A tarte tatin is basically an upside down pie made in either a special pan, or a cast iron skillet. It usually begins with caramelized sugar, butter is then added, then fruit, and finally pate brisee. The whole arrangement is then baked, let to cool slightly, and then inverted. It is a beautiful dish. There is something really stunning about a bringing a plate of glistening golden fruit to the table. I served this quince tarte tatin with some creme fraiche. I serve apple ones with some lightly whipped cream.
Here is my lovely quince tarte tatin. The quinces were first peeled and cored, and then poached with some spices, white wine, and a light sugar syrup.
Here is a tarte tatin pre-inversion. I wish I’d brushed the top with a glaze. Even though it goes on the bottom I still want it to be pretty. I think a sprinkle of sugar would be good too.