Tarte Tatin: Living on the Edge


Ian Knauer

To try Ian's Tarte Tatin with fresh ginger, click here for the recipe.

Now that chefs are the culinary equivalent of rock stars, many have the requisite tattoos to match the status. Michael Symon's punctuation-less "Got Pork" is not my style. But Hugh Acheson's radish is nice. And my all-time favorite chef tattoo (sort of a tattoo—scarification, actually) is Gabrielle Hamilton's. She has an asparagus spear carved into her upper arm. It's pretty badass.

I don't have any tattoos. I prefer more traditional kitchen markings like scars and burns. I got a new one, a good one, last week, and I've been showing it off since. Of course, the kitchen is full of things that might cut or burn you, but this branding comes from the famous (and dangerous) kitchen tattoo/scarification artist called Caramel, which, if at the correct stage, is around 340 F. It happened when I flipped an upside-down apple tart right side up. A tablespoon of liquefied burnt sugar landed on and oozed down my forearm, burning all the way, like a lava flow. It was all I could do not to drop the dessert.


Photo by Ian Knauer

If you eat dinner at my table any time between October and early March, there's a good chance your dessert will be my version of a tarte Tatin. It is by and large one of my favorite desserts to make and eat. It's simple, flavorful, and really lets those apples take top billing.

And I have an affinity for apples.

There are two ancient apple trees that grow on my family farm in Pennsylvania. One is something like a Golden Delicious, which is the traditional apple used in the French dessert. The other tree's fruit, however, is similar to a McIntosh but tart like a Granny Smith, and has the flavor I prefer in my apple desserts. Of course, there aren't enough Knauer farm apples for you to use, too, but the closest commercially available variety is Winesap. If you can't find those, use Gala.

Most importantly, unless you're addicted to pain (or want desperately to be one of the cool kids), please, take care when flipping over the skillet.

Recipe: Fresh Ginger Tarte Tatin

Presented by

Ian Knauer is a former Gourmet test kitchen cook, and he wrote extensively for Gourmet and Gourmet.com until the close of the brand in late 2009. More

Ian Knauer joined Gourmet in 2001 and became one the cooks in the Gourmet test kitchens. He wrote extensively for Gourmet and Gourmet.com until the close of the brand in late 2009. He now contributes to several food-related publications, including his own blog, and when not in a kitchen, he is either hunting, fishing, tending his beehives, or foraging for dinner wherever it can be found.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus


Cryotherapy's Dubious Appeal

James Hamblin tries a questionable medical treatment.


Confessions of Moms Around the World

In Europe, mothers get maternity leave, discounted daycare, and flexible working hours.


How Do Trees Know When It's Spring?

The science behind beautiful seasonal blooming

More in Health

Just In