What are you baking this week?

[herbidacious]

Yes, of course, Suelle. (However I end up adding quite a lot...) But my mother used to manage without doing this and used to tut (or equivalent) when she saw my efforts. She was an excellent baker... (but not a great cook).

[Suffs]

Tonight’s supper is Tomato tarte tatin

[Earthmaiden]

Looks lovely, Suffs. What do you use in place of caramel (ie. as you would have in an apple one)?

[Suffs]

It’s a recipe from Lindsay Bareham’s Big Red Book of Tomatoes. The ‘caramel’ is a heaped tablespoon of caster sugar and a tablespoon of balsamic.

[Suffs]

[Suffs]

I used home grown plum-type tomatoes. No idea of the weight.

If anyone wants me to type that recipe out please let me know.

I plan to try a similar tarte tatin sometime using quartered fennel bulbs.

[Earthmaiden]

Thanks! Can see that'd produce a good goo!

[Stokey Sue]

Herbi. I think the curdling (or not) has to do with how well your mixing emulsifies the sugar-fat-egg mix
I've hardly ever had curdling using an electric mixer of any kind and I think how well you cream the fat and sugar first makes a big difference, I keep going until it looks like whipped cream, which is what someone (probably Zena Skinner) on the TV used to tell you to do, then start adding the eggs. If adding a few eggs I also think it's worth lightly beating the eggs together so you really can add a little bit at a time, especially if mixing by hand.

I have made Delia's red onion tarte tatin a few times to take to a bring a dish, really needs a lit of onions, but delicious, the tomato one looks great Suffs

[Suffs]

Ma was at school with Zena Skinner. She certainly wasn’t taught to cook at that school.

Looks like others have had the same idea … there’s several recipes online … some with apple and fennel, one with grapes and fennel … this looks good

https://thedirtyraven.com/blogs/recipes ... arte-tatin

[aero280]

Have you tried reverse creaming? Mix the fat and flour first? I've found a better crumb from this method.

[Suffs]

This looks good too
https://www.deliciousmagazine.co.uk/rec ... rte-tatin/

[Stokey Sue]

Ad Ian is no there I will say "Harrumph, it's only a Tarte Tatin if made with apples, anything else is a tarte renversée(upside down tart)" but I think that ship has sailed - true there are lots of recipes for not-apple-Tatin in French magazines

Delia's onions
https://www.deliaonline.com/recipes/int ... arte-tatin

[Badger's Mate]

I believe that Delia’s upside down apple tart (which I make each autumn) isn’t referred to with the T word, although it is credited as a source.

https://www.deliaonline.com/recipes/int ... apple-flan

It’s made with shortcrust though, so not a Tatin to any purists we might happen to know.

[Ameew]

Probably the best scones I’ve ever made . Something I’ve never had much success in before

[Suffs]

Those look lovely Ameew

I may make some scones tomorrow morning if I get the time … I’ve some milk that’s past its best …

[Stokey Sue]

I believe that Delia’s upside down apple tart (which I make each autumn) isn’t referred to with the T word, although it is credited as a source.

https://www.deliaonline.com/recipes/int ... apple-flan

It’s made with shortcrust though, so not a Tatin to any purists we might happen to know.

Larousse says shortcrust for a Tatin, my objection to Delia’s recipe is the confusion between caramel and brown sugar which is brown because it contains molasses, caramel is best made with white sugar (as Larousse does)

[Suffs]

We had 300 mls of ‘off’ milk so I’ve made fruit scones … we’ll take some tk MIL’s tomorrow. Any others not eaten here before we go can be frozen.

[Badger's Mate]

Larousse says shortcrust for a Tatin, my objection to Delia’s recipe is the confusion between caramel and brown sugar which is brown because it contains molasses, caramel is best made with white sugar (as Larousse does)

Ah, I stand corrected. I have seen it so often on a puff base that I thought it was the standard version. Delia’s recipe makes a perfectly good apple tart and she doesn’t call it a Tatin, so hopefully nobody gets upset.

[halfateabag]

Yesterdays tarte tatin was make with peeled dessert apples and shop bought puff pastry. My effort the other week was HM short crust on a flat plate, sliced apples in the middle and the edges flipped over to retain the structure. I did cook it in the AF but it needed turning over for the base to crisp up but it did work.

Friday is World Pasta Day, what will you be cooking up ?

Sea. What do you think of this one ? https://www.rightmove.co.uk/properties/ ... el=RES_BUY Just in case we loose Forge Barn.

We are on operation clear up, ready for tomorrow. I do wish I was a slightly tidier person....

[Busybee]

Zosh, that house is beautiful with a really good ‘flow’.

BB