Apple Tarte Tatin

Apple Tarte Tatin | ZoeBakes photos by Zoë François

The Apple Tarte Tatin is a quintessentially French dessert. There are really two styles of french pastry, the super fussy, Marie Antoinette style creations that are almost too beautiful to eat and look nearly impossible to create and then the country-side, rustic sweets that are more delicious than beautiful. I say this falls into the second category, but I think it is stunningly beautiful with it’s rich caramel apples and flaky pastry peaking out from under them. Rustic yes, but no less sophisticated than a Croquembouche or Paris-Brest, in my mind. 

I was inspired to make this Apple Tarte Tatin when the latest issue of Bake From Scratch Magazine arrived and Susan Spungen‘s Tarte was on the cover. Before I even opened the magazine I was preparing it in my head. The weather here in MN is news worthy and we are expecting the temperature to fall below -60, so I have to make the Apple Tarte Tatin with the ingredients I have on hand, since I will NOT be leaving the house to shop. I don’t have puff pastry made and although Susan’s extra flaky dough is faster than the traditional dough, it still requires more time than I have today, so I got creative and made a very non-traditional baklava-like crust. I simply layered phyllo dough with honey, butter, vanilla and walnuts until I had a crust worthy of the caramelized apples. It is just as flaky and adds a bit of depth and character. Both ways are terrific and Susan’s article in the magazine is all about the classic and the reinvented (she made gorgeous pineapple and savory tomato versions as well) , so I think she’ll approve! 

You can watch me make the tarte in my instagram videos (along with homemade vanilla extract) and the recipe is below:  (more…)

Read More

Baklava – A sophisticated twist on the classic!

Baklava Recipe | ZoëBakes | Photo by Zoë François

Thanks to Peter of kalofagas.ca (I follow his culinary journey on Twitter), I’ve been craving Greek food, and baklava in particular. For some crazy reason I haven’t made it since I was in college, about 20 years ago. I love the crisp phyllo which is layered with ground nuts, sweet spices, bathed in butter and honey with just a touch of rose water. It is this last ingredient that gives the recipe its magic. The rose water should be so quiet as to be undetectable, but make people wonder why this baklava is so much better than any other!

Too much and you cross the line into a Crabtree & Evelyn fragrance, so take it easy!

I decided to make the baklava as individual desserts instead of the traditional diamond shape pieces. I thought it would be more elegant to serve. It may take a few more minutes to assemble this way, but the presentation is worth the effort! (more…)

Read More