Posted on 12/01/2016 11:48:42 AM PST by heterosupremacist
I use phyllo in my tart tatin. It was all I had on hand once and it worked so well, I keep it.
Stained-glass cookies is a classic recipe.
The crushed life savers should melt in the oven to form the stained glass.
Mmmmm....tarte tatin sounds luscious....the francophile in me says “merci.”
I was told to try Jolly Ranchers which refused to crush or be pulverized. Then the recipe called for the cookie to bake a bit before adding the “glass.” Instead, the hole in the middle completely closed up! Then the glass didn’t melt. Then, I threw the mess against the wall. Now I have the Life Savers which, of course, can be crushed.
An easy Epicurious recipe.
That is incorrect. Pie day is March 14, all other days are pretenders... which is no reason not to eat pie.
I only made them once.....for a gingerbread house.......but I don’t remember it being a particularly troublesome procedure.
Maybe its your oven......
Saturday is National Piewagon day.Rosie flies coast to coast eating today’s left-overs.
Maybe it’s me!
That’s beautiful.
Gen 6.3. And the Lord said, My spirit shall not always strive with man [120], for he also is flesh; yet his days shall be a hundred and twenty years:
Strong's # 120:
Adam, man, mankind, from 119 (adam, "red")
Adam (the man who is "red"): a-d-m aleph (1) dalet (4), mem (40) אדם
= 45
That is beautiful! I can’t eat phyllo but what a pretty idea!
I did not know it was national pie day! Wish I had time to cook. But I do not.
I added the condensed milk to my modified maida heater pumpkin pie on Thanksgiving, but I am not sure it brings anything. Maybe it needed to be caramelized to really bring another flavor in. The filling is already so flavorful that frankly I couldn’t taste the new addition. Did you by any chance caramelize the condensed milk first? That might have done it.
I looooove tarte tatin
!!!
Worked for an old Greek chef who made them daily for the hotel; in between doing a million other things, he’d automatically peel and chop a few more apples and toss them into the oven onto the ones already cooking down in their pan. That pie was just stuffed with a zillion cooked caramelized layers of apple.
YOU MUST USE thickly caramelized condensed milk.
And don’t use any old pumpkin pie filling.
I should have emphasized that the pumpkin filling suggested is meant to enhance the dulce de leche.
Ok, well, I didn’t caramelize it at all, just poured it onto the crust. My bad.
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