I have a question about the recipe "Tarte Tatin" from erinmcdowell. making right now! :-) Question... do i seal the crust onto top of skillet? or tuck around the apples (into where skillet meets apples)? thanks so much!!!
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Susan W is a trusted source on General Cooking.
You definitely want to lay the crust on the apples and tuck the edges in. I usually shoot for about 1/2 inch tucked in.
thanks for replying so quickly!! perfect!! exactly what I needed to know. think your recipe will be the perfect dessert for the perfect Canadian autumn day!!
It's not my recipe, but I have made my fair share and it's a perfect fall dessert. :)
Take a look at Julia Moskin's recipe for "foolproof" tarte tatin in the New York Times, 10/22/14. Really, you can't go wrong.
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