This is another bread our baker Justen Nickell has been working on for our new offerings. It's a 100% rye bread (that means no other flours were involved) leavened with a rye sour pre-ferment and no commercial yeast. Rye is tricky to manipulate (it likes to stick to everything) and it does not hydrate as regular flour does, so breads are denser. But the flavors and the depth and complexity of this bread is just remarkable.
I think we don't see enough of them around. New York State is a prime grower of many varieties of apples, but I suppose we use them mostly for pies (nothing wrong with that). One aspect of the Tarte Tatin I have never liked is how quickly the crust gets soggy. I bypassed that by baking the puff pastry separately, caramelizing it and placing it at the bottom of the Tarte once it had cooled down completely and just before turning it over and out of the pan. I also don't like when the apples are not baked well. They should be like apple jelly, firm, completely cooked through, but not falling apart. The vanilla creme fraiche quenelles don't hurt either.