Tip/ guidance for the young chef :Tart tatin for beginners 

I have been asked few times for a tart “Tatin” recipe , as  you know i am not a pastry chef ,and I look at things trough the eyes of a cook/ chef de cuisine .

Tart tatin is a method I always liked , so I made many tests and experiment and trust you possibilities are almost endless , when the request to share my ideas regarding tart tatin came I thought it would be great to share with you some guide lines  tips and methods , so here is a link to a PDF doc i wrote for you to which I hope will help you to achive a good result, it’s a long article and not you’re everyday recipe .

Tart tatin by Michael Katz

The main photo at the top is of the one that  i have for this article and the base is a cake base ( see article for method)

The following photo is how I have started the tart .

The following photos are to give you idea of how endless variation out there and the sky is the limit .


please feel free to ask me any question, remarks – good luck and thank you for reading

Michael

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About michaelkatz1

שמי מיכאל כץ טבח במקצועי מאז 1991-לא מעט תפקידים עברתי בחיי בינהם מורה בבית הספר ״ קורדון בלו ״ באנגליה שם גיליתי כמה אני אוהב ללמד ולכוון את הדור הצעיר.
This entry was posted in baking, chef, cooking, cooking training, kitchen, kitchen techniques, learning to cook, tart, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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