Tomato: fruit or vegetable? A "mind-blowing" tomato tarte tatin from Bon Appétit magazine

The scientist in me often forgets the difference between a fruit and a vegetable. I thought that the foodie in me had it down pat. But then Bon Appétit magazine published a recipe for a tomato tarte tatin in their August issue. This tart is meant to be a dessert, not a savory part of a meal. This tart reminded me that tomatoes are in fact fruits, not vegetables! Hmmm….. Whether tomatoes are fruits or vegetables, this recipe seemed a little nuts to me: tomatoes in a tarte tatin? What are they thinking? This cannot taste good! Yet in the little blurb just before the recipe, Bon Appétit states that we should prepare to be “blown away” by this recipe, which is “a revelation!” They are challenging us to make this crazy recipe, and I happily accepted the challenge.

tomato tarte tatin

A couple hours later, and 2 slices of tomato tarte tatin consumed, I can honestly declare that Bon Appétit was right (how dare I doubt them!). This tarte tatin really is mind-blowing. It’s perfect: the acidity of the tomatoes balances the sweetness of the caramel. The slight char of the caramelized tomatoes is wonderful. This tomato tarte tatin really does taste delicious! The tomatoes shine in this dessert. It makes me wonder what other “vegetables” could/should really be featured as fruits. And I do not think you should simply take my word for it: I think you should make this tomato tarte tatin. Then you will understand that this tarte tatin is brilliant. For the recipe, click here, please.


This is the second post that I will be submitting to Cream Puffs in Venice for Magazine Mondays. I am ecstatic that I have been taking the time to use my magazines. And, I must thank Ivonne of Cream Puffs in Venice for giving us magazine-addicts a reason to actually use those magazines we invest in.


10 Responses to Tomato: fruit or vegetable? A "mind-blowing" tomato tarte tatin from Bon Appétit magazine

  1. Lynn August 16, 2010 at 1:06 am #

    It does sound a little crazy, but after your endorsement I’m willing to try it!

  2. Cookin' Canuck August 16, 2010 at 2:10 am #

    Wow, I would never have considered this as a dessert. After your review, I have to give it a try.

  3. A SPICY PERSPECTIVE August 16, 2010 at 2:57 am #

    I saw that recipe and tagged it to make! I’m glad to hear your thoughts on it first!

  4. The Mom Chef August 16, 2010 at 3:42 am #

    Wow….that is a unique dessert. I don’t think I’d have attempted it so double kudos! It’s beautiful. I can’t get over the richness of the color.

  5. alison August 16, 2010 at 4:43 am #

    wonderful!we made here ,in romania,tomatoes jam…from green tomatoes!

  6. ravienomnoms August 16, 2010 at 3:04 pm #

    I have a feeling that I would just LOVE this!!!

  7. Claudia August 17, 2010 at 1:59 am #

    I make tomato tatins all summer. I saw the post in Bon Appetit and wondered – so all right – you twisted my arm. Will try it!

  8. FamilySpice August 17, 2010 at 3:42 pm #

    I’ve got a stack of magazines waiting for me to dive into. This is another recipe I can’t wait to try!

  9. ButterYum August 24, 2010 at 11:59 am #

    I love how you described this tatin as “mind blowing”.


  10. Ranjani August 25, 2010 at 2:28 am #

    I was also intrigued by this recipe – sounds like I definitely need to try it!

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