A traditional tatin recipe uses the tatin dish first on the hob to tenderise and caramelise ingredients, then you press a pastry over the ingredients and transfer the dish in the oven for baking. Turn the tart upside down before serving. A unique shape for today's modern cooking. The original Tarte Tatin recipe was the result of a mistake by the daughter of Jean Tatin, owner of L'Hotel Tatin in the Loire Valley. Instead of placing the apples inside a pastry shell, they were put in the dish first with the pastry on top. The tart had to be turned upside down before serving and the diners loved it!!! Now a modern classic!
All that you need for: MAKING the original ï¾“apple tarte tatinï¾” and other sweet & savoury tatin tarts, with the pastry base dry, light and crisp, and the top well caramelised**BAKING gratins, quiches, tarts, cakes, crumbles
SAUTEING vegetables**ROASTING meat or poultry in the oven**Oven, grill, freezer and dishwasher safe.**Suitable for all hobs
BEFORE FIRST USE remove labels and all protective packaging before use.**For the Kone Kettle only, ensure kettle handle is locked into the upright position. Once in position do not try to unlock.**
|UK Standard Delivery - Order value of £49 or more - (10 - 14 Working Days)||£0.00|
|UK Standard Delivery - Order value of less than £49 - (10 - 14 Working Days)||£4.95|