Baking with Dorie & Emile Henry Tarte Tatin baker Giveaway
October 19, 2021 by JennyEnter our US/CA giveaway to win one of three copies of Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan. One US winner will also receive a gorgeous Emile Henry tarte tatin baker.
Happy publication day to Dorie! Baking with Dorie: Sweet, Salty & Simple is the author’s fifteenth book published during her thirty year career. She is a remarkable baker, author and teacher.
In her latest, Dorie begins with a few pages of dos, don’ts and preferences before setting out the recipes organized as follows: Breakfasts (Great Starts to Every Day) – think breads, muffins, scones; followed by Cakes (Big and Small, Fancy and Simple); Cookies (All Kinds for all Times); Two Perfect Little Pastries (Cream puffs and Meringues); Pies, Tarts, Cobblers and Crisps (Through the Seasons); Salty Side Up (Satisfying Suppers, Sides and more) and ending with Basics, Must-Knows and Fillips.
In this book Dorie has revamped her famous World peace cookie – World peace cookie 2.0 (online link) to include cocoa nibs, cayenne, freeze-dried raspberries, and rye flour. During the King Arthur event earlier this week, Dorie explained why she decided to “mess with perfection” and that tale is shared in the link above as well. There is also one additional online link to her English muffins which is shared on Food52.
Dorie has been making the rounds promoting this title and still has a load of events on the calendar. One event to mention is that on Nov 4th at 6pm Dorie will be the featured author for Sur la Table’s cookbook club. Details can be found here (included in the cost is a copy of the book). Every event with Dorie is a little different and she is always a joy to listen to. We are covering this title in our EYB Cookbook Club in November so come join us!
Special thanks to the publisher for sharing the recipe below for our members to try now.
Tarte Tatin
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TARTE TATIN IS A TART BUILT to be turned over. You create a layer of caramel, arrange large pieces of apple over the caramel, cover with the dough, bake and then . . . ta-da: Turn it all upside down, lift off the pan, admire your work and settle in for a treat. Whether the apples are too deeply caramelized or not caramelized enough, it never matters: The tart is always delicious.
If you get a case of nerves while making it, remember that the original tarte Tatin was itself a mistake— according to what might be a legend, the Tatin sisters, who ran a hotel near Paris, intended to make a classic apple tart but cooked the apples in the sugar for too long and, to save appearances, upended it to serve. Many versions of the recipe make the tart in a skillet. But these days I’m doing things in new ways. For starters, I bake the tart in a cake pan, which is much easier to handle. The pan makes turning out the tart simple and safe. (Caramel is so hot and so sticky that safety is an issue.) And because I let the tart rest in the pan before unmolding it, the caramel has time to find its way deeper into the apples. Small changes, big differences.
Center a rack in the oven and preheat it to 300 degrees F. Put a 9-inch cake pan, one that’s 2 inches tall and preferably nonstick, in the oven to warm. (You can turn the oven off after it heats – you’re not going to bake the tart soon, you’re just heating the pan now to make lining it with caramel easier.)
- ⅔ cup (133 grams) sugar
- 3 tablespoons water (optional)
- 3 tablespoons unsalted butter, cut into 6 pieces
- 5 to 7 large apples (about 2¾ pounds; 1½ kilos) – see below
- One 11- to 12-inch round Galette Dough (page 353), All-Butter Pie Dough (page 347) or All-Purpose Tart Dough (page 355), chilled (or use store-bought dough; see below)
- Sugar for dusting
- Crème fraiche, whipped cream or vanilla ice cream for serving (optional)
A WORD ON THE APPLES: In France, the apple of choice for a Tatin is Golden Delicious. Lately, my favorite apple for this recipe is the Mutsu—very like Golden Delicious in its balance between sweet and tart, but firmer. Fuji apples are also nice here. The larger the apples, the better. That said, don’t let searching for a particular size or type of apple stand in the way of making this—in the end, most apples (oh, except maybe McIntoshes or other soft, mealy apples) Tatinize deliciously.
A WORD ON THE CRUST: Almost any crust that you like will work for a Tatin. If you don’t have time to make your own, use storebought pie dough (look for dough that is already rolled out) or puff pastry (depending on the brand, you might have to roll it to size).
TO MAKE THE CARAMEL: Choose a skillet that’s about 9 inches in diameter (again, nonstick is good), pour in the sugar and spread it evenly over the bottom of the pan. If you’re new to carameling, you might want to moisten the sugar with the 3 tablespoons water. Adding water slows the process, giving you a bit more time to judge the color. Have a silicone or wooden spatula at hand, along with a small white plate (or piece of parchment paper). Turn the heat under the pan to medium-high and stay close. As soon as you see the sugar changing color around the edges of the pan, swirl the pan or use the spatula to stir small circles around the pan’s circumference, drawing the unmelted sugar to the edges little by little. When all the sugar has melted (if there’s smoke, don’t be alarmed, but do move the pan away from the heat for a moment) and the caramel is a light amber color (check the color by putting a drop on the plate or parchment) take the pan off the heat, stand away and add the butter piece by piece. It might seethe and spatter—just stand clear. Remove the cake pan from the oven and pour in the caramel, carefully tilting the hot pan so that the caramel covers the bottom. Set the pan aside to let the caramel cool to room temperature and harden, an hour or so. (You can leave the pan at room temperature for up to a day. Set a plate over the pan once the caramel has hardened.)
WHEN YOU’RE READY TO BAKE: Center a rack in the oven and preheat it to 375 degrees F. Line a baking sheet with parchment or a baking mat. Peel 5 of the apples (leave the others until you know whether or not you’ll need them), cut them in half from top to bottom and remove the cores. Leave one apple half whole and place it, cut side up, in the center of the pan. Remember, you’ll later be turning the cake pan upside down to unmold the tart, so you want to place the pretty sides of all the apples against the bottom of the pan.
You have a choice now: You can fill the pan with apple halves or you can cut the rest of the peeled apples in half from top to bottom and fill the pan with apple quarters. No matter which cut you choose, you want to lay the apples as close to one another as you can get them, arranging the pieces so that their rounded sides are on the bottom. Peel, core and cut as many more apples as you need to get the tightest arrangement (depending on the size of your apples, how you cut them and how you design your tart, you might have one or two circles around the half apple in the center). Then cut some of the remaining apples into wedges or pieces to fill in any gaps. Using the bottom of the pan as a guide, trim the round of dough so that you’ve got just an extra inch all around. Lift the pan away and drape the dough over the top. Do the best that you can to tuck the dough in around the apples. Dust the top of the dough with sugar and put the pan on the lined baking sheet. Bake the tart for about 45 minutes, until the dough is nicely golden.
Peek, and you’ll see that the caramel is bubbling around the apples. Transfer the pan to a rack and let the tart rest and settle for up to 30 minutes. The apples will have absorbed most of the caramel after 30 minutes. If you’d like to have some runny syrup, let the tart rest for just 10 minutes or so. Place a large flat plate, preferably one with a rim that can hold any syrup, over the pan, carefully flip the setup over and remove the pan. If any of the apples have stuck to the pan, use a table knife to gently pry them off and return them to their spot in the tart. If there’s more than a little syrup on the plate, wipe it away. The tart is ready to serve, with or without cream or ice cream.
STORING: Tarte Tatin is meant to be served the day it is made, preferably soon after it is baked. However, it will hold for a day lightly covered at room temperature. If you’d like, you can reheat it in a 350-degree-F oven or give it a few seconds in the microwave.
Now even though Dorie uses a cake tin for her tarte tatin who wouldn’t love a gorgeous piece of bakeware from Emile Henry? The Emile Henry tarte tatin baker is stunning and takes some of the nervousness that Dorie describes in her recipe away. First heat your caramel, then bake your tarte tatin all in the same baker. After baking, turn it over safely onto the roomy platter which can be taken directly to your table. You can also use this bakeware for regular tarts, crumbles and small pizzas. All Emile Henry products are made in France and have a 10 year guarantee.
Special thanks to the publisher for providing three copies of this title in our promotion open to US/CA members and to Emile Henry for providing one of their tarte tatin pans to a member in the US. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Visit Emile Henry and leave a second comment about which product you would like to add to your kitchen.
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 19th, 2021.
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