French Country Dining Chairs

Treasury? Today I would like to make a Tarte Tatin!

you ever tried to pronounce ten volte di seguito il binomio "Tarte Tatin"?

Tarte Tatin Tarte Tatin Tarte Tatin Tarte Tatin Tarte Tatin
Tarte Tatin Tarte Tatin Tarte Tatin Tarte Tatin Tarte Tatin

A me già dopo la prima volta mi si è attorcigliata la lingua su se stessa!!!
Ma come faranno i francesi?!!?
Aspetta, aspetta...ora provo a pronunciarlo alla francese:

Tahte Taten Tahte Taten Tahte Taten Tahte Taten Tahte Taten
Tahte Taten Tahte Taten Tahte Taten Tahte Taten Tahte Taten

Ma lo sapete che viene meglio?!?!?!!?!!! Ma moooolto meglio!!! Sarà mica per la erre moscia?


Ho visto su un giornale una ricetta....però non convinced me and I want to redo my way. I already got the ingredients!
(After the exploits of Nudes Gorgonzola here that Mrs. attack me again ... and go!)


OK (I understand that I will be prohibited from entry into the kitchen to the next two hours, maah better ... so now I rest)

just that I am too curious ....
Y'know what?
Every now step into the kitchen, I pretend to be thirsty and with one eye peek ....

Glu-Glu-Glu-Glu ...
So So ... The lady is peeling the pears!
Knowing her, or make a dessert or a salad .....

past 10 minutes I pretend to be thirsty again ..... but he is doing? The are putting in a cake, so raw? This will be buttered? I drink, I'll go and peep. They spend another 10 minutes ...

Tesorooo, as a rule, this oven turns on technology?

... aaaah we're good! Now he wants to also reveal that the secret combination!!
Ok, look (rather square in front of me so can not see ....)
It does so (Zicca and Zacchi and the oven turned on ... I Did I sgam the trick?)

Like an idiot (and taken by guilt for having peeked yet) I make out another glass of water (This just was not necessary).

butter I consume?

Yes, of course! Now I come to give you the

God, will sgam that was an excuse to go check? I do not think the will have taken as a form of kindness, everybody knows that the butter is in the fridge!!
Look, make no mistake I am made out another glass of water (blurp!).

(m with a rolling pin and that we will never ?!?!?)
... Glu-Glu-Glu-Glu (butter, flour, baking paper, ...)
Mammamia thirst that I have today. ...
(double blurp!).

....

Tesoro, dove sei? 
(in bagno, dove vuoi che sia!! Con tutta quell'acqua che ho ingurgitato!!!!)

Hai bisogno di meee, amoreee?

(ehehehehe)

Noooo ho fatto tutto! Volevo solo farti vedere com'è bella!!!

Che dite? Gliela do vinta?!?!?! Ma siiiii, se lo merita!!!

SACRIPANTE!!! Ma è bellissima!!!! Te la voglio subito fotografare
(oh! giuro era bela dabìvvero!!!!

Ohhh NOOO!!!! Pile scariche!!!!  :(((

Look, but this should be eaten warm, know we can not wait for it to charge the camera!
... Well, no. Both mica we eat it all now ....



and instead just not there!!
We believe if I tell you that the last piece I have just saved because I made the big voice?

But now you need to watch and enjoy her going!

(Click on photo to enlarge)

Volete farla anche voi? Allora:

Per una teglia da crostata di diametro 24 cm:

1 kg circa di pere abate

40 gr zucchero

40 gr burro

100 gr parmigiano grattugiato

Sale e pepe

Per la Pasta Brisé

200 gr Farina
100 gr Burro
2 pizzichi di sale

Acqua q.b.

Iniziate a preparare l'impasto della brisé e mettelo in frigo a riposare almeno 30 minuti.

Imburrate il fondo della teglia. Mettetevi lo zucchero e sistematevi le pere tagliate a spicchi (8 per ogni pera di grandezza media) fino to cover fully the fund, making sure that the part where before there was the skin is in contact with the pan and trying not to leave blanks.

A little salt, butter in flakes and baked at 180 ° until the sugar is caramelized (about half an hour).

Roll brise then so be ready for When you're out of the pan. The size should be sufficient to fold the dough toward the inside of the pan.

Once pulled out the tarte, sprinkle everything with the Parmesan cheese and season with pepper.
Cover with the brise, close it around the edges and put in the oven, bringing the temperature to 200 degrees. Just
La Brise is cooked (another half hour), baked and then turn everything on a plate, preferably whole floor (no edges to understand).
As mentioned above, should be enjoyed warm, then hold the digital charge!
:))

Given how easy it is?
say no?

... and yes, I have not told the main trick:
While you must repeat the refrain:

Tarte Tatin Tarte Tatin Tarte Tatin Tarte Tatin Tarte Tatin Tarte Tatin Tarte Tatin

Tarte Tatin Tarte Tatin Tarte Tatin

... and if you want to overdo it ... then repeat it in French!!

Tahta Taten Tahta Taten Tahta Taten Tahta Taten Tahta Taten
Tahta Taten Tahta Taten Tahta Taten Tahta Taten Tahta Taten

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The Ziopiero