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On Perfect Tarte Tatin in 10 Easy Steps

@R0samond@twitter -mmm, that sounds tasty! I will definitely try it- but you may not want it for this recipe. The reason for the cold, not room temp butter, is that the oven's heat melts it into the dough and leaves little "pockets" behind...this is how you get that flaky, tender, buttery deliciousness. Think croissant or scone style. That's why our intrepid chef worked so hard to keep it cold, and why she left some butter pieces bigger than others- different sized pockets, is all. :)

Posted on October 3, 2012 at 12:51 am 0