[miss marmelstein]

I use phyllo in my tart tatin. It was all I had on hand once and it worked so well, I keep it.

[Liz]

Mmmmm....tarte tatin sounds luscious....the francophile in me says “merci.”

[Yaelle]

I looooove tarte tatin
!!!

Worked for an old Greek chef who made them daily for the hotel; in between doing a million other things, he’d automatically peel and chop a few more apples and toss them into the oven onto the ones already cooking down in their pan. That pie was just stuffed with a zillion cooked caramelized layers of apple.