I'm going to give Tart Tatin a try

I’m not exactly a natural in the kitchen but my confidence has grown lately thanks to success with a few dishes. So, I think I’m going to see if I can pull off a nice peach Tart Tatin either tonight or tomorrow.

Here’s the thing; I’m wondering if an electric burner will do a good job with the caramel cook (sugar and butter before adding the pears)???


Any heat source should be fine for making your caramel. Are you using peaches or pears? If peaches, you may want to pre-cook them a bit to encourage them to release some of their juices (which can then be reduced separately and added back to the fruit). Otherwise you might end up with a somewhat soupy result.

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I’m doing pears for that reason, I assumed peaches would be too juicy but your suggestion is spot on. Could even add brandy or something to it for a thick glaze to drizzle over it (but believe me, I have no idea what I’m talking about other than what I’ve seen in a magazine or TV).

i don’t see that there is a problem with the heat source, but I would use a heavy pan (I use a mild steel pan). If the fruit is too juicy, you can dry it out a bit in the oven prior to cooking.

Wow. I loved the taste of tart tatin. I made them on a cheap $500 electric oven years before and it turned out great.

I think the pan just needs to reach around 320F to carmelize the sugar and you’re good.

I made it with apples and pears. I tried with cherries and it was a disaster. It turned into a puddle of juice and water - super yuck. Never doing that again with a watery fruit.

I’ll bet this could be really good if you cook the cherries down a bit before adding to the caramel - otherwise, you’re right, it’s going to be too juicy. Should work with pineapple, too.

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(post deleted by author)

Sorry, having trouble with the editor.

The end of a Tarte Tatin I made.

I don’t make caramel and add the apples. Instead, I put butter, sugar, and the apples into the pan, then turn on the heat, and while the butter is melting the apples give up their juices. Then I turn up the heat so the sugar and the apple juices both caramelize, and then I put the pastry onto the apples. It results in the apples collapsing and not holding their shape, but I don’t mind that.

I bought a special Tarte Tatin pan made by Emile Henry, but have yet to use it.