Tart Tatin part 2

Just a quick post to say that tart tatin doesn't have to be restricted to apples - in the summer I make it with apricots but I make a caramel first, then add the apricots, the heat of the oven is enough to cook them with the pastry. Cooked apricots are slightly sour which balances the caramel brilliantly. Another favourite is quince.

I made this quince tart tatin in Paris last October. with the quinces from Franck and Lise's garden. They took for ever to soften and the smarter method would be to poach them first, then add them to the caramel like the apricots. But this tart had the most fabulous flavour from the long slow cooking and the quinces imbued the caramel with their powerful perfume, plus  the colour was fabulous.