Since reading Michael Ruhlman’s thing about Tarte Tatin I’ve been tempted to make one for a long while. Two people named Larry recently made them, and this kept reminding me that I had not done so, and that was excuse enough.
I’ve had some apples in my fridge drawer for a couple of months, and I needed space for all the cooking this weekend, so I decided today was the day to make it. Sugar, butter, apples, and the Cook’s Illustrated pie crust with vodka (worked like magic; flaky, delicious) and I get something that looks like the following:
Ugly stuff. Doesn’t look like the beautiful versions I see in pictures, but tasted excellent. Highly recommended and not much work.