Tart Tatin - Shortcrust of Puff?
Asked on 27 Feb 2018 by kah22
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
Both pastries have been used many times since its unexpected invention, so really it’s your personal preference.
We prefer a shortcrust version.
Preparing and cooking on the day you serve it is best, but we’ve warmed and served leftovers and they’re still delicious.