Quince tatin by Anne-Marie Bassoul

November 3, 2013  • 

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.


copy annema head shot

annem cake

 

Comments

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  1. Tom Tall Clover Farm says:

    Joumana, that looks delicious, and especially with quince as the fruit — sweet, tart and perfumed. I just harvested quince and made a wonderful chutney in the British style. In the states, quince are so underused, but I suspect that will change for the better as I see more and more recipes for this wonderful fruit. Warm regards, Tom

  2. weavethousandflavors says:

    Hi Joumana,

    I may have mentioned this before but am completely bummed I missed out on quince this season. The tarte tatin is superb and I love your friends personality too! Hope you are well my friend.

    chow! Devaki @ weavethousandflavors

  3. domi says:

    Une belle recette à mettre dans un ” coing “….

  4. Elena says:

    Wonderful and flavorful version of Tatin!
    i like such Tatin too and I add a little cardamom and cinnamon stick during quince preparing.

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