La Vie en Rose with Pink Apples and Pink Bubbles: Tarte Tatin + JCB No. 69 Brut Rosé Crémant de Bourgogne #Winophiles
- Host Cindy Rynning of Grape Experiences is recreating Julia’s first meal in France with Dîner Ce Soir: Sole Meuniere à la Julia Child and La Perrière Blanc Fumé de Pouilly 2018.
- Wendy Klik of A Day in the Life on the Farm tempts with Supremes de Volaille a l’Ecossaise and a Chardonnay from Burgundy.
- Terri Steffes of Our Good Life pairs A Julia Child Omelet and Meyer-Fonne Riesling.
- Jane Niemeyer of Always Ravenous presents Coq au Vin à la Julia Child and Savigny-Lès Beaune Pinot Noir.
- Nicole Hudson of Somm's Table surprises with Julia’s Rôti de Porc Poêlé and Couvent des Thorins Moulin-à-Vent.
- Gwendolyn Alley of Wine Predator entices with Julia Child’s Braised Short Ribs with a Bordeaux Petit Verdot.
- Camilla Mann of Culinary Adventures with Camilla embraces La Vie en Rose with Pink Apples and Pink Bubbles: Tarte Tatin + JCB No. 69 Brut Rosé Crémant de Bourgogne.
- 200 grams sourdough starter
- 500 grams flour plus more for rolling
- 60 grams organic granulated sugar
- 2 eggs for the dough plus 1 egg for baking
- 160 grams warm water
- 2 sticks butter, cold
- Also needed: rolling pin, waxed paper, baking sheet, silicone brush for the egg wash
- 2 pounds apples, I used local-to-me Pink Pearls
- 3 Tablespoons water
- ½ cup organic granulated sugar
- 3 Tablespoons butter
Using an 6-inch flat-sided cake pan as a template, cut circles out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
I cut the remaining dough into hearts and baked them as a decoration for the tartes.
Peel and halve the apples, using a spoon or melon baller to remove the cores. Preheat oven to 375 degrees Fahrenheit.
In a large saucepan over medium heat, stir together the water and sugar until dissolved. Then cook until light amber in color, approximately 5 to 7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples and stir until they are coated in a thick layer of caramel.
Cook for approximately 15 to 20 minutes. Turn the apples constantly so they are evenly coated in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Take care not to burn the caramel or it will get bitter.
Arrange the apples in the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan. Place in the preheated oven and bake for 45 to 50. The pastry should be golden brown and firm. Cool for about 1 hour, then invert onto a plate.
Slice and serve with a sparkling wine.
Stay tuned for my Boeuf Bourguignon post coming soon. And the #Winophiles will be back next month with affordable Bordeaux wines with Linda of My Full Wine Glass hosting. Can't wait!