Tarte Tatin is one of my favourites for pudding, but I always forget how easy it is if you have all the right ingredients in the cupboard. I use @jamieoliver ‘s recipe, (you can find it here), using a vanilla pod and seeds with a splash of calvados and lot of butter, as it’s failsafe, but I find that often, the problem comes in finding a frying pan that can also be used in the oven.
Then I was sent a new Tarte Tatin Tin from Mermaid Cookware to review. I was pleased to read that it can be used on the hob as well as in the oven, thus solving my problem of a tin / pan that can be used to complete both stages of the recipe. My only issue being how to handle it from one to the other! Another plus point is that metal utensils can also be used throughout the whole range of bakeware, and, since I’m not overly careful with my tins and suchlike for the oven, this is always good news. The tin is made from hard anodised aluminium and, according to the manufacturer, “ will benefit from seasoning.” Simply pour a layer of oil into the tin, put into a hot oven for 10-15 minutes, then allow to cool before discarding the oil, wiping the cookware, and drying.
So how did I find using it? Easy, although it was a little on the small side. I’m used to using 3 or 4 whole apples in the recipe, depending on their size, however, once I began to core and halve the apples horizontally, I worked out I couldn’t fit the ‘whole halves’ around the edge, so had to halve them again, thus creating quarters. In the end, I used 1.75 apples.
I placed the tin on my halogen hob and added calvados, sugar and vanilla pods and turned it to a medium heat.
Once bubbly and brown I added the apples and cooked til beginning to soften.
Then a few cubes of butter and finally, the puff pastry on top.
The pan didn’t slide or wobble at all and, remembering that hot caramel is, indeed, hot, and that the metal pan would also be very hot, I used a silicon glove-type grabber to hold the pan and transfer it to the oven.
Once the cooking had finished, I simply removed the tin and upturned it onto a plate. It was much easier doing this than trying to upturn a frying pan! Despite all the sticky caramel, the tarte came out easily in one piece and only a little of the pastry stuck. The tin was easily washed in warm water.
I was very pleased with the results of the tin, and the fact I could use metal tongues without worrying about scratching any coating. However, If you were to use this for a dinner party, you’d definitely need a bigger one. My husband will be pleased our tin is only small as he’s on a bit of a health kick at the moment and I’m banned from making anything tasty…sorry, unhealthy!
p.s. Can you tell I’ve got a new camera?!
Disclaimer: Although I was sent products to try for the purpose of this post, all views and opinions are entirely my own, truthful and honest.