Once upon a time restaurant owners, who just happened to be sisters, had a little kitchen blunder. Someone forgot to line the pie dish BEFORE adding the filling. An on the spot creative moment produced what we now know today as, Tarte Tatin. The apples caramelize in the sugar and butter. The pastry, surprisingly placed on top of the filling remains flaky and light. And the presentation is sensational. The tart is flipped to make it appear as usual; crust on bottom and decadently caramelized apples on top! Truly sensational! The recipe DD follows is from Cook's Illustrated. A variation with winter pears and crystallized ginger is a delicious twist!
Sunday, September 19, 2010
My friend Nicole's grandma is turing 90 tomorrow and they're putting on a surprise birthday for her today! I was delighted to help Nicole decide what kind of cupcakes to make and how we should frost them! Nicole also made this great cupcake tray from a tutorial over at Annie Eats.
We decided to make three kinds of cupcakes mini and full size-Vanilla with Buttercream, Chocolate with Buttercream, and the finale cupcake: Pumpkin with a Cream Cheese Frosting. Needless to say the Pumpkin with Cream Cheese were the best! But the others were just as awesome! I hope she is surprised!