Comments on: Classic Tart Tatin with Velvety Crème Anglaise

By: Colin Edwards

Colin Edwards — Sat, 03 Dec 2011 18:49:08 +0000

Tart Tatin is a great favorite of mine
I have used Raymond Blanc’s mostly amonst others – I have only once succeeded in turning out the tart when the carmel has been set. I always over size pastry top and tuck down edges all round.

I use Cox (UK not NZ) or Braeburn apples as recommenced by RB

nevertheless I have always suffered an excess of juice. I talked to one of RB’s cooks who recommended cutting a steam hole in the pastry top. This helped a little but did not resolve the problem.

I have used white castor,light and dark muscovado sugar and combinations

RB’s recipe uses 100g sugar to 25g butter. Would Increasing the butter to equal amount of sugar remedy to juice problem?

I would add I have tried apricots and pears where the juice problem was even worse ???

I would be grateful for any advice you can give.

By: Madalene

Madalene — Sat, 03 Dec 2011 16:40:37 +0000

Dear Colin,

Increasing the butter will make it worse. I think what you should do is reduce the amount of sugar and butter that you use. It sound that you are using to much and along with juicy fruits that contains a lot of natural liquid it will make it very syrupy. I have foudn that pink lady apples are very ‘meaty’ and not so juicy, they keep their shape and absorb the juice rather than releasing it. Try these apples and see what happens with less sugar and butter.

Hope it solve your problem.

Happy cooking,

Madalene

By: andy tank wilson

andy tank wilson — Fri, 04 Nov 2011 18:39:07 +0000

i am going to use this recipe in a chef competition

By: foodie and the chef

foodie and the chef — Sun, 23 Jan 2011 11:12:28 +0000

Wow this is just gorgeous – I love how you’ve used whole apples for the presentation instead of slices, so pretty. This reminds me of working in London, we made these for a large event once and my goodness was it stressful! I’ve only just stumbled upon your blog but I think it’s great… you have a new follower in sunny Sydney!

By: Adelina

Adelina — Tue, 17 Nov 2009 23:18:10 +0000

Thank you for this post…..It’s very helpful, especially for people like myself, who is a beginner!
Your tart tatin looks absolutely amazing!

By: Michelle

Michelle — Fri, 02 Oct 2009 15:05:44 +0000

OMG, Madalene… this looks absolutely awesome. I am going to try a tatin this weekend, will let you know how it went.

I want one right now )!!

By: Miriam/The winter guest

Miriam/The winter guest — Fri, 02 Oct 2009 13:02:50 +0000

Tarte Tatin is my favorite tart! And vanilla ice-cream or custard make the best accompaniment.

By: Thermomixer

Thermomixer — Sat, 26 Sep 2009 05:30:02 +0000

Thanks for another great recipe (actually two). I love a Tatin-style tart of whatever fruit, even had a tomato one.

The anglaise sound good – the new version of the Australian cookbook uses 90°C and it seems to produce scrambled eggs at that temp.

By: The Graphic Foodie

The Graphic Foodie — Fri, 25 Sep 2009 21:11:36 +0000

Oh my goodness. You win the award for the yummiest blog post of the week! I sustained some pretty bad caramel burns last year and am now super wary but this may be the dish to get me back on the er, caramel horse as it were.

Amazing.