There’s no arguing with centuries of French diners—but to my taste, the flavor of the apples in the standard brasserie tarte tatin is overpowered by sugar and butter. Cutting down on those two ingredients makes the apples more assertive and brings their inherent sweetness forward. I also substituted maple syrup (grade B, the deep dark kind) for some of the sugar, a natural combination, since apple trees and maple trees often thrive on the same Vermont hillsides. The French tarte tatin is made with Reinette apples. The closest to those in America are Golden Delicious, which, like the Reinette, maintain their structure while baking and are able to absorb flavor. One of the great delights in baking is that moment when you flip the tarte tatin out of the skillet to behold the dark golden color of apples and to breathe in the seductive aroma.
— Bill Yosses
Get the recipe: Use Bill’s Flaky Piecrust recipe to make this tart.
• ON-DEMAND: Listen to Faith and Bill describe this recipe, as well as others from the book. •
Reprinted from The Sweet Spot by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Bill Yosses. Photo Copyright © Evan Sung.