Wednesday, February 10, 2010
this post for a description of the method), I plan to make it much more often. I had two-day-old brioches on hand (that's actually what gave me the idea to make this dessert) but challah would work just as well or even slices of whole-grain pan bread which might have dried out a bit. Pan d'oro would be divine of course, but I can't imagine ever having stale pan d'oro lying around... I didn't weigh anything but here is what I used: 2 individual brioches, slightly dried out 1 and a half Golden Delicious apple 1 tbsp of butter (for the pan) 1.5 tbsp of dark brown sugar 6 tsp of granulated sugar After preheating the oven to 450 F, I peeled and sliced the apples thinly, buttered a 9" tart pan and dusted it with brown sugar before arranging the apple slices in a pinwheel on the bottom, then I set the tart pan in the oven for 10 minutes. While the apples were starting to bake, I sliced the brioches (not too thick not too thin, about 1 cm is fine) and set a small saucepan with a heavy bottom to heat on the stove. When it started smoking, I threw in one teaspoon of granulated sugar. It melted very fast, so I added a second teaspoonful and swirled the saucepan some. I progressively added the rest of the sugar, swirling constantly, sometimes taking the saucepan off the heat to slow down the coloring. When I figured I had enough caramel, I stopped, took the pan out of the oven, drizzled the caramel over the apples and arranged the brioche slices over the whole thing. I turned the oven down to 350 F. All that was left to do was to flip the tart over on a plate. It was actually easier to do that I thought it would be because most of the apples remained stuck to the bottom, which made it child's play to take them out with a spatula and arrange them prettily on the waiting brioche slices. Et voilà, a brioche Tatin! The Brioche Tatin goes to Susan, from Wild Yeast, for Yeastpotting.