Comments on: Caramelized Pineapple Brown Butter Tart http://paulamaack.com/wordpress/?p=2838 by Paula Maack Mon, 06 Sep 2010 17:28:27 +0000 http://wordpress.org/?v=2.7 hourly 1 By: Paula http://paulamaack.com/wordpress/?p=2838&cpage=1#comment-483 Paula Wed, 20 May 2009 19:57:29 +0000 http://paulamaack.com/wordpress/?p=2838#comment-483 Hi Heather! Thanks for the compliments!! Congratulations on your victory!!! You must be a wonderful chef! I do hope you make the tart, and let me know how it turned out. :) Cheers, ~ Paula Hi Heather! Thanks for the compliments!!

Congratulations on your victory!!! You must be a wonderful chef!

I do hope you make the tart, and let me know how it turned out. :)

Cheers,

~ Paula

]]> By: Heather @ chik n' pastry http://paulamaack.com/wordpress/?p=2838&cpage=1#comment-475 Heather @ chik n' pastry Tue, 19 May 2009 14:26:37 +0000 http://paulamaack.com/wordpress/?p=2838#comment-475 Hi Paula! That tart looks awesome! I made a tart this weekend for an Iron Chef competition, and it won 2nd place (my other recipe was first though, so no worries!!)(it's my latest blog post on the site). We're making pies and tarts in culinary school this week, so i'm sure i'll have tart fever in no time and might whip this one up too! thanks for sharing! heather Hi Paula! That tart looks awesome! I made a tart this weekend for an Iron Chef competition, and it won 2nd place (my other recipe was first though, so no worries!!)(it’s my latest blog post on the site). We’re making pies and tarts in culinary school this week, so i’m sure i’ll have tart fever in no time and might whip this one up too! thanks for sharing!

heather

]]> By: Paula http://paulamaack.com/wordpress/?p=2838&cpage=1#comment-468 Paula Mon, 18 May 2009 07:39:56 +0000 http://paulamaack.com/wordpress/?p=2838#comment-468 Mat, I am so glad you enjoyed the tart! Which version of the shell did you end up making? I haven't made David/Paule's version yet, but I plan to try it next with fresh berries. Having more creme fraiche and lemon zest, and slightly less sugar is a great way to go. I did that on my second version and loved it that way, too. I added slightly more cream cheese on the third try, and found the balance to be slightly off as well, and a little too sweet overall. That is actually the version I photographed, above. I would love it if you shared your peach Tart Tatin recipe! Peaches should start to happen around here in about a month and I can hardly wait. Perhaps I can make my dreadful typing faux pas up to you by making your recipe and posting it on my blog in your honor, in time for the peak of peach season? Let me know what you think... Cheers, ~ Paula Mat, I am so glad you enjoyed the tart! Which version of the shell did you end up making?
I haven’t made David/Paule’s version yet, but I plan to try it next with fresh berries.

Having more creme fraiche and lemon zest, and slightly less sugar is a great way to go. I did that on my second version and loved it that way, too. I added slightly more cream cheese on the third try, and found the balance to be slightly off as well, and a little too sweet overall. That is actually the version I photographed, above.

I would love it if you shared your peach Tart Tatin recipe! Peaches should start to happen around here in about a month and I can hardly wait. Perhaps I can make my dreadful typing faux pas up to you by making your recipe and posting it on my blog in your honor, in time for the peak of peach season? Let me know what you think…

Cheers,

~ Paula

]]> By: Mat http://paulamaack.com/wordpress/?p=2838&cpage=1#comment-465 Mat Sun, 17 May 2009 14:31:41 +0000 http://paulamaack.com/wordpress/?p=2838#comment-465 The tart was very nice (just ate it). Brilliant crust with nice nutty flavour. I added some more cream cheese to the filling to make it denser. Next time, I will change the ratio to add more creme fraiche and less sugar. The pie was a bit to sweet, especially the glaze. Next time, I will use less of it (and perhaps with some more lemon juice added). I will have to try TT again next time in Paris to re-check. What a difficult task :-) Definitely try peach version; it is one of the best flavours for me (if you need the recipe, just let me know). The tart was very nice (just ate it). Brilliant crust with nice nutty flavour.
I added some more cream cheese to the filling to make it denser. Next time, I will change the ratio to add more creme fraiche and less sugar. The pie was a bit to sweet, especially the glaze. Next time, I will use less of it (and perhaps with some more lemon juice added).

I will have to try TT again next time in Paris to re-check. What a difficult task :-)

Definitely try peach version; it is one of the best flavours for me (if you need the recipe, just let me know).

]]> By: Paula http://paulamaack.com/wordpress/?p=2838&cpage=1#comment-462 Paula Sun, 17 May 2009 09:45:58 +0000 http://paulamaack.com/wordpress/?p=2838#comment-462 Oh my gosh, Mat! You are so completely right! I read and re-read that and still saw 12 tablespoons, not 12 oz. My brain must have seen what I was thinking instead of what was written. I am so sorry you toiled with a recipe that had a typo in it! Please forgive me. I have fixed it now that you helped me see the light - thank you! I do hope the tart shell turned out okay once you added more flour. Wow. That must have been quite rich and buttery! The Tart Tatin I had at Berthillon was so incredibly caramelicious I could hardly believe it was made of apple. The apples were sliced thick, yes. But, they were so perfectly caramelized that the they were the very the essence of caramel. Nearly translucent. Was it like that for you when you tried it? I have tried to duplicate it, but haven't succeeded, yet. I have been looking forward to trying it with pears the next time I have the gumption to make Tart Tatin again. I have not had it with peaches, but it sounds wonderful! Peach pie is my all time favorite, so I am sure I would love it. Let me know how your tart comes out, and I will try to come up with a way to make my lame typing error up to you. Cheers, ~ Paula Oh my gosh, Mat! You are so completely right! I read and re-read that and still saw 12 tablespoons, not 12 oz. My brain must have seen what I was thinking instead of what was written.

I am so sorry you toiled with a recipe that had a typo in it! Please forgive me. I have fixed it now that you helped me see the light - thank you! I do hope the tart shell turned out okay once you added more flour. Wow. That must have been quite rich and buttery!

The Tart Tatin I had at Berthillon was so incredibly caramelicious I could hardly believe it was made of apple. The apples were sliced thick, yes. But, they were so perfectly caramelized that the they were the very the essence of caramel. Nearly translucent. Was it like that for you when you tried it? I have tried to duplicate it, but haven’t succeeded, yet.

I have been looking forward to trying it with pears the next time I have the gumption to make Tart Tatin again. I have not had it with peaches, but it sounds wonderful! Peach pie is my all time favorite, so I am sure I would love it.

Let me know how your tart comes out, and I will try to come up with a way to make my lame typing error up to you.

Cheers,

~ Paula

]]> By: Mat http://paulamaack.com/wordpress/?p=2838&cpage=1#comment-461 Mat Sun, 17 May 2009 07:32:23 +0000 http://paulamaack.com/wordpress/?p=2838#comment-461 I checked Nicole's recipe and it calls for 6 tbsp butter (which is about 90 g; the same as in David's recipe). The quantity of flour is also the same (1 cup = 5 oz). In your version, the quantity of butter per 2 cups flour is 12 oz, i.e. 6 oz per cup of flour (= 170 g). But hey, it works in your kitchen. I guess I was too careful when heating butter due to your warning not to let it overcook. However, butter (I am using regular French butter) has 82% fat and not too much to loose when heated. I will be trying the "David" version today. I hope it works; your recipe for the filling is tempting. P.S.: You say that Tarte Tatin at Berthillon is one of your favourites. I had it but did not like it much although TT is one of my favourite desserts. Just curious what do you like with it compared to other TT versions. For me, it has too thick apple layer, so the caramel flavour is not so intensive. I prefer (and make) TT with apple (or have you tried peach) quarters, cook for a long time, to get still soft and juicy apples, rich with caramel and with apple freshness just cutting through it. I checked Nicole’s recipe and it calls for 6 tbsp butter (which is about 90 g; the same as in David’s recipe). The quantity of flour is also the same (1 cup = 5 oz). In your version, the quantity of butter per 2 cups flour is 12 oz, i.e. 6 oz per cup of flour (= 170 g).
But hey, it works in your kitchen. I guess I was too careful when heating butter due to your warning not to let it overcook. However, butter (I am using regular French butter) has 82% fat and not too much to loose when heated.
I will be trying the “David” version today. I hope it works; your recipe for the filling is tempting.

P.S.: You say that Tarte Tatin at Berthillon is one of your favourites. I had it but did not like it much although TT is one of my favourite desserts. Just curious what do you like with it compared to other TT versions. For me, it has too thick apple layer, so the caramel flavour is not so intensive. I prefer (and make) TT with apple (or have you tried peach) quarters, cook for a long time, to get still soft and juicy apples, rich with caramel and with apple freshness just cutting through it.

]]> By: Paula http://paulamaack.com/wordpress/?p=2838&cpage=1#comment-458 Paula Sat, 16 May 2009 18:30:46 +0000 http://paulamaack.com/wordpress/?p=2838#comment-458 Interesting. I have made this tart shell three times, so far. The first time I followed Nicole's version with the two extra tablespoons of flour per cup (5 oz), and it was too dry and needed less flour. So I adjusted it with less flour for two more tries and it was perfect as stated above. And, yes, the butter is doubled, but it loses moisture volume as it cooks on the stove top. I'm so sorry to hear you had trouble with the formula and that you needed to add more flour to form the ball. Did you brown the butter for 20 minutes? What type of butter/flour are you using? Best, ~ Paula Interesting. I have made this tart shell three times, so far. The first time I followed Nicole’s version with the two extra tablespoons of flour per cup (5 oz), and it was too dry and needed less flour. So I adjusted it with less flour for two more tries and it was perfect as stated above. And, yes, the butter is doubled, but it loses moisture volume as it cooks on the stove top.

I’m so sorry to hear you had trouble with the formula and that you needed to add more flour to form the ball. Did you brown the butter for 20 minutes? What type of butter/flour are you using?

Best,

~ Paula

]]> By: Mat http://paulamaack.com/wordpress/?p=2838&cpage=1#comment-457 Mat Sat, 16 May 2009 16:56:23 +0000 http://paulamaack.com/wordpress/?p=2838#comment-457 You should check the quantities in the recipe. I followed it for the dough and even after adding 10 extra tablespoons of flour, the dough still did not form a ball. In David's recipe, it is 150 g flour for 90 g butter and you have 280 g flour (about double) for 340 (!!!) g butter. You should check the quantities in the recipe. I followed it for the dough and even after adding 10 extra tablespoons of flour, the dough still did not form a ball.
In David’s recipe, it is 150 g flour for 90 g butter and you have 280 g flour (about double) for 340 (!!!) g butter.

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