I'm intrigued that Reine des Reinettes is considered 'the best possible choice for Tarte Tatin.' I did a bit more digging around on this apple and discovered that a genetic mutation of it occured that was recently trademarked in Canada and is soon to be released throughout the US. They're calling it 'Reinette Russet'. You'll find the basics about it here:
http://res2.agr.ca/stjean/publication/web/apple9-pomme9_e.htm#russet
I've also heard mixed reviews about using Bramley's Seedling for a Tarte Tatin because the apple will break down way too much. However on the Bramley's site itself, there's a chef who claims he makes an amazing Tarte Tatin with Bramley's. Is anyone on the list cooking regularly with Bramley's? How well has this apple kept its shape for you?
If anyone's interested, the Bramley's site is quite informative and there are a ton of really delicious sounding recipes that use Bramley's Seedling. You'll find the site here:
http://www.bramleyapples.co.uk/
. . . and their collection of Bramley's recipes here:
http://www.bramleyapples.co.uk/recipes.htm
. . . and a recipe for a Bramley's Tarte Tatin here:
http://www.bramleyapples.co.uk/recipes_celebs_nairn.htm
Enjoy!
John
* * * * *
John A Gasbarre
Three Hills Farm
Union,
Maine USA
organic@threehillsfarm.com
http://www.threehillsfarm.com/apples.html
44°
15' 47" N / 69° 18' 42" W
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