A traditional tatin recipe uses the tatin dish first on the hob to tenderise and caramelise ingredients, then you press a pastry over the ingredients and transfer the dish in the oven for baking. Turn the tart upside down before serving.
A unique shape for today's modern cooking. The original Tarte Tatin recipe was the result of a mistake by the daughter of Jean Tatin, owner of L'Hotel Tatin in the Loire Valley. Instead of placing the apples inside a pastry shell, they were put in the dish first with the pastry on top. The tart had to be turned upside down before serving and the diners loved it!!! Now a modern classic!
All that you need for:
- MAKING the original “apple tarte tatin” and other sweet & savoury tatin tarts, with the pastry base dry, light and crisp, and the top well caramelised
- BAKING gratins, quiches, tarts, cakes, crumbles
- SAUTEING vegetables
- ROASTING meat or poultry in the oven
Oven, grill, freezer and dishwasher safe.
Suitable for all hobs
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ceramic, halogen, induction, gas, oil/wood
Size ( diameter) : 24cm
Capacity: 1.8L
Portion size: 4-6