Friday, February 17, 2012

Recipe Testing: Tenacious Tart Tatin (French Caramelized Apple Tart)

What a beauty!!  I tested this recipe a while ago, but thought the picture was to pretty not to share!

Again, this photo is part of the series of recipes I am testing for Terry Hope Romero's new vegan cookbook, scheduled to be published this Fall!  I cannot tell you how excited I am to be a part of this, AND to see the final product!!

This tart was, for lack of a better word,  Fabulous... and unique, in that it used a shortbread crust made with partially frozen olive oil for the fat. Isa and Terry discuss this technique a bit in Vegan Pie in the Sky, but I haven't tried that particular recipe as of yet. I was a tiny bit skeptical at first, but let me tell you, this crust was amazing: flaky and rich, AND it was "mother and grandmother approved"!

I think this would be a great pie/tart for a beginning pie makers, as the crust is pressed into the tart shell instead of rolled out. 

I made my tart with Honey Crisp apples, which worked quite nicely ^_^

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