Comments on: Father's Day: tarte tatin and éclairs redux http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/ Tue, 06 Jan 2009 05:26:04 +0000 http://wordpress.org/?v=2.6.5 By: Y http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/#comment-1178 Y Wed, 10 Sep 2008 07:22:55 +0000 http://www.syrupandtang.com/?p=448#comment-1178 You certainly do know how to spoil your family! :) You certainly do know how to spoil your family! :)

]]> By: Duncan http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/#comment-1177 Duncan Tue, 09 Sep 2008 11:26:37 +0000 http://www.syrupandtang.com/?p=448#comment-1177 It's funny how many different tarte tatin recipes there around the traps. My current favourite french cookbook doesn't add the pastry until half-way through the baking time! I agree, Greg (and breadpitt), yum cha seems to have been a very very popular choice this year! @elra: what a pretty tart! It's funny how many different tarte tatin recipes there around the traps. My current favourite french cookbook doesn't add the pastry until half-way through the baking time!

I agree, Greg (and breadpitt), yum cha seems to have been a very very popular choice this year!

@elra: what a pretty tart!

]]> By: breadpitt http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/#comment-1176 breadpitt Tue, 09 Sep 2008 02:32:51 +0000 http://www.syrupandtang.com/?p=448#comment-1176 simple dish bu enough to make people sliver, thanks for the tips on the apple part, i think yum cha drink tea or gor for coffee shop to have coffee time in term of cantonise in malaysia simple dish bu enough to make people sliver, thanks for the tips on the apple part, i think yum cha drink tea or gor for coffee shop to have coffee time in term of cantonise in malaysia

]]> By: Greg http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/#comment-1175 Greg Mon, 08 Sep 2008 10:03:46 +0000 http://www.syrupandtang.com/?p=448#comment-1175 off-topic, but stimulated by Neil, is yum cha the new Fathers' Day event? We went on Sunday morning, and were trampled in the rush....and this is Canberra! off-topic, but stimulated by Neil, is yum cha the new Fathers' Day event? We went on Sunday morning, and were trampled in the rush….and this is Canberra!

]]> By: neil http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/#comment-1173 neil Sun, 07 Sep 2008 23:42:23 +0000 http://www.syrupandtang.com/?p=448#comment-1173 Sometimes you see recipes that have you put the pastry on while the apples are caramelising. Tried it once and the pastry melted into the apples. Nice looking tart, my tart for father's day was an egg tart at yum cha! Sometimes you see recipes that have you put the pastry on while the apples are caramelising. Tried it once and the pastry melted into the apples.

Nice looking tart, my tart for father's day was an egg tart at yum cha!

]]> By: Manggy http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/#comment-1171 Manggy Sun, 07 Sep 2008 16:48:36 +0000 http://www.syrupandtang.com/?p=448#comment-1171 Hey, choux have a right to be eggy! Well, they do look wonderful :) I must confess, if you ordered me to make a tarte tatin today I would make it in the labor-intensive manner that you just described. I've never made one before, but it's just the way I've been "taught" (and by that, I mean in books and on television). But I've no doubt that the simple version works equally well-- after all, yours looks great. Hey, choux have a right to be eggy! Well, they do look wonderful :)

I must confess, if you ordered me to make a tarte tatin today I would make it in the labor-intensive manner that you just described. I've never made one before, but it's just the way I've been "taught" (and by that, I mean in books and on television). But I've no doubt that the simple version works equally well– after all, yours looks great.

]]> By: elra http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/#comment-1169 elra Sun, 07 Sep 2008 16:13:22 +0000 http://www.syrupandtang.com/?p=448#comment-1169 Duncan, This is my favorite tarte, I made it so many times and people are crazy with my tarte tatin. I agree with you about the simplicity of this tarte and I think is the most delicious apple tart out there. The way I make it, it's a little bit different from yours. If you have the time, please take a peek of my tarte tatin. http://elrasbaking.blogspot.com/search?q=tarte+tatin Cheers. Duncan,
This is my favorite tarte, I made it so many times and people are crazy with my tarte tatin. I agree with you about the simplicity of this tarte and I think is the most delicious apple tart out there. The way I make it, it's a little bit different from yours. If you have the time, please take a peek of my tarte tatin. http://elrasbaking.blogspot.com/search?q=tarte+tatin
Cheers.

]]> By: Duncan http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/#comment-1167 Duncan Sun, 07 Sep 2008 13:56:31 +0000 http://www.syrupandtang.com/?p=448#comment-1167 Thanks Greg:) I used two Granny Smiths and a Royal Gala. I was a little afraid that the grannies would be too tart, but they were just right. I've seen recommendations for Braeburns and the unfamiliar-in-Aus Cox Pippins. Another tip I should add is not to cut the apples into thin slices. People often tend to do this, and I know I've done it when trying to make individual sized tartes. Result=lots of liquid. Older recipes often specify quarters, but they're referring to much smaller apples than we see in Aus most of the time, so I'd recommend eighths (not smaller) for common largeish apple varieties. Thanks Greg:) I used two Granny Smiths and a Royal Gala. I was a little afraid that the grannies would be too tart, but they were just right. I've seen recommendations for Braeburns and the unfamiliar-in-Aus Cox Pippins.

Another tip I should add is not to cut the apples into thin slices. People often tend to do this, and I know I've done it when trying to make individual sized tartes. Result=lots of liquid. Older recipes often specify quarters, but they're referring to much smaller apples than we see in Aus most of the time, so I'd recommend eighths (not smaller) for common largeish apple varieties.

]]> By: Greg http://www.syrupandtang.com/200809/fathers-day-tarte-tatin-and-eclairs-redux/#comment-1166 Greg Sun, 07 Sep 2008 13:44:17 +0000 http://www.syrupandtang.com/?p=448#comment-1166 the tart looks stunning. Might we ask what apples you used, given that they don't seem to have disintegrated during the cooking? Yum yum. the tart looks stunning. Might we ask what apples you used, given that they don't seem to have disintegrated during the cooking? Yum yum.

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