Bugger. It didn't turn out. Rather than getting a pastry base covered in a layer of caramel and apple, I got a pastry base covered in a layer of apple and a slop of quite good butterscotch sauce, with some nice fudgy stuff stuck in the bottom of the pan. The slow cooling caused it to crystalise...
Next time, I'll go back to doing the apples in the caramel, in a saucepan, then transfer it; see if i can get it to turn out that way...
(Of course, even a failed tarte tatin still tastes pretty good. The sweet taste of failure...)
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Next time, I'll go back to doing the apples in the caramel, in a saucepan, then transfer it; see if i can get it to turn out that way...
(Of course, even a failed tarte tatin still tastes pretty good. The sweet taste of failure...)
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