You are going to hate this question: at the stage where the apples come out of the icebox, after being cooked, can I freeze the apples and cover with dough down the road. I just might experiment as I have made apples from my tree.
I fear that this might negatively impact the structural integrity/texture of the cooked apples as they are high moisture. It’s worth giving it a go for sure.
If looking for other do aheads, caramel sauce will keep in the fridge for weeks and pastry can be rolled and kept in the freezer for months!
*Learns to make a tatin 18 years ago*
*Doesn't make one for 15 years*
*...... Nicola perfects the craft (again)*
*>>> HAS to give it a go again*
🍎🍏🍎🍏🍎🍏🍎🍏🍎🍏
It’s all Clodagh and her skills but I’m thrilled you’re going to give it a go!!! Send me a pic 🎉🎉🎉🎉🎉🎉
DELICIOUS! Can’t wait to test this recipe out, I’ve never used ACV
ACV ALways
Thank you for a very informative post on making the classic Tarte Tatin.
If curious about using pears in place of apples, do you think they can withstand the same amount of cooking as the apples here?
You are going to hate this question: at the stage where the apples come out of the icebox, after being cooked, can I freeze the apples and cover with dough down the road. I just might experiment as I have made apples from my tree.
Hi Carol,
I fear that this might negatively impact the structural integrity/texture of the cooked apples as they are high moisture. It’s worth giving it a go for sure.
If looking for other do aheads, caramel sauce will keep in the fridge for weeks and pastry can be rolled and kept in the freezer for months!