Tart Tatin - Shortcrust of Puff?
LUCY'S TARTE TATIN.
I’ve been looking at this recipe and I would ask two question
Lucy uses a shortcrust pastry while most other recipes I’ve read seem to use short crust. Is there a particular reason for this?
Secondly is a Tatin something you can make in advance and finish on the day of use? I can see how the shortcrust pastry version could be held over but the puff pastry?
As always thank you for your very valuable advice