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Lauren V. Allen/Bodega Bakes Pie—whether it’s pumpkin, pecan or apple—is always invited to the holiday feast, but it’s not exactly the most original dessert idea. This fall and winter, opt ...
The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.
Preheat the oven to 350°. In a heavy 14-inch skillet, combine the sugar, light corn syrup, water and vanilla bean and seeds and bring to a boil, stirring to dissolve the sugar.
The caramel might be a little tricky, but we promise going low and slow and resisting the urge to stir is the way to make sure that you have the perfect caramelized bottom. Get the Tarte Tatin recipe.
The bakers were challenged to make, in 2 hours, 2 different flavoured sponge puddings with different accompaniments, 6 of each. Mary set the Queen of Puddings as the technical challenge. For the showstopper, the bakers were required to make in 3 + 1 ⁄ 2 hours one large strudel, either with sweet or savoury fillings.
MasterClass: Jock Zonfrillo, Khanh Ong, Michael Weldon and Jerry Mai — Jock demonstrated how to make an Apple Tarte Tatin with Brown Bread Ice Cream and Salted Apple Caramel. He also demonstrated how to make Triple Hog Corn 'n' Cheese. Khanh then provided a demo of how to French trim a lamb rack with a piece of string instead of a knife.
For the signature challenge, the bakers were asked to make 12 identical caramel biscuits. For the technical challenge, they were tasked with making a classic pear tarte tatin. For the showstopper, the challenge was to make a caramel mousse with at least two types of caramel.
If you prefer to compare Ina's perfect pot roast with other variations, try some of our other favorite pot roast recipes at home. Mississippi Pot Roast. Slow-Cooker Pot Roast.