Butternut and Acorn Squash
Bacon, Maple, Hazelnut, Goat Cheese, Sage
I have a feeling I’m going to get more requests to make the Sweet & Savory Autumn Tarte Tatin this season. With its nutty, tangy, and sucré flavors, the smoky aromas, rich earthy colors, and crispy, creamy, flaky textures ~ the famous inverted French pie originally made with apples back in the late 1800’s ~ is heart and soul of the inspiration for this recipe.
Butter, brown sugar, and maple syrup are intensified and caramelized at the bottom of the cast iron pan while the pastry on top remains dry, light and crisp. Stephanie Tatin’s inadvertent “mistake” in cooking an apple pie up-side-down has become a part of culinary history and its method copied in various forms over the years. Sometimes sweet, sometimes savory ~ here I present a delightful Autumn tarte that is both…