We needed a special dessert to top off our Easter Feast...
...I used my favorite crazed white quiche dish - another wedding gift from many years ago...
...generously greased with vegan butter...
...sprinkled with organic beet sugar...
...organic Braeburn apples peeled and sliced 1/8 inch thick (or thereabouts)...
...and tossed with some sugar and cinnamon...
...and arranged over the bottom of the quiche dish and dotted with more vegan butter...
...then spread your Pâte Brisée Sucrée over the top and trim the edges...
...then pop it into a 375 degree oven...
...tarte is done when you see a thick brown syrup bubbling up around the crust...
...invert immediately onto a heatproof dish - I just used a plate because I wasn't sure my fancy cake plate was heatproof - let it cool there...
...and then transferred it to my pretty cake plate for serving...
There is nothing quite as delish as Tarte Tatin and yours looks really, really yummy.
ReplyDeleteSometimes I cook apples to have and I now cook them in butter and sugar - they become so lovely and toffee like - just like the apples in Tarte Tatin!
I love your website, and having been using it to make delicious French food, vegan version!
ReplyDeleteI live in Paris and often look at menus at brasseries and sigh at how they never serve any vegan friendly food. So a very big thank you for this idea!
My mother's favorite dessert is Tarte Tatin, and she took us to the original place it was made. The story is that the sisters Tatin made a regular tarte and then dropped it on the floor. They just scooped it up and served it pastry-side up, calling it Tarte Tatin.
@Anna Gosme
ReplyDeleteHi Anna,
Thanks so much for stopping by The Vegan Version...it's nice to 'meet' you...I love the story about the Tarte Tatin...so fun!
Have a lovely day!
~Affectioknit-ly,
Teresa