making Tarte Tatin or similar dessert ahead
I am having a rather complex dinner on Saturday night. Looking for a dessert to pair with a specific wine. something with Caramel & Apple is looking like the way to go. No cinnamon.
I would love to find something to make ahead of time that is not too complex, desserts are not my forte.
I tried a tarte tatin when I first got my cast iron pan, it did not go well. I am a little scared of them. I found a recipe by Anna Olsen that is done entirely in the oven. I have successfully made a simple rustic apple tart, and could drizzle a caramel over top.
I know I can make the pastry ahead (or just have it rolled out if I buy puff pastry). I can cut the apples ahead. Can I make the caramel ahead and heat it up before? if I do the tarte tatin can I make the caramel and layer the apples before then just pop the pastry on top and bake that night?
I also have a great recipe for a caramel apple cake, but that seems a bit heavy, but it can definitely be made ahead of time.
By cleopatra999
on Mar 9, 2010 08:05 PM
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Just found this recipe. It would be Perfect...if I can make the apple part & caramel ahead, what do you think?
http://www.foodnetwork.ca/recipes/Des...
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Much can be done in advance, making the caramel, part cooking the apples in it if that is what your recipe calls for. If you have space to chill the whole pan in the fridge you could go as far as to roll out and lay the pastry on top so that you only need to pop it in the oven to finish it. Good luck!
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In your position, I'd make Ina Garten's cake tatin: http://www.foodnetwork.com/recipes/ba...
It's easy, it turns out well, and it's a crowd pleaser.
If you really want caramel, you could serve it up with dulce de leche ice cream. However, the cake is pretty sweet due to the topping, so maybe just a sour cream/creme fraiche sauce would be best.
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How far in advance? I make ours for Thanksgiving in the morning and then reheat it quickly in a hot oven (450) just before serving.
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making that day is good enough for me. I really like the idea of the individual tarte tatin recipe that I posted above. If I can get it all prepped that morning, leave it in the fridge and cook that night, would be great.
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I actually followed MMRuth's advice in the thread bear posted so it's completely baked in the morning and just reheated before serving.
I make a mile high apple pie like the recipe you posted, where the apples are precooked and you make a caramel sauce, and do the apples and caramel sauce up to a day in advanced, kept in the refrigerator. I think you'd be fine doing it either way.
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awesome thank you!
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If you scroll down to the end of this thread, you can read MMRuth's method for making Tarte Tatin ahead and reheating without having a soggy mess. Very helpful.
http://chowhound.chow.com/topics/608778
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