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tarte tatin

we are going out to dinner tomorrow nite, but coming back hoe for dessert and coffee. i want to make an apple tarte tatin and my question is should i unmold it before we go (6:30pm) or leave it in the cast iron pan until we return (9:pm) and then "try" to unmold then. which do you think is better for the tarte and us
thanks

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Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added about 1 year ago

Unmold it beforehand so you can relax and enjoy your dinner!

amysarah added about 1 year ago

I agree with Amanda. Also if it completely cools in the pan, I'd worry about the caramel solidifying too much, making it hard to unmold (i.e., you might have to re-warm it slightly to get it to release.)

Dsc_0028
cookbookchick added about 1 year ago

Also, I've found that food left to sit too long in even well-seasoned cast iron will sometimes discolor.

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