Last night my friend Anne-Marie came over to visit and brought this; she said “it is not the usual Tarte Tatin“; these oversized apples are actually quinces; Anne-Marie is a friend I am extremely proud of; she dropped her glamorous Parisian life and a lucrative career to dive into the world of pastry, training with the most famous French pastry chefs (Gérard Mulot, and others) and moved to Beirut to spend her time baking for restaurants and amateurs of fine buttery pastry made with a professional flair and a homemade taste. Her talent lies in the deft dosage of sweetness and richness in her pastries, unlike any other commercial pastries I have tasted.
I did not ask for her recipe but if requested, she may part with hers; this Tarte Tatin was the best I have ever had.
She can be reached at (961) (03) 382-436.
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