I am planning to bake a tarte tatin for the first time. I was wondering if I make the tartin 2 days before my event will the crust on the tart be still good or is it better to make this dessert the day of?
I think you will lose something if you make it that far ahead. Just like if you made a tart or puff pastry dish too far ahead. The pastry may get soggy, especially if juices from the fruit run onto it.
Two days before is too long - you will lose the buttery, crispiness- tho you might be able to freeze and reheat.
Id be more inclined to do some of the prep (making the pastry, cooking the apples) ahead and assembling and finishing on the day.
a great dish, good luck!
Definitely something better made the day-of, and, in my opinion, best served still warm!