Everything you'd put in a Tarte Tatin

[Pongi]

I'm at present in love with Tarte Tatin and thinking about any possible option for making it-I mean both the type of fruit and the things you can serve with it (sauces and so on, if it does make sense).
Apart from the most obvious apples, pears, peaches and apricots (BTW, I read in another thread about an apricot/almond paste TT, sound interesting, could you give me the recipe?), which other fruits could you suggest? I thought about plum and pineapple, and have heard about a recipe with persimmon...but I'm a bit doubtful about that as it seems to me too soft and watery.
Any good advice is very welcome!
BTW...the recipe I use for the pastry is the following:
For a 11 inch tarte: 7 oz wheat flour, 5 oz butter, 1 medium size egg, a pinch of salt. Do you agree?

TIA!

Pongi

[alexia]

I love apple tatins! But I think pinapple would work as well or better - the slight tartness caramelized, oh, oh.

I googled up a couple savory tatins. That would be a twist. Actually, the first, a tomato would probably respond to treating it as a fruit for a sweet tatin, too.

In my own (amateur) experience, I would say, enough butter, enough caramelization and anything tastes good. I also find that most fruit and many veggies benefit from a dusting of lemon zest. (one of my secret ingredients)

I googled this tomato tatin up. I don't think I'd use this recipe as is. I'd use my own pate brise,scatter some lemon zest on, etc. : http://www.artculinaire.ch/recettes/...ent3_0901.php4

This mushroom tatin is from Patricia Wells. I plan to try this one! : http://www.denverpost.com/Stories/0,...735677,00.html

[Athenaeus]

Funny Alexia.

Last week-end I were in my husband's village on the mountains where they produce an excellent variety of apples, so we made 2 tartes tatin. But it has been very rainy lately , so we went to pick mushrooms in the woods.
Since I were under...tatin influence, I made the tarte without knowing this variation of the tarte tatin recipe!
I didn't use walnuts. Walnuts add a very heavy taste anyway and I don't think that I will ever use them. But the terte was delicious!
It need to be cooked well though, otherwise the taste is still heavy!

[alexia]

Athenaeus, I think you're right about the walnuts not being the right touch. The earthiness of the mushrooms can use something more contrasting than walnuts which are to my taste earthy, too. Do you think a little lemon peel? Shallots? How did you make your tatin?

One of my favorite quick meals is mushrooms in a cream sauce over toast points! (Hmm, maybe tonight, this RAINY, dreary night.) I do them with shallots, a little sherry or madiera, and finish with cream. OMG. So simple, so delicious.

[Kimmie]

If you're looking for unusual:

a fig tatin served with magret de canard (duck breast) or duck confit.

[momoreg]

I'll have a flambeed banana tarte, with coconut and chocolate shavings. And a shot of chocolate liqueur.

[cape chef]

So call me a purist,

But for me........anything other than apple is not a TT.

The sugar and starch balance in "cooking" apples is just perfect.

I love plums also,but prepared as a cloflutie (sp?).

Persimmon TT? can't see it....but I love it as a pudding or with game.

Pears have to be a bit under ripe to hold up properly,so lower sugar and higher starch.

I say "stick with apples" and a scoop of vanilla bean ice cream. Or,forget the ice cream and have a Vin Santo or Barsac

[alexia]

All this tatin talk -- I'm making one tomorrow. Pulled some dough out of the freezer to defrost; bought some local Staymans all red with green at the ends. They look like something from a 19th century still life. It's odd how people prefer perfectly manufactured looking fruit, all the same size, the same color.

Thanks for bringing up the subject, Pongi.

[momoreg]

I agree with CC. It's not a tarte tatin if it's not done in the traditional way. If you use another fruit with the same method, it can't be called tarte tatin. But I think it still can be interesting and tasty.

[Athenaeus]

Of course you are right! Tarte Tatin is only one!
May the right term would be tarte a tatin... or whatever.

Alexia, I used fesh butter , a tbs of duck fat ( ) and grated kefalotyri ( greek cheese very similar to parmesan). Oh I also added a lot of pepper!

I hoped that cape chef would read the thread and make a suggestion...

[Pongi]

Thanks everyone!

CC, you're right as usual, the true TT is made of apples and I should have talked about "tatin-like tarts".
I must say, however, that I love the pear TLT even more than the original one, and don't think there are problems in holding up properly if you use pears suitable for cooking like Martin Secs.

As for Clafoutis...I could say the same thing, since the True One is made, as you surely know, exclusively with cherries

Kimmie, your idea sounds very interesting! I've just got a recipe of magret de canard with a caramelized Porto sauce that should go well with a fig TLT...

Thanks Alexia for the links...unfortunately my PC refused to open the second one, so I remain unaware of the mushroom Tatin

Pongi

[Isa]

Jacques Pépin adds dried fruits and nuts to his tarte Tatin. I'm not crazy about the idea. In fact it must be a sin. I'm all for using the Tatin principle to create other dessert but if it's the real thing it has to be authentic.


If you decided to make a tomato Tatin, under each tomato halves, hide a roasted garlic clove. It's heavenly.

[Kimmie]

Originally posted by Pongi
Kimmie, your idea sounds very interesting! I've just got a recipe of magret de canard with a caramelized Porto sauce that should go well with a fig TLT...

Go for it even if you have to give it another name

[KyleW]

With apologies to Cape CHef, Jamie Oliver made and Apricot and Pistachio Tart Tatin that looked rather edible.

[RichardL]

There are some descriptions on Tarte Tatin which I can't read exactly in this page, because it's in French.
But I believe it revealed peaches and pears can be used in this dessert.....