![]() ![]() Otherwise, you’ll end up with juice oozing out of the pan when baking and a soggy crust. You want the apples to release their juices in the skillet, so they don’t sweat it out in the oven later. Taking the proper time to cook the apples on the stove-top first is an essential step. Do not underestimate the initial stove-top cooking process.The version using solely Honeycrisp was just perfect, working with my suggested cooking time and method (if you use other apple varieties that work well, let me know in the comments, I’d love to hear it). But when I tried this option with the Tarte Tatin, the Granny Smith actually turned mushy, while the Honeycrisp kept a nice texture. Using different apple varieties is something I always do when I bake American-style apple pies, to provide both sweetness and tartness. Many recipes out there suggest the use of both Granny Smith and Honeycrisp. They turned so sweet and tender, but not mushy at all. Honeycrisp apples provided the best results. I have tested this recipe with different apple varieties, including Royal Gala, Melrose, Braeburn, Granny Smith and Honeycrisp. The apple variety: Choose Honeycrisp apples.A skillet tolerates and retains higher heat, which makes it the best vessel to create the best caramelization, crisp crust and proper overall baking. ![]() With the other baking vessels, I had to cook the Tarte Tatin on lower heat for longer, which made the apples turn overcooked and mushy, while the crust was still barely cooked. Starting your oven on high (430F/220C) and using a skillet is ideal to give an initial heat shock to the tart. The skillet made for the most successful recipe, by far! As pictures here, I use a 9-10” (22.9cm-25.4cm) cast iron skillet. I have tested this recipe with different baking vessels: a pie dish, a cake pan and a cast-iron skillet. The baking vessel: Choose a cast-iron skillet. ![]()
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