tag:blogger.com,1999:blog-17422713.post7979410104062762281..comments2012-01-02T15:58:44.618-05:00Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-17422713.post-63153899874290846282012-01-02T15:58:44.618-05:002012-01-02T15:58:44.618-05:00I LOVE this idea... definitely going to try it. Soft apples has been a problem for me in the past. I&#39;ll be interested to see if my (French) DBF who loves tarte tatin notices the difference.emigliahttp://www.tomatokumato.comnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-35751188476251848792012-01-01T15:12:53.660-05:002012-01-01T15:12:53.660-05:00Delicious-looking menu. Happy New Year 2012!<br /><br />Best wishes!Pazhttp://www.blogger.com/profile/16474744535758934925noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-10668043873055510652011-12-30T16:00:44.839-05:002011-12-30T16:00:44.839-05:00I am sure you can use quince with your favorite tart tatin method. the method I use here is the one I got from epicurious.com many years ago for a pear tart tatin made with pear halves. i am guessing the method you describe works better for apples since they turn soft a lot faster than bosc pears or quince and don&#39;t need any cooking before the baking step.Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-45313556207731191542011-12-30T07:53:30.254-05:002011-12-30T07:53:30.254-05:00Hi,<br /><br />nice recipe.<br />I wonder if it makes a difference to my method of making a tarde (although with apples):<br /><br />I meld the sugar to make caramel, then add some butter, then the apple wedges, cover this with the dough (?) and put this into the oven for half an hour, then go on as you...<br /><br />So I make the caramel first, then add the fruits whereas you add the quince on the sugar and then cook it before baking..<br /><br />Just interessted...<br />Cheers,<br /> Michael<br /> micha-1 at fantasymail deAnonymousnoreply@blogger.com