Recipe #10: La Tarte Tatin
On an episode of The French Chef Julia declared (while tossing one over her shoulder) that the rolling pins found in most American kitchens were “toys,” and proceeded to show her television viewers what real rolling pins were all about. Julia had six heavy-duty rolling pins—each distinctive—stored in a copper stock pot in her pastry pantry, just off the main kitchen. A rolling pin is an essential tool for making La Tarte Tatin, this week’s recipe. We recommend using the fourth version of this recipe, as published in The Way to Cook. Julia declared this version the “definitive recipe” because the Tarte came out perfectly, not collapsing during unmolding (as seen on The French Chef episode) or sticking to the pan.
This week, Jan Lilja, Associate Director for Management and Museum Services, tries her hand at La tarte des demoiselles Tatin … with some, shall we say, “artistic” results.
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—Posted by the National Museum of American History
