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Blog

A Case for Tarte Tatin

Suzanne Pollak

A tarte tatin is best of American pie but adds a French twist, perhaps most fitting in these days between Independence and Bastille Day. Since South Carolina peaches are at the peak of perfection, why not try using seasonal fresh fruit instead of the traditional apple?

Adding to the inherent deliciousness of caramelized fruit edges, making a tarte tatin is even easier than pie. For starters, the dough only involves two steps: making the dough and rolling the dough. No fitting dough into a pie pan, stretching it, wondering, Will go up the sides of the pie pan all the way around? Will I have enough dough to make strips for a lattice top? Then there is the chore of decorative edges on the crust using fork tines or thumb indentations. Pies are wonderful, tasty and works of art, yes, but a tarte tatin is all that and more! 

The extra sizzle comes from sautéing the tart when it emerges from its thirty minute bake so that the fruit edges crisp up and turn dark golden. To guild the lily even more, whip up a cup of heavy cream for a side spoonful. Vanilla ice cream is delicious, but if you are sticking with the French theme, then homemade whipped cream is heavenly. Bonus: your arms get a tiny bit of a work out. 

Pies and tarts say and do so much. It's the baker whispering to the eater (even when the eater is the baker herself), I love you, and all is right in the world...at least for this moment. Fruit tarts and pies satisfy, soothe, and signal Summertime. Paired with a cafe au lait, left over slices make a healthy and indulgent breakfast. What else so small can deliver so much satisfaction? 

Find the full recipe for Peach Tarte Tatin HERE...