Recipe: A floral peach upside-down tart and an herbaceous endive version show how you can adapt this classic French dish, with limitless possibilities.
I’ve been riffing on this classic French apple tarte Tatin for years. Named after the Tatin sisters of Orléans, who accidentally flipped their intended dessert and served it to great applause, turning it into a legendary triumph. For a savory version, I love the bitterness of Belgian endive against the buttery, flaky pastry that caramelizes with just a bit of sugar and citrus. Look for blemish-free spears of endive with tightly packed leaves that aren’t too water-logged.
• On a lightly floured clean kitchen surface, using a rolling pin, roll dough into an 11-to-12-inch round or square, depending on size of pan using, about 1/8-inch thick. Transfer dough to a sheet pan and cut 3 two-inch slits across center of dough and place in fridge until ready to use. Cut endive lengthwise in half with core intact.
• On a lightly floured clean kitchen surface, using a rolling pin, roll dough into an 11-to-12-inch round or square, depending on size of pan using, about 1/8-inch thick. Transfer dough to a sheet pan and cut 3 two-inch slits across center of dough and place in fridge until ready to use. Transfer dough to a sheet pan and cut three two-inch slits across center of dough and place in fridge until ready to use.
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