<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>whump.com &#124; More Like This WebLog &#187; mark bernstein</title>
	<atom:link href="http://www.whump.com/moreLikeThis/tag/mark-bernstein/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.whump.com/moreLikeThis</link>
	<description>Where is their vote?</description>
	<lastBuildDate>Mon, 28 Dec 2009 04:55:51 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.2.1</generator>
		<item>
		<title>Mark&#8217;s Tarte Tatin</title>
		<link>http://www.whump.com/feeder/?FeederAction=clicked&#038;feed=Articles+%28RSS2%29&#038;seed=http%3A%2F%2Fwww.whump.com%2FmoreLikeThis%2F2008%2F12%2F01%2Fmarks-tarte-tatin%2F&#038;seed_title=Mark%26%238217%3Bs+Tarte+Tatin</link>
		<comments>http://www.whump.com/feeder/?FeederAction=clicked&#038;feed=Articles+%28RSS2%29&#038;seed=http%3A%2F%2Fwww.whump.com%2FmoreLikeThis%2F2008%2F12%2F01%2Fmarks-tarte-tatin%2F&#038;seed_title=Mark%26%238217%3Bs+Tarte+Tatin#comments</comments>
		<pubDate>Tue, 02 Dec 2008 05:27:32 +0000</pubDate>
		<dc:creator>Bill Humphries</dc:creator>
				<category><![CDATA[culture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[mark bernstein]]></category>
		<category><![CDATA[pie]]></category>

		<guid isPermaLink="false">http://www.whump.com/moreLikeThis/?p=4282</guid>
		<description><![CDATA[Mark Bernstein described how he makes tarte tatine yesterday. And that prompted me to get some apples and puff pastry from the market. Simple to make, and delicious. Leftover tart for breakfast, I think. Next time I&#8217;ll remember to puncture the pastry with a fork so all the caramelized apple, sugar, and butter can soak [...]]]></description>
			<content:encoded><![CDATA[<p>Mark Bernstein described <a href="http://www.markbernstein.org/Nov0801/TarteTatin.html">how he makes <em>tarte tatine</em></a> yesterday. And that prompted me to get some apples and puff pastry from the market.</p>
<p><a href="http://www.whump.com/moreLikeThis/wp-content/uploads/2008/12/p-640-480-a2fbe697-d519-42a2-a7dc-c6af137664ab.jpeg"><img src="http://www.whump.com/moreLikeThis/wp-content/uploads/2008/12/p-640-480-a2fbe697-d519-42a2-a7dc-c6af137664ab.jpeg" alt="" width="225" height="300" class="alignnone size-full wp-image-364" /></a></p>
<p>Simple to make, and delicious. Leftover tart for breakfast, I think.</p>
<p>Next time I&#8217;ll remember to puncture the pastry with a fork so all the caramelized apple, sugar, and butter can soak into the crust.</p>
<p>For the more ambitious, there&#8217;s <a href="http://chefsgonewild.blogspot.com/2008/09/how-to-make-perfect-tarte-tatin.html">another recipe where you make carmel, stack up some apple slices in that, and bake the assembly with a sheet of pastry on top</a>. [Thanks, Todd]</p>
]]></content:encoded>
			<wfw:commentRss>http://www.whump.com/feeder/?FeederAction=clicked&#038;feed=Articles+%28RSS2%29&#038;seed=http%3A%2F%2Fwww.whump.com%2FmoreLikeThis%2F2008%2F12%2F01%2Fmarks-tarte-tatin%2F&#038;seed_title=Mark%26%238217%3Bs+Tarte+Tatin/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>

