I have a question about the recipe "Tarte Tatin" from erinmcdowell. Question on the Tarte Tatin: Can it be made ahead and gently reheated? I know, I know, it should be made and served immediately, but what if I can't pull that off?
Yes, it can be gently reheated. Crust might be a bit soggy, but still tastes great. I've done it before and it's still good the next day or two.
It's also good served at room temp, but it is nice if it's just barely warm enough to melt the cream you top it with.