By WOODPIGEON

Re: Tarte Tatin
13 Oct 2008 14:22

i am quite keen to make a Tarte Tatin either pear or apple, but every recipe tells me to make in a frying pan that I can then put in the oven. I dont have one of these and really dont want to go and buy one just for that. I have an oven-proof dish the same shape as a frying pan, do you think if I cooked the sugar, fruit etc in a frying pan first, then poured this into the dish, arranged the fruit, then put the puff pastry on top it would work o.k.? The only thing I am worried about is turning it upside down to get it out of the dish. Want does anyone think?
thanks. WP.

Replies

By Dolly

Re: Tarte Tatin
13 Oct 2008 15:03

Woodpigeon,
I keep thinking about making one of these and again, I don't have a tarte tatin tin or frying pan that can go into the oven. However, I did read somewhere about using a cake tin.....perhaps use a loose bottomed one or if you don't have one, put plate over cake tin and turn upside down....should be ok.....
Dolly
:0)

By JoyH Yorkshire

Re: Tarte Tatin
13 Oct 2008 15:21

I'd be concerned using a loose-bottomed cake tin as the sugary juices will seep out.

Using a frying pan is advised as you really need the handle to hold for safety while turning it upside down . I have an old small sauté pan which I keep specially for tatins. (Or just buy a cheapie from Woollies.

By Yummy

Re: Tarte Tatin
13 Oct 2008 16:05

I have made an apple one, and a banana one in a "pyrex" deep pie dish. Was a bit unsure at first as I thought it may crack being directly on the gas ring, but it was fine and turned out perfectly. I would advise to let it cool down considerably before attempting to turn out as the juices are very runny. I just run my knife under the pastry, leave to cool and only just before serving turn the right way up to serve........stops the bottom getting soggy too.
Yummy

By Dolly

Re: Tarte Tatin
13 Oct 2008 16:49

Sorry,
Did not make myself very clear....I have a cake tin that is mounted on a base and spring release on the side.....one like this would be suitable as it will not leak but if using a normal one, I would agree with Joy....
Dolly
:0)

By Michele

Re: Tarte Tatin
14 Oct 2008 06:49

Hi woodpigeon, I would definitely not use a regular loose-bottomed tin, but agree with dolly that one such as she's got should be fine. However - I have made a tarte tatin, doing the caramelly sugar and apples stage in an ordinary frying pan and just transferring it to the bottom of a baking dish when it's done, covering it with the pastry and cooking the oven. It worked perfectly, so I wouldn't worry about doing it that way. I do think, though, that a pie tin with sloping sides is the best one to use (i.e. the diameter of the top is larger than the diameter of the base), but of course, that might not be an option for you, w.p. Good luck - and please save me a slice - I've got the creme fraiche at the ready!

By Saffy.

Re: Tarte Tatin
14 Oct 2008 09:03

Do you have a frying pan with a screw on handle??

My Le Creuset handle comes off so I always use that for tarte tatin (not that I've made it for about 7 years)!

XX

By WOODPIGEON

Re: Tarte Tatin
14 Oct 2008 11:20

Thanks eveyone for your suggestions and Michele the dish I was thinking of using does have sloping sides so I will definately give it a go now.
Wood pigeon.