Tarte Tatin

Bravado cooking is about many things – making things from scratch, taking whatever time is required because your guests really are important, finding ways to drink good wine while you cook and – the subject of this post – showing respect for the classics.  If we can’t remember, understand the history and prepare the classic dishes, we are nowhere.  One of the classic desserts of all time is the Tarte de Demoiselles Tatin and it starts with a paté brisée, which is the same thing as our One-Handed Pie Crust, which you might want to review now – without repeating some of Howard’s antics (see Use Extreme Caution). (more…)