Normally quinces are harvested in October, however, for some strange reason all the local stores here in Germany offer them in abundance in January and February. I did ask last October whether any were available, but I was informed that I would have to wait a little. For that reason I decided to publish one more winter recipe before we finally jump to fresh and vibrant spring recipes. If anyone knows why stores offer this fruit just now, please let me know. Regardless, I decided to make a traditional tarte tatin. This means that a) this is an upside down cake, so the dough is on the top when it is baked. And it also means that b) the fruit gets to soak up all of that lovely caramel. I hope you understand now why I wanted to make a quince tarte this way.
We went on a holiday to the north of France and got to see beautiful Lille. If you are up for it, how about a virtual coffee with me and you get to get a small glimpse into what we experienced? I have to warn you though, a lot of pictures and a lot of culinary recommendations, however none of them are sponsored. You can’t deny that I am married to a foodie and probably am one myself by now 😉 By the way, travelling with a dog was super easy, all restaurants we visited allowed Hazel to be with us, she usually got fresh water and was petted by waiters a lot, so don’t fret, Lille seems to be a dog-friendly destination.
I do love December, here in Germany advent is a special time with each Sunday being celebrated as one step closer to Christmas. I love the fact that, finally, it’s also the season in Germany for cookies. Can you believe it, you have to wait this long? I decided to go a little fancier today. Macarons are a perfect give-away, especially if you go with a strong coffee flavor as I did here, which cuts the sweetness of the macaron shells quite a bit. For that reason I thought salted caramel would be a good partner for coffee. But this is not regular caramel, no, it is dulce de leche, which means it is made of sweetened condensed milk, yum!
I have introduced a few macaron recipes on my blog. I started off with the summer version, which was also the first time I had ever made macarons. This was followed by heart-shaped macarons for Valentine’s. After that I introduced a recipe with real and strong strawberry flavor, until today I went for coffee macarons with dulce de leche filling.
Tart Tatin, simple, plain, classic. This is what you will get on my blog today. Reason for it was a colleague of mine you gifted me with some home-grown apples. So then I thought, finally I have the chance to actually introduce this classic recipe here, even though I have been making it for a while already. This time I wanted to do it the really old-fashioned way, you know, with an oven-proof skillet, with apples, caramel and a pastry dough. Can you believe that classic tarte tartin actually only contains four ingredients: apples, sugar, butter, and flour?