In 2009-2010, I was cooking for a wealthy family from Argentina. They would come to Aspen for 30-60 days at a time, but this was during the Mad Cow Disease scare and Argentina was affected. They didn’t want to return their kids to school there, so they stayed in Aspen and hired tutors. Due to their extended stay, my work window was also extended and I got to know the family really well. I’d cook lunch and dinner for them 6 days per week and leave Pastel De Papa for them on my day off. They were actually the ones who taught me about Pastel de Papa, which has become one of our top selling Ice Age Meals.
You’re probably wondering how this relates to today’s article, huh? Well, hold on to your britches, cuz here goes…
Due to the father’s family’s prestige, he had been exposed to French and Italian Chefs all through his upbringing. One of the French Chefs would prepare Tarte Tatin and, which ended up being Matias’s (the father) favorite dessert. One day, he requested that I make it. So, I did some research and tested it out. Not only did he enjoy it, I fell in love with it as well. It’s been in my Culinary Quiver ever since and I enjoy it today as much as I did at first taste.
I shot this video with @MarzMedia in 2013 and it aired on CrossFit.com as part of the Holiday Sweet Cheats Series. I share it with you today so that you can display an awesome amount of affection for your mother this Sunday.
If you’re wondering about my take on desserts, it’s this:
“Eat Paleo foods in Zone portions for the majority of your meals. Work out hard 3 out of every 4 days. And, when it comes to dessert, step up to the plate with confidence that you’ve earned your ice cream.
“Have a great day, guys! If you make this, please post to IG and tag #PNtartetatin
(Coaching my little Georgia Bulldog last night…)
“Keep It Paleo!”
For every apple we get about two blocks of carbs. Sicne we have 12 apples, we get 24 carb blocks from it. Additionally we have 1 cup of sugar, where 2 teaspoons equal one block. Since there are 48 teaspoons in a cup, that gives us another 24 carb blocks from sugar.
Our fats come from our butter. 1/3 of a teaspoon equals one block, so again, given we have 1 cup, that’s 48 fat blocks.
Finally we have puff pastry. There is a high carb and fat content so therefore we have 34 carb blocks and 9 fat blocks per sheets. Since we have two sheets we have 72 carb blocks and 18 fat blocks.
We have a total of 120 carb blocks, and 66 Fat blocks. This is a two to one ratio of carbs to fats.