Hi, I'm Chef Mercedes. I'm a graduate of the French Culinary Institute/International Culinary Center's classic pastry arts program. Currently I do not work in the food industry so I use this blog to share my love of eating and passion for baking with the world. I hope you’ll enjoy what I have to share about baking and that I’ll inspire you to bake as well.
Thursday, February 23, 2012
Pineapple Tart Tatin
This was nice. My puff pastry disk (that is under the baked pineapple with caramel) was pretty much perfect (the best I've ever made it!) The pineapple was a little under baked, I think, but it was still nice. The caramel swirl on top was pretty, the pineapple caramel sauce was nice, and the pate a bric cup with ice cream and a pineapple chip was an excellent complement to the wart tart tatin.
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