A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It’s a lot of caramely apple goodness atop a buttery crust.
This simple yet luxurious pasta supper comes together with exceptional ease thanks to skinny strands of quick-cooking angel hair pasta that are tossed with ingredients you probably already have on hand.
Animal fat is good for you, says author and fat advocate Jennifer McLagan. She’s hell bent on converting fat-phobes into fat fanatics. Will you change?
A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of decadence.
Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.