Author Topic: Tarte Tatin trouble  (Read 599 times)

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Last_Dance

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Tarte Tatin trouble
« on: January 01, 2012, 10:44:13 AM »
It's not exactly a recipe request, more an "I need suggestions" request.

My mom asked me to make her a tarte Tatin for dinner tonight - it's not the first time I tried it, but while the other 3 turned very well, this one got burnt on the gas stove.

The only things I did differently were:
a) using a pyrex pan instead of a metal one.
My metal pan has "adjustable" sides, so we found out the hard way that syrup leaks out and ends up everywhere.

b) I noticed that this time the apples lost a lot of water and I wanted to let it evaporate before I put on the dough.

Any suggestions on which mistake might have cost me the cake? Perhaps I shouldn't have let the apples cook enough to start losing water?     
We're fools whether we dance or not, so we might as well dance.

doodlemor

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Re: Tarte Tatin trouble
« Reply #1 on: January 02, 2012, 01:48:39 AM »
I've never made this, so can't offer specific advice.  I do know, however, that many old cookbooks say to adjust the oven downwards by 25 - 50 degrees if you use a pyrex pan.

The kind of apples you use will make a difference, too, and maybe even the age of the apples.

Best of luck with your next attempt - I've always thought the pictures of this look so delicious.


crella

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Re: Tarte Tatin trouble
« Reply #2 on: January 02, 2012, 04:28:56 AM »
I would say too, that a pyrex dish needs a lower temperature. One other thing I was thinking was that you might need a lower temp anyway with a gas oven. My cooking school gives differing temps for baking breads and tarts for gas and electric ovens. The gas oven temp is usually 10 degrees C lower than the electric oven temp.