Cast Iron
Caramelized Tomato Tarte Tatin
Popular on Food52
9 Reviews
caswat2016
October 20, 2016
If you don't have an enameled cast iron skillet, what do you recommend cooking this in?
Beautiful, M.
September 11, 2016
@mark Wolf and @duckfat-- thank you for the insight! Yes, actually, I used an enameled cast iron, not regular cast iron, and your point is well taken. Will correct in the recipe, thanks!
mark W.
September 9, 2016
This looks great, but the instruction to cook and assemble this in an iron skillet gives me pause. Between the tomatoes and the added vinegar, I'm concerned that the skillet might impart a metallic taste to the finished tart. I have learned from experience that acidic foods and iron cooking utensils, even those that are well seasoned, usually make poor companions. Or maybe I'm just particularly sensitive to the taste....
duckfat
September 9, 2016
The same thought occurred to me. Fortunately, I have an enamel skillet that will save me the worry!
bobbie J.
September 11, 2016
thank you duckfat - I FORGOT about using my enameled skillet! Duh... I agree with mark Wolf: I would not like to do this vinegar/tomato combo in regular cast iron.
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