I'm making a Tarte Tatin for the first time and I was wondering if I bake it the night before (since the oven will be filled with other dishes on the day of Thanksgiving) will the puff pastry be soggy?
Also, I've just purchased my first skillet and I have no idea how to 'season' it as called for in the recipe, and I also think I may not have time to do that, so how will it affect the Tarte Tatin? Any help would be most appreciated!!
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