Mauviel M'Passion 6550.24 9.5-Inch Tart Tatin Pan
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First Rate, Gorgeous, and Performs Beautifully Oct 18, 2011
By Bohemian Bon Vivant
"Bohemian Bon Vivant"
See images I added. This was my first tarte Tatin ever, and next I'm looking to make one using quince and mix in some golden raisins amongst the apples (a tip from cookbook/lifestyle author Georgeanne Brennan).
I was worried about doing the flip onto the plate, but everything released beautifully and kept its shape, and nothing went flying. The recipe that came with the pan (through Williams-Sonoma) was perfect, except I added a step of putting the apples into a bowl of water with lemon juice so they wouldn't brown while I was doing all the cutting and peeling. An OXO apple corer was a great help in speeding up the process and giving me uniform slices after I peeled the apples.)
After seeing how easy this was I can't imagine using any other pan for tarte Tatin, but I have always loved using copper, whether tin-lined or stainless-lined. It just heats up and cools down immediately. Even using All-Clad is maddeningly slow and unresponsive after using copper all these years.)