This recipe from Nigella Express book uses a copper tart tatin dish which I don't have. Would I get the same results if I were to use a stoneware pie dish or should I rather consider investing in a proper tart tatin one?
Our answer
Although you don't have to use a copper tart tatin pan for the clafoutis we do suggest that you use some sort of thin metal pan, such as a metal pie dish or a solid bottomed cake tin. The reason for this is that the batter in the clafoutis needs a fast blast of heat to help it rise and a metal container will heat up again quickly when it goes into the oven. Unfortunately a stoneware dish will take longer heat up, resulting in a flatter and possibly slightly soggy dessert.
You could use a cast iron ovenproof pan but as these are sturdier in construction than a tart tatin pan it will need to be preheated in the oven for slightly longer than the thin metal pan. We would suggest giving it 10-15 minutes in the oven before using. However as it has thicker walls than a tart tatin pan it will retain heat better when it is out of the oven and should still give you a puffy clafoutis.
Our answer. Although you don't have to use a copper tart tatin
tart tatin
The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked.
Choose a pan: a copper tarte tatin mold will be perfect (here's a link to a good one), but you can also use an iron skillet (as long as it doesn't smell like salmon or something) or even a heavy stainless steel (like All-Clad) or non-stick sauté pan.
Nigella's own pan is a copper one that she has had for a long time and it is roughly 24cm/10 inches in diameter and about 5cm/2 inches deep. There is a similar model made by the French company Mauviel and it is available on-line in the UK and US.
Ceramic: Like glass, ceramic tart pans will all be one piece. Most tart pans made of this material are ornate, making it an excellent serving dish. They're also dishwasher safe. Anodized aluminum: For those who want the benefits of aluminum with more durability, anodized aluminum is a great choice.
“HexClad stands up to my demands at home and in the studio. Not only are they beautiful pans, but their hybrid technology cooks to absolute, utter perfection.”
When it comes to saucepans (as well as oven trays), Lawson prefers a Finnish brand called Iittala Tools. “They are as sturdy as they are beautiful,” she explains. “They manage to combine a '70s chunkiness with sleek elegance—they are a cook's dream: They conduct heat excellently and wash up easily.”
Yes, with a little creativity a rimmed baking sheet can double as a roasting pan. It is important that it is rimmed, so that the pan liquids don't overflow. You may also want to place a sheet of aluminum foil underneath the baking sheet to catch any spills.
This French upside-down apple pie, tarte tatin, is baked in a skillet—not a pie pan—with the bottom crust on top. The key to a successful tarte lies in the type of skillet you use. Cast iron, enameled cast iron, or a special tarte tatin mold, available at many kitchenware shops, are best.
The ideal sheet pan for making a cake would be flat and have sides that are at least 1 inch high. As long as the height of the sheet pan is at least i inch, the rest of the dimensions don't matter, if you have a smaller or larger pan, you'll just have a smaller or larger result!
The Pan. I use a 10-inch (26cm) All-Clad, stainless steel fry pan (skillet) as an example. It heats evenly and can be popped into the oven. Any stainless steel fry pan works, just make sure the handle is ovenproof.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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