Recipe for a tarte tatin..?

Question

I have found a recipe for a pear tarte tatin that looks good, but I have one problem. After it is baked, you have to empty it on a dish by turning the baking pan upside down. That sounds risky. I don’t know if it’ll work. The recipe does not define weather you must allow the tarte to cool before you empty it, or if you must place the pan in cold water to cool it, or something else. Can anyone give me a tip?

Answer 1

Well, I'd have used either a springform pan or a tart pan w/ a removable bottom..... since you didn't do either, why not just serve it from the bakign dish tis in?  Dust teh whole thing w/ x*x sugar to decorate it.

Answer 2

I would let it cool a little bit as you don't want to burn yourself. Once room temp you can flip it out using another plate or platter. Run a knife around the edge to loosen, place a plate on the top and press firmly, then flip it over. If it is not budging, put it back in the oven for 2 - 3 mins to melt the sugar and then try again.

Good luck!

Answer 3

1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed

1/2 stick (1/4 cup) unsalted butter, softened

1/2 cup sugar

7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored

Special equipment: a well-seasoned 10-inch cast-iron skillet  Preheat oven to 425°F.

Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.

Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles . Apples will stick up above rim of skillet.

Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)

Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.

Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.

Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.

Cooks' note:

•Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.›