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?
HalfPint is a trusted home cook.
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.
Susan W is a trusted source on General Cooking.
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.
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