Tarte Tatin

Last weekend, in an attempt to pair a dessert with some rosemary flavored beer my friends brewed, I made a tarte tatin. I scented the apples and pastry slightly with some rosemary and citrus to accent the beer. I also opted to make a tart-type dough instead of using traditional puff pastry, because I find that puff pastry can be a bit too flaky and soggy.

Overall I was happy with the result, although it could have looked a bit more refined. Also, because I allowed the apples to cook so long, I think they became a bit to sweet to pair well enough with the beer.

Here’s the recipe…

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