Can i make tarte tatin in advance

Home Cooking. Log In Sign Up. Want to stay up to date with this post? Log In or Sign Up to comment. Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions. Updated 1 hour ago 10 comments. Sauces Butter. It's certainly the least fussy, but the pastry is soggy with juice, and, despite my best efforts at caramelising the apples retrospectively under the grill, as suggested, they never get beyond a pale tan.

Raymond Blanc meanwhile, in his Foolproof French Cooking , suggests making a caramel from sugar and water first, and then using this, mixed with butter, to coat the bottom of the baking tin, before topping with the apples and pastry. Although the apples are jammy sweet, they don't really seem to have caramelised except on the top, and as for his orders to leave the tart to cool completely before removing it from the tin — that way chipped bakeware and frayed tempers lie.

Claire Clark begins in the same way as Julia Child, assembling the tart in one piece in a cold pan, but instead of putting it straight in the oven, the tart simmers on the hob, pastry and all, for 15 minutes before baking.

Presumably this is supposed to caramelise the sugars, but, despite using the size of pan specified, mine just keeps boiling over spectacularly, and after 25 minutes, anxious of overcooking the fruit, I put it in the oven anyway, regardless of any "golden caramel colour". To be fair, my Jersey butter is fairly golden to start with, so it's difficult to tell. Despite the clearing up involved, the results are hands down my favourite to date — all the butter has given Claire's tart a wonderfully fudgy flavour.

Larousse does things slightly differently, putting a pan of butter, sugar and apples on the hob to caramelise. What it doesn't say is what to do if it persists in boiling over, while singularly failing to caramelise — as with Claire's recipe, with a pan packed full of fruit, it's rather difficult to assess the exact colour of the liquid beneath.

Once I manage to coax it to a buttercup colour, I must allow it to cool completely before adding the pastry lid and baking. Although there's so much butter that it needs to be drained before serving or presented in a bowl , the pastry is the crispest yet, which I attribute to the cold fruit beneath.

Darina Allen's Ballymaloe Cookery Course follows the Larousse template, although they allow the butter and sugar to turn golden before adding the fruit to the pan and cooking until you achieve a "dark caramel colour". I never get as far as that dark colour which I can't help feeling suggests an unpleasant burnt flavour of the kind that, however authentic, I can't ever quite warm to but, with something vaguely approaching toffeeish in the bag, and the hob threatened again, I stick the pan, without pastry, into the oven for 15 minutes.

Then, and only then, is it time for the pastry — but 15 minutes on the hob, and 45 minutes in the oven renders the fruit rather mushier than might be considered desirable. I conclude that Raymond Blanc's method of creating the caramel first, with no apples to complicate proceedings, is the easiest to execute, although I'll be using more butter and sugar, as his tart, while juicy, lacked the buttery richness of Larousse and Claire Clark's versions.

Adding the apples to the hot pan also seems advisable if they're to caramelise properly, but, this done, I'm going to leave them to cool completely before adding the pastry and baking, so the crust is as crisp and crisp can be. Pastry might be no big deal to the French, but I come from a proud land of pie fanciers.

Share Share this with. Print recipe. Recipe tips. Related Recipes. Apple butter By Pam Corbin. Confit tomato and aubergine tarte tatin By Rick Stein. Easy toffee apples By Emily Angle. This recipe is from BBC Two. Recipes from this episode Riz au lait Rice pudding. These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities.

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Prep time: 20 mins. Total time: 1 hr 40 mins, plus cooling. Tarte tatin Recipe by Raymond Blanc.