Well slap my face an call me Mme Tatin.
I’ve been hanging my head in shame for some weeks after christening my new skillet with some charred bits of apple (https://newrecipenight.wordpress.com/2014/01/08/periodic-puddi…-2-tarte-tatin/) torn between trying again and scraping molten sugar off my hob. But then I was walking passed the fruit stall yesterday and saw apples and had to try again (also I only had a ten pound note and didn’t want to break it just for some garlic)
I think they’re called Pink Kiss or Pink Lady or something. They were pink. I was hoping they were nicer than Golden Delicious, which made my Tatin so much nastier last time.
After my last attempt I received loads of advice from friends about how to make a Tarte Tatin, but I ignored it all and tried again with the recipe in the Bake Off book – not through being pig-headed, I just wanted to check if the problem was me or the recipe.
One of the main problems with the last Tatin was that most of the caramel ran over the side of the pan, and the bit that was left turned black instantly. To combat this, I took a third off the quantities in the recipe; and to ensure the butter covered the bottom of the pan I smeared it around until it was uniform – I didn’t want the sugar being directly against the pan straight away (which I know is pretty silly). It had seven apples, sixty grams of butter and 11o grams of caster sugar.
To stop it burning I kept the gas down as low as it would go (on my flamethrower hob) and kept my eye on it (unlike last time when I drank beer and gossiped with my mate)
Also, less spilled out this time – some still did, but not as much. I’m not sure whether to further reduce the butter and sugar when I make it again?
I made the pastry exactly as I did last time, but next time I make it I’ll roll it out thicker. One change I did make from last time is that I turned the oven down by another ten degrees – so it was in at 190c for 26 minutes.
It turned out in one piece and looked like a Tarte Tatin. I am very happy with it. Next time I’ll run a knife around the edges to get the crust out whole, but I think its definitely one for the next dinner party!
(Note emergency ice cream bought in case of failure)
I’m assuming you make it with other fruits in the same way?