Comments on: A tokaji for your tarte Tatin https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/ Thu, 24 Sep 2015 03:54:00 +0000 hourly 1 https://wordpress.org/?v=6.2.2 By: kirst https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5520 Wed, 19 Nov 2014 21:36:27 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5520 aaaaah! pour off the cooked apple juices into the sink?! non, pour them into a pan, reduce to a delicious syrup, and glaze the tarte. Then you have the most wonderful apple flavour

]]> By: Julia | JuliasAlbum.com https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5517 Thu, 21 Mar 2013 22:47:47 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5517 Well, I've made this, following your instructions and also Smitten Kitchen post. It came out fabulous! I also added strawberries in the center and cooked them in the caramel sauce, too. Strawberry and apple flavors infused with caramel – it was such a delicious dessert!

]]> By: Julia | JuliasAlbum.com https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5519 Thu, 21 Mar 2013 22:47:47 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5519 Well, I've made this, following your instructions and also Smitten Kitchen post. It came out fabulous! I also added strawberries in the center and cooked them in the caramel sauce, too. Strawberry and apple flavors infused with caramel – it was such a delicious dessert!

]]> By: Cannella Vita https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5516 Wed, 19 Sep 2012 21:20:45 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5516 Just made this, and like all of your recipes, it came out wonderfully 🙂 I only needed three apples instead of 5 🙂 (maybe my skillet is a bit smaller). I will do a post on it soon!

]]> By: Cannella Vita https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5518 Wed, 19 Sep 2012 21:20:45 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5518 Just made this, and like all of your recipes, it came out wonderfully 🙂 I only needed three apples instead of 5 🙂 (maybe my skillet is a bit smaller). I will do a post on it soon!

]]> By: Molly https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5512 Sun, 05 Feb 2012 19:19:21 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5512 Amy: !!!!!!!!!!!!!!!! That sounds absolutely incredible. Incredible! Feeling inspired now…

Cheers to you.

]]> By: Molly https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5515 Sun, 05 Feb 2012 19:19:21 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5515 Amy: !!!!!!!!!!!!!!!! That sounds absolutely incredible. Incredible! Feeling inspired now…

Cheers to you.

]]> By: Amy, UK. https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5511 Sun, 05 Feb 2012 10:32:30 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5511 Hey Molly. I wanted to let you know about the exciting cake I made for my friend's birthday last night- it seems like the kind of thing you'd be interested in knowing about.

Based on your recipe I made her a tarte tatin cake- I cooked up the apples just as you would for a tarte tatin but instead of then adding pastry and putting in the oven I transferred them to the bottom of a lined cake tin. I then added the batter for a basic Victoria sponge cake and cooked up another sponge cake too.

I kept hold of the precious cooking liqueur left over from the bubbling apples and bubbled up another batch of apples while those cakes cooked. I let the second batch of apples cook so they were almost falling apart and completely saturated with the delicious buttery caramel- which I then took out of their caramel and blended to a tarte tatin puree.

I then combined the leftover appley caramels and let them bubble away for quite a while until they were quite thick and sticky- to which I added about 100ml of double cream to make a butterscotch sauce.

Once the cakes had cooled I sandwiched them together with the blitzed appley goo and copious amounts of the delicious appley butterscotch sauce.

And it was good.

All the best,
Amy xxx

]]> By: Amy, UK. https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5514 Sun, 05 Feb 2012 10:32:30 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5514 Hey Molly. I wanted to let you know about the exciting cake I made for my friend's birthday last night- it seems like the kind of thing you'd be interested in knowing about.

Based on your recipe I made her a tarte tatin cake- I cooked up the apples just as you would for a tarte tatin but instead of then adding pastry and putting in the oven I transferred them to the bottom of a lined cake tin. I then added the batter for a basic Victoria sponge cake and cooked up another sponge cake too.

I kept hold of the precious cooking liqueur left over from the bubbling apples and bubbled up another batch of apples while those cakes cooked. I let the second batch of apples cook so they were almost falling apart and completely saturated with the delicious buttery caramel- which I then took out of their caramel and blended to a tarte tatin puree.

I then combined the leftover appley caramels and let them bubble away for quite a while until they were quite thick and sticky- to which I added about 100ml of double cream to make a butterscotch sauce.

Once the cakes had cooled I sandwiched them together with the blitzed appley goo and copious amounts of the delicious appley butterscotch sauce.

And it was good.

All the best,
Amy xxx

]]> By: Daughter Fish https://orangette.net/2006/10/a-tokaji-for-your-tarte-tatin/#comment-5510 Fri, 02 Dec 2011 13:18:50 +0000 https://elitemporaryblog.wordpress.com/2006/10/27/a-tokaji-for-your-tarte-tatin#comment-5510 Molly, just wanted to let you know that I've made this tart twice in the last week (and once long ago) and it's now my favorite desert. I added a quarter cup of Pommeau de Normandie (blend of apple must and apple eau-de-vie) to the butter and sugar mixture, which adds an extra layer of flavor. But otherwise left everything the same. Love this recipe! Thank you!:)

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