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!!
Thank you!
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I have used both filo and puff pastry for tarte tatin. They're both laminated doughs and will work fine. Making in advance is OK too. As nutcakes wrote, reheat gently. And enjoy!!!! Boyfriend and I are doing this too because I work in a bakery and I'm pied out.
Thank you very much for your helpful advice! I will be sure to read the article and season the pan properly.
http://dinersjournal.blogs.nytimes.com/2009/10/02/the-wonders-of-tarte-tatin/
To season cast iron, rub with oil place in a low oven for a couple hours. It further seasons with use and becomes nonstick as long as you don't use harsh detergent and scrub the coating off.
Thanks again!