A Case for Tarte Tatin

A tarte tatin is best of American pie but adds a French twist, perhaps most fitting in these days between Independence and Bastille Day. Since South Carolina peaches are at the peak of perfection, why not try using seasonal fresh fruit instead of the traditional apple?

Adding to the inherent deliciousness of caramelized fruit edges, making a tarte tatin is even easier than pie. For starters, the dough only involves two steps: making the dough and rolling the dough. No fitting dough into a pie pan, stretching it, wondering, Will go up the sides of the pie pan all the way around? Will I have enough dough to make strips for a lattice top? Then there is the chore of decorative edges on the crust using fork tines or thumb indentations. Pies are wonderful, tasty and works of art, yes, but a tarte tatin is all that and more! 

The extra sizzle comes from sautéing the tart when it emerges from its thirty minute bake so that the fruit edges crisp up and turn dark golden. To guild the lily even more, whip up a cup of heavy cream for a side spoonful. Vanilla ice cream is delicious, but if you are sticking with the French theme, then homemade whipped cream is heavenly. Bonus: your arms get a tiny bit of a work out. 

Pies and tarts say and do so much. It's the baker whispering to the eater (even when the eater is the baker herself), I love you, and all is right in the world...at least for this moment. Fruit tarts and pies satisfy, soothe, and signal Summertime. Paired with a cafe au lait, left over slices make a healthy and indulgent breakfast. What else so small can deliver so much satisfaction? 

Find the full recipe for Peach Tarte Tatin HERE...

Pie is for Lovers

A weekly Summer Pie ritual serves as a solution to deliberating over which pie to make -- peach, cherry, blueberry, gooseberry, strawberry or rhubarb?

Commit to baking a pie each week. A kitchen habit established for a few Summer months accomplishes the following: happy family members, tasty and healthy (if you adjust sugar amounts) desserts on a regular basis, a handy surprise for last-minute vistors, a comforting practice for you to look forward to, and the inevitable title of Expert Pie Baker. After all, it doesn't take 10,000 hours of experience to become the best pie maker on the block.

To guide you, a few simple rules of the Academy Crust, and everything in between:

• Frozen butter is your friend, as it keeps dough flaky. You can even grate it into dry ingredients to avoid a mess.
• Kneading the dough is a good thing, making it supple and easier to handle.
• Wax paper is a no-no! Instead, use Saran Wrap for storing or rolling out dough.
• Prepared dough can rest for two days in the fridge or else rolled immediately, filled and shoved in the oven right away. The most discerning baker will neither know nor care.
• Bake pie in glass pie dish on floor of oven for crust worth devouring.
• Picking fruits? Juicy, ripe, local are the key concepts.
• Pies do not like to be stored in the refrigerator. Lay a piece of wax paper on top of pie and leave at room temperature. It will stay good for for up to 3 days, although sure to be devoured in less. 

So many choices are exactly why pie is never boring and much more interesting than cake. Summer pie, Winter pie, tomato pie, even four-and-twenty blackbirds pie! Crostatas vs. crumbles vs. double crusts? What’s complicated here? All are great. Try each and let your children vote. Include your children early and often on important family decisions. Lattice vs. open vs. closed tops? Same as above. Healthy, hearty dinner and dessert conversations will ensue. No one will be on the iPhones when pie is on the table. A difficult discussion coming up? Serve pie to help the medicine go down more easily. 

P.S. There's nothing like sharing a piece of pie with your sweetheart. Two forks plus one slice = love at first bite. Want to seduce a certain someone? Bake them a pie. Serve with a seductive wink. Searching for a heavenly Summertime treat? Start the day with a piece of leftover fruit pie and hot coffee. Rinse pie plate & repeat.