Oh ya, the recipe

As per my reader's request, and of course it makes perfect sense since I've been writing about it so much, here is the recipe for the Tarte Tatin, it's on the FoodTV web site here:

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=2565

It doesn't tell you everything. You should cook the crust separately from the apples, at least most of the time (my idea is to cook it mostly, and then put it on top of the apples for 10 minutes or something but I haven't put this to the test) and between two cookie sheets, apparently (according to a climber at the Rock Oasis! :-P Think of it: two guys in a climbing gym talking about baking! hehe) which I think is to keep it nice and flat. The reason for this is that if you cook it the whole time on the apples, the crust doesn't puff up as it should, instead it gets soggy and dense and tastes like it's not cooked. Also, a quarter of an inch seems a bit thick to me, to roll it the last time. Also, it is VERY important to SPOON the sugar into the pie plate after you've melted it in the pan, as it says in the recipe. If you just pour it, the sugar hardens almost instantly into a big glob in the middle of the plate, whereas you'd like it evenly spread around. If it hardens once it's spread around that's fine. You cook it with the apples anyway. Another tip is, a bit more sugar and butter and apples for each pie doesn't hurt! :-D