Silverwood Bakeware Tarte Tatin Pan (2024)

FAQs

What is the best pan for tatin? ›

Cast iron, enameled cast iron, or a special tarte tatin mold, available at many kitchenware shops, are best. In any case, it should be heavy-bottomed, with a handle that can withstand the heat of the oven.

Our answer. Although you don't have to use a copper tart tatin pan for the clafoutis we do suggest that you use some sort of thin metal pan, such as a metal pie dish or a solid bottomed cake tin.

11 x 2 inch Tarte Tatin Dish.

Named after the woman who invented it, the Tarte Tatin (tart tah-TAN) is a famous French "upside-down" caramelized apple tart or Tarte aux pommes (caramélisé). Basically, the apples are underneath the dough – topsy-turvy indeed.

The Pan. I use a 10-inch (26cm) All-Clad, stainless steel fry pan (skillet) as an example. It heats evenly and can be popped into the oven. Any stainless steel fry pan works, just make sure the handle is ovenproof.

"Sometimes, I like to flash it back in the oven for a minute or use a blowtorch to take the pan off. I find either of these methods helps the tarte keep its shape, and the cooling rack helps keep the tatin from getting soggy."

But what if you don't own a tart pan? We tried various options, including cutting out the bottom of a disposable aluminum pan, but our favorite hack for both press-in and roll-out crusts was a 9-inch springform pan. Its removable collar helped release both types of crusts without damaging them.

For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving. Turn out to serve as above.

You want a fluted tart pan with a removable bottom that allows you to—very carefully, very gingerly—hold the bottom of the pan and slide the edge off, revealing an architecturally perfect crust. If you're lining your pan with pie or tart dough before filling it, there's no need to grease the pan.

Apple Tarte Tatin is a classic French-style apple tart that requires only 4 main ingredients to make. It's different to an American apple tart in many ways: It is baked upside down, the caramel is cooked separately and it is way easier to make than a traditional American apple tart.

How deep should a tart pan be? ›

Our answer. The loose-bottomed "continental" style tart pans do come in varying depths and 2inches/5cm deep is preferable.

Choose a pan: a copper tarte tatin mold will be perfect (here's a link to a good one), but you can also use an iron skillet (as long as it doesn't smell like salmon or something) or even a heavy stainless steel (like All-Clad) or non-stick sauté pan.

Whereas pies and tarts are baked in a mould or dish, galettes are freeform; laid on a flat sheet, its edges are turned up and folded inward by hand, producing a rustic appeal and a distinct shape—while tarts and pies have crusts that are wither straight or widen at the mouth, the mouths of galettes are smaller than its ...

The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.

Ceramic: Like glass, ceramic tart pans will all be one piece. Most tart pans made of this material are ornate, making it an excellent serving dish. They're also dishwasher safe. Anodized aluminum: For those who want the benefits of aluminum with more durability, anodized aluminum is a great choice.

Heat Retention and Conductivity: An ideal searing pan needs to have excellent heat retention. Carbon steel pans and cast iron pans are well-known for their capability of sustaining extreme temperatures, thus making them perfect for searing. Stainless steel is a good choice as well.

Stainless steel is the most versatile. Nonstick is best for delicate foods like pan-frying flaky fish. Cast iron works well with different heat sources to accomplish tasks inside of the oven or on the grill, meaning you can do everything from baking brownies to making crispy casseroles.

We recommend opting for clad stainless steel skillets (like Anolon Tri-Ply Clad 12.75-Inch Frying Pan). These pans have multiple layers, giving them exceptional heat distribution for even cooking. We reach for non-reactive stainless steel anytime we're cooking with acidic ingredients.