love to see your photo.
Read through the newsletter and you’ll see that I cut them in half as I remove seed pockets before cooking as they give too much juice together finished Tarte.
I have another thing to admit that loses me chef points. I can't handle salted anchovies. They are just too much. Too strong. I want to love them on tarts like this or pizza but I can't, for all I try. What would you suggest in place of them?
We would soak them in red wine vinegar... not sure if that would make it worse for you... salted capers would sort of give the same hit... or perhaps a bottle of colatura and then use it sparingly here and there.
So many juicy tomato tips in this post, Will. I’ve always worried that leaving the Tarte Tatin to cool in the pan would cause it to stick. Going to give it a go based on your experience. Thank you.
They do tend to stick but if the pan is good and all is still warm, free the edge with a spatula and have faith. There’s always a potentially rogue piece of fruit but generally not.
I’m lucky that I’m patient. I think as a cook you need to learn that. It’s like when making terrines, it’s so tempting to take a slice to check, but you really know it needs to go away to sit for a couple of days. You’re right about repetition. I shall search out your words.
What I hear in your words, Will, is the gentle but firm encouragement to be patient. This sort of cooking isn't flash in a pan, but slow coaxing of juices and flavors as well as holding out for the better ingredients. It takes some years to master that, and I am happy you are now passing that on. I have been writing about repetition over here in France, and how seasonal repetition is the slow banging bell tower of French savoir-faire.
Okay! You got me there with the stovetop steaming of a Tatin! Omg, my chefs are rolling out their graves. Ha ha ha. When it’s not a million degrees in the kitchen, I’m going to do that, just because, you know, it’s a new technique and something fun! Thank you for showing us all how to turn out a proper tomato tarte. Too many bland watery insipid hot messes arrive in this category!
I was intrigued by this method. I was very nervous when I tried it as it just looked so wrong. I stuck to the plan. It was epic.
I’ll share a photo...
You know what they say… Trust the process. As long as it comes from a trusted source I would add because oh my, I would surely be having a frisson of doubt! Have you noticed any variety is better than another? Love to see your photo.
I would love to give this tart a try - do you cook the tomatoes whole, or do you cut them in half?
Read through the newsletter and you’ll see that I cut them in half as I remove seed pockets before cooking as they give too much juice together finished Tarte.
Ah yes indeed, I missed that - my bad! I’m in the south of France at the moment, hopefully I’ll have the chance to use the lovely tomatoes here!
I’m sure the south of France will reward you. When you make it, spend a morning calmly carrying out each step. There’s no rush.
I have another thing to admit that loses me chef points. I can't handle salted anchovies. They are just too much. Too strong. I want to love them on tarts like this or pizza but I can't, for all I try. What would you suggest in place of them?
We would soak them in red wine vinegar... not sure if that would make it worse for you... salted capers would sort of give the same hit... or perhaps a bottle of colatura and then use it sparingly here and there.
I like the vinegar idea.
thank you for this!
Marvellous, thank you
So many juicy tomato tips in this post, Will. I’ve always worried that leaving the Tarte Tatin to cool in the pan would cause it to stick. Going to give it a go based on your experience. Thank you.
They do tend to stick but if the pan is good and all is still warm, free the edge with a spatula and have faith. There’s always a potentially rogue piece of fruit but generally not.