After my recent tatin disaster, you’d think I wouldn’t want to rush right back in and try another one. But as I’m never one to let a little thing like failure dissuade me, jump back in I did. Besides, this it the real thing — a classic apple tarte tatin.
Having learned from my issues with the pineapple tatin, I did make some changes this time. To begin with, I made my caramel in a saucepan. That way, I could pour it out as soon as it was done so it wouldn’t overcook.
Now that, my friends, if perfectly cooked caramel. Despite my history of burning caramel, this time I nailed it.
The other change I made to the recipe was to bake it in a cake pan instead of a sauté pan. I poured the cooked caramel into the cake pan, then layered on the apples.
I covered the pan with puff pastry dough, which didn’t melt this time, as the pan wasn’t hot.
I baked the tatin at 350°F for about an hour, then cooled it a bit before turning it out onto a plate.
It was obvious at first glance that the caramel wasn’t overcooked on this tatin like it was when I made the pineapple tatin, and I was hopeful that this one would make up for the disaster I had the first time around.
I didn’t have any ice cream, so I served this one naked.
As it turned out, this tatin didn’t need any adornment. It was delicious. The caramel was perfectly cooked and complemented the apples beautifully. I would gladly make this again, caramel and all. In fact, this may just be the recipe to help me overcome my mental block with caramel.