Tart Tatin not as expected
Asked on 14 May 2020 by Klaas
I found with the Tarte Tatin when the pastry was nice and crisp and golden in colour the apples were still quite white in colour?
Kind regards
Klaas
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Hello Klaas,
I think it could be that you didn’t caramelise the apples in the pan before you topped it with the pastry and baked it.
Best wishes
Lindsey
Okay I’ll try that even though I caramelised the apples for the prescribed time !
Hi Klaas,
When your sugar has melted, you’ll need to increase the heat a little more than you did last time (keeping an eye on it). When the melted caramelised sugar is a rich amber colour and the apples are soft, then it will be the right moment to put the pan off the heat.
Kind regards
Lindsey
Excellent I will try that.
What is the best way to evenly spread the soft butter on the base of the pan ?
`I use a flexible spatula or clean cold fingers!
Thankyou very much for your reply, it works
perfectly.
Kind regards
Klaas