It may not be traditional, but I can tell you how it tastes: phenomenal. The assembly goes like this: roll out your puff pastry to about 1/4″ thickness and cut out your crusts. You want the circles to be as big around as the outside lip of the ramekin molds. Once they’re cut, store them […]
READ ONLook around a little and you can find recipes for full-sized tomato tartes tatin, however I think the original mini-tarts still work the best. The New York Times’ large version from 2008 calls for a pound of cherry or grape tomatoes, but I think that’s still too watery, and I don’t much care for the […]
READ ONThere are a few variations on this very simple recipe, most of which have to do with how you prepare your caramel, and what size pieces of apple you employ. I’m a member of the make-your-caramel-first-and-don’t-use-gigantic-apple-pieces contingent. We have strong representation in Washington and a muscular lobbying effort. I like to make the caramel before […]
READ ON