Tarte Tatin
Posted: Sat Sep 18, 2021 11:50 am
We've a glut of apples so I've knocked up several tarts for the freeezer.
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Tarte Tatin
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Re: Tarte Tatin
Posted: Sat Sep 18, 2021 2:05 pm
I love Tarte Tatin. I could send you my address....
Re: Tarte Tatin
Posted: Sat Sep 18, 2021 4:13 pm
.. somehow mine don't look as beautiful as yours but they taste ok 
Re: Tarte Tatin
Posted: Sat Sep 18, 2021 4:21 pm
Oooh you tease 
Can we have the recipe pretty please.
Can we have the recipe pretty please.
Re: Tarte Tatin
Posted: Sat Sep 18, 2021 5:54 pm
YUM YUM.
Love tarte tatin in my tum.
Love tarte tatin in my tum.
Re: Tarte Tatin
Posted: Sat Sep 18, 2021 6:10 pm
I've tried lots of recipes but this one comes out consistently best & is easy to do. I've tried the 'cook the lot in a pan' recipes but I find this way is easier to control.
I use a Golden Delicious type apple & only cook in the syrup for about 6-7 mins to avoid going mushy. About 10-11 needed to fill the 10" dia baking tray I lay 'em up in. A spoon & spatula is usefull for handling the very hot syrup coated slices.
I prepare the apple slices before 'cooking' the syrup & keep 'em from going brown in a bowl with a bit of lemon juice & water. The slices are 'wet' when laid up so no water needed in the syrup mix. Putting the cut round of pastry in the freezer for 10 mins before use helps handle it.
Leave until well cool before turning out to ensure syrup has set.
Good luck if you try it. I've now got 4 in the freezer.
https://tasty.co/recipe/french-style-ap ... arte-tatin
Re: Tarte Tatin
Posted: Sat Sep 18, 2021 6:15 pm
That's brilliant thanks ever so much V.L Austin France wrote: ↑Sat Sep 18, 2021 6:10 pmI've tried lots of recipes but this one comes out consistently best & is easy to do. I've tried the 'cook the lot in a pan' recipes but I find this way is easier to control.
I use a Golden Delicious type apple & only cook in the syrup for about 6-7 mins to avoid going mushy. About 10-11 needed to fill the 10" dia baking tray I lay 'em up in. A spoon & spatula is usefull for handling the very hot syrup coated slices.
I prepare the apple slices before 'cooking' the syrup & keep 'em from going brown in a bowl with a bit of lemon juice & water. The slices are 'wet' when laid up so no water needed in the syrup mix. Putting the cut round of pastry in the freezer for 10 mins before use helps handle it.
Leave until well cool before turning out to ensure syrup has set.
Good luck if you try it. I've now got 4 in the freezer.
https://tasty.co/recipe/french-style-ap ... arte-tatin
