Tart Tatin not as expected

Hello Klaas,

I think it could be that you didn’t caramelise the apples in the pan before you topped it with the pastry and baked it.

Best wishes

Lindsey

Hi Klaas,

When your sugar has melted, you’ll need to increase the heat a little more than you did last time (keeping an eye on it). When the melted caramelised sugar is a rich amber colour and the apples are soft, then it will be the right moment to put the pan off the heat.

Kind regards

Lindsey

`I use a flexible spatula or clean cold fingers!