With a new brood of at-home chefs hitting kitchens across the nation, what could be better than new, chef-created recipes? The Consortium of Balsamic Vinegar of Modena is partnering with James Beard Award-winning Chef Francois Payard to create just that. Together, the duo has unveiled a seasonal Tarte Tatin with Balsamic Vinegar of Modena recipe that highlights the versatility of balsamic and is sure to have tongues wagging.
The new recipe is a grown-up take on a traditional apple pie, ensuring that no matter what age you are, you can always enjoy the classic dessert. According to a press release, Chef Payard’s tarte recipe brings together fresh granny smith apples with a Balsamic Vinegar of Modena glaze and puff pastry crust to inspire the palate of all who partake in the treat.
Created as an individually sized dessert recipe, Chef Payard’s Tarte Tatin can be easily scaled to appease any size gathering or craving, making it the perfect option for holiday meals or just a fun, delicious way for consumers to hone their baking skills.
Combining the history of Balsamic Vinegar of Modena with the refined skill of Chef Payard, the Consortium’s newest partnership will leave shoppers everywhere searching for new ways to incorporate balsamic into their home cooking. Be sure to keep your shelves stocked with the versatile ingredient to inspire all of your customers.