Tag Archives: pastry chef
I baked my first Tarte Tatin late last fall.
I had come across the recipe in Kitchen Wisdom (Knopf, $29.95), Julia Child’s latest cookbook and a nifty, compact collection of her favourite recipes.
I thought one addiction to a Wanda’s Pie in the Sky confection was quite enough. I speak here of the Dulce de Leche Macaroons jokingly dubbed “crack cookies” by the baker-in-chief herself Wanda Beaver. These yummy little creations (dusted with a white powder that is, in fact, icing sugar) consist of a rich brown, delectably chewy exterior that encases an oozy filling of luscious caramel.
Spring is rhubarb season and time for me to bake as many crumbles as is humanly possible — the best way I know to wow guests with its wondrous contrast of taste and texture.
This recipe is in my book Dish using apples (delectably tart Northern Spys are ideal) which you can, of course, substitute. Add cranberries and/or a little lemon juice to them for a tangy touch, if desired.
The topping is cookie-like and adds the perfect caramelized, crunchy crown to the fruit. I can’t claim this is original — I found it in talented pastry chef Regan Daley’s book The Sweet Kitchen.
I use a rectangular 10 x 7-inch ceramic baking dish about 3 inches deep.
You will thank me for this so, in advance, you’re welcome!