This bird nest was a recent find in our backyard. It was lying on the ground near an Italian cypress.
The Tarte Tatin was made in honor of my father. He had a deep passion for cooking, and he loved making (and eating) Tarte Tatin. My family gobbled it up last night! Many of them said it tasted more delicious than apple pie.
The recipe for the Tarte Tatin originated in the late 1800's, so the story goes. It was created out of necessity-which is the mother of invention(as they say). The crust goes over the top of the apples, is baked and then flipped.
The typical crust for this tarte is a shortcrust pastry. The NY Times Dessert Cookbook called for frozen puff pastry...so that is what I used. I have a food critic reading this blog, so from now on I will be fully disclosing about technique, ingredients, or any changes to the recipe that wasn't intended by the authors.
For those recipe purists out there, here is the recipe for shortcrust pastry:
2 cups flour
pinch of salt
4 ounces butter
1 egg
1/4 cup water
Sift flour on to a cold surface. Make a well in the center and add the salt, sliced butter (room temperature), egg and water. With your fingertips, work the butter, egg and water together, gradually blending in the flour. Knead lightly until smooth. Cover with aluminum foil or wax paper, and put in a cool place for 30 minutes. This is enough dough for a 10 to 11 inch pie shell.
*Recipe for pastry from Karen Brown's European Country Cuisine Romantic Inns and Recipes. Travel Press/ Macmillan Publishing Company.1987.
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