The Project: Tarte Tatin (upside-down caramelized apple tart)

Each Friday we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking, when you can spend a little more time in the kitchen. This week, it's Tarte Tatin (upside-down caramelized apple tart). It will take about two hours -- you'll make the buttery crust yourself, and it needs to chill a bit before assembling the dish. This recipe was adapted from "The Country Cooking of France" by Anne Willan.

Want more recipes from the L.A. Times Test Kitchen? Browse hundreds at www.latimes.com/recipes. And keep checking back. We're always adding more.

If you try this recipe -- or any other Test Kitchen recipe -- we'd like to see a photo that we can use on the Daily Dish. E-mail me at rene.lynch@latimes.com.

--Rene Lynch
Twitter.com / renelynch

Photo credit: France Ruffenach

Comments

[oakmonster]

Looking forward to try making this. I did a quick and dirty version of Jacques Pepin before and burned the caramel. LOL.